• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.481-486
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• 1993

A computeized least-cost formulation program was applied to process emulsion-type sausages. The input data in formulation were utilized with the database which had been established in the previous study. The formulation results may provide Korean meat processors with actual examples. Meat-grade system made these examples more useful. The results of manufacturing test were as follows. The actual cohesiveness from manufactured sausages didn't correspond to the predicted values, but increased as the predicted values increased. These gabs caused by the different processing conditions between the model system and the actual processing. Hardness as well as cohesiveness could be used as the desirable index of a sausage texture. Comparing the cohesiveness and hardness of commercial frankfurters with those of test sausages, bind value constraint of $0.16{\sim}0.17$ in this test formula can be utilized for an actual formulation.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.6
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• pp.865-871
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• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.219-227
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• 2017

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.5
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• pp.729-737
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• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.211-215
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• 2001

The packaging effect on physicochemical changes in irradiated sausage stored at -2$0^{\circ}C$ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO$_2$ (0 ppm), and packaged in three different conditions such as aerobic, vacuum and $CO_2$ (100%). The samples irradiated at 0, 5 and 10 kGy absorbed dose, and the total number of microorganisms, lipid oxidation, color and texture were analyzed during frozen storage at-2$0^{\circ}C$. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO$_2$ addition to the sausage significantly reduced lipid oxidation, and the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum and $CO_2$ packaging. The NaNO$_2$ addition increased Hunter color a-value dramatically, but no packaging effect was found (p > 0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging, and $CO_2$ packaged sausage showed comparatively lower shear value than other packaging methods. From the results, vacuum or $CO_2$ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially far microbial quality and lipid oxidation.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.460-468
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• 2011

We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.14-20
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.123-134
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• 2018

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produced using PBF only. The sausages with RBO had significantly lower (p<0.05) moisture content than the control sausages. Sausages made from PBF substituted with 40% RBO showed the lowest cooking loss. Substitution of PBF with RBO had no significant effect on the emulsion stability of pork sausages. All sausages with RBO showed significantly lower (p<0.05) hardness values than control sausages. Sausages with RBO also had significantly higher values (p<0.05) of unsaturated fatty acid and polyunsaturated to saturated fatty acid contents than the controls. RBO substitution had no effect on the flavor intensity of sausages, but it improved the tenderness and produced a softer texture.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.43-51
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• 1990

Meat emulsions containing 0, 15, 30 and 45% of soy protein isolate(SPI), Na-caseinate(Na-CN) and their mixtures were prepared in order to determine the effect of these non-meat proteins on the physical properties and their sensory quality in emulsion type sausage. It was found that SPI was better fat stabilizer and better binder than Na-CN. The mixtures of SPI and Na-CN didn't exert any significant effect on emulsion stability. From the texture profile analysis by using Instron two-cycle compression tests, decrease in the substitution levels and increase in the ratio of SPI/Na-CN resulted in a significant increase in the textural values of hardness, adhesiveness, gumminess, chewiness. The finished products showed that the substituted product for 15 % meat protein had higher textural values than the unsubstituted product. The sensory quality evaluated for the final products showed no significant difference between the SPI substituted product for 15 % meat protein and the unsubstituted product. However, all of the substituted products for 15 % meat protein and some of those for 30 % substitution with SPI and 67 % SPI received higher scores than average.