Effects of Emulsifier on Texture and Chemical Properties and Emulsion Stability of Pork Sausage Made of Frozen Pork Meat
Article Sidebar
Main Article Content
Abstract
This study aims to analyze the texture and chemical property changes of emulsion pork sausages made from frozen pork meat after 3 months of storage at -40°C and to improve sausage quality by replacing the meat with various emulsifiers including 10% and 20% soy protein powder, 10% and 20% isolated soy protein, and 10% and 20% egg white powder. The color, texture, emulsion stability, moisture content, protein content, fat content, and microstructure images of the sausage samples were determined. The results showed the measured sausage colors were varied with the type and amount of emulsifier added; however, overall colors were within the same lightness zone. All emulsifiers affected hardness, cohesiveness, chewiness index, but not the springiness index. Using egg white powder led to the highest hardness. The microstructure of sausage samples showed different pore size and numbers, which were consistent with the texture properties. Regarding the chemical properties, it was found that all treatments had a similar amount of water content. Protein content did not change significantly, but a higher amount of protein could be measured when using 20% of soybean protein and white egg powder. Soy protein powder could improve the sausage texture properties when used in amounts greater than 10%. Furthermore, soy protein and egg white powder could improve the emulsion stability in the sausage mixture if used at 10% or higher.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in the article published in Journal of Rajamangala University of Technology Srivijaya It is the opinion and responsibility of the author of the article. The editorial journals do not need to agree. Or share any responsibility.
References
Akesowan, A. 2008. Effect of soy protein isolate on quality of light pork sausages containing konjac flour. African Journal of Biotechnology 7(24): 4586-4590.
AOAC. 2000. Official Methods of Analysis of AOAC International. 17th ed. AOAC International, Gaithersburg.
Chen, L., Wang, P., Kang, Z.L., Li, K., Xie, C., Sun, J.X. and Xu, X.L. 2015. Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters. CyTA – Journal of Food 13(3): 445-455.
Choi, M.J., Abduzukhurov, T., Park, D.H., Kim, E.J. and Hong, G.P. 2018. Effects of deep freezing temperature for long-term storage on quality characteristics and freshness of lamb meat. Korean Journal for Food Science of Animal Resources 38(5): 959-969.
Cosenza, G.H., Williams, S.K., Johnson, D.D., Sims, C. and McGowan, C.H. 2003. Development and evaluation of a cabrito smoked sausage product. Meat Science 64: 119-124.
Estévez, M. 2011. Protein carbonyls in meat systems: A review. Meat Science 89 (3): 259-279.
Etheridge, R.D., Pesti, G.M. and Foster, E.H. 1998. A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and Dumas combustion methodologies (Leco CNS 2000) on samples typical of an animal nutrition analytical laboratory. Animal Feed Science and Technology 73(1-2): 21-28.
Hoogenkamp, H. 2011. Protein performance in emulsion stability. Fleischwirtschaft International 3: 54-59.
Honikel, K. 1998. Reference Methods for the Assessment of Physical Characteristics of Meat. Meat Science 49: 447-457.
Hussein, H.A., Salman, M.N. and Jawad, A.M. 2020. Effect of freezing on chemical composition and nutritional value in meat. Drug Invention Today 13(2): 329-333.
Hughes, E., Cofrades, S. and Troy, D.J. 1997. Effect of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30 % fat. Meat Science 45(3): 273-281.
Lecomte, N.B., Zayas, J.F. and Kastner, C.L. 1993. Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats. Journal of Food Science 58(3): 464-466.
Lonergan, S.M., Topel, D.G. and Marple, D.N. 2019. Chapter 14 - Sausage processing and production, pp. 229-253. In Lonergan, S.M., Topel, D.G. and Marple, D.N., eds. The Science of Animal Growth and Meat Technology. Academic Press, Cambridge.
López-López, I., Cofrades, S. and Jiménez-Colmenero, F. 2009. Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Science 83(1): 148-154.
Lukin, A. 2020. Applicability of demineralized milk whey powder in cooked sausage production. Songklanakarin Journal of Science and Technology 42(2): 255-262.
McGuire, R.G. 1992. Reporting of objective color measurement. HortScience 27(12): 1254-1255.
Medic, H., Kusec, I.D., Pleadin, J., Kozacinski, L., Njari, B., Hengl, B. and Kusec, G. 2018. The impact of frozen storage duration on physical, chemical and microbiological properties of pork. Meat Science 140: 119-127.
Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I. and Bloukas, J.G. 2002. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 61(4): 397-404.
Muguerza, E., Gimeno, O., Ansorena, D. and Astiasarán, I. 2004. New formulations for healthier dry fermented sausages: a review. Trends in Food Science & Technology 15(9): 452-457.
Phonpannawit, A., Khueanphet, B. and Fungcharoensak, K. 2021. Product development of reduced fat chicken emulsion-type sausage using carrageenan and soy protein isolate. YRU Science and Technology Journal 6(2): 126-136. (in Thai)
Rattanapanone, N. 2014. Food Chemistry. Odeon store Press, Bangkok. (in Thai)
Smith, D.M. 1988. Factors influencing texture formation in comminuted meats., pp 48-52. In Proceedings-Annual Reciprocal Meat Conference of the American Meat Science Association. Laramie, Wyoming.
Suwonsichon, S. 2007. Use of tapioca starch in combination with Sodium caseinate, soy protein isolate, or carrageenan as fat replacers in low fat frankfurter. The Science and Technology Journal 15(2): 8-21. (in Thai)
Summo, C., Caponio, F. and Pasqualone, A. 2006. Effect of vacuum-packaging storage on the quality level of ripened sausages. Meat Science 74(2): 249-254.
Teuteberg, V., Kluth, I.K., Ploetz, M. and Krischek, C. 2021. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Meat Science 174: 108419.
Texture Technologies. 2023. Overview of TPA. Texture Technologies Corp. and Stable Micro Systems. Available Source: https:// texturetechnologies.com/resources/texture-profile-analysis#overview, August 9, 2023.
Wang, Q., Dong, Q., Wang, L. and Sun, D. 2023. Quality attributes of pork tenderloin frozen under different high voltage electric fields with ultrahigh permittivity ceramic-enhanced electrodes. LWT 184: 114989.
Wei, R., Wang, P., Han, M., Chen, T., Xu, X. and Zhou, G. 2017. Effect of freezing on electrical properties and quality of thawed chicken breast meat. Asian-Australasian Journal of Animal Sciences 30(4): 569-575.
Yang, Z., Liu, S., Sun, Q, Zheng, O., Wei, S., Xia, Q., Ji, H., Deng, C., Hao, J. and Xu, J. 2022. Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures. Food Chemistry 374: 131737.