Effects of Emulsifier on Texture and Chemical Properties and Emulsion Stability of Pork Sausage Made of Frozen Pork Meat
Keywords:
pork meat, frozen storage, emulsion sausage, texture properties, emulsion stabilityAbstract
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.
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