Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage
- Jin, Sang-Keun; Choi, Jung-Seok; Kim, Gap-Don
- Issue Date
- ELSEVIER SCI LTD
- Porcine plasma; Hydrolysates; Pork sausage; Texture improvement; Cold storage
- MEAT SCIENCE, v.171
- Journal Title
- MEAT SCIENCE
- This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/ kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties were compared on day 1 and after 4 weeks of cold storage. At 4 weeks of storage, hardness, cohesiveness, and gumminess were highest in T3 (P < 0.05). The peroxide value increased in all treatments during the 4-weeks of storage (P < 0.05); however, it was not significantly different between CON, T2, and T3 (P > 0.05). The total aerobic plate count was the lowest in T4 at week 4 (P < 0.05). Therefore, PPH addition could improve the texture of the emulsion-type pork sausages, and an antimicrobial effect was expected following exposure to at least 20 g/kg PPH.
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- 농업생명과학대학 > 축산과학부 > Journal Articles
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