Lee Sol-Hee, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Food Sci Anim Resour. 2020 Nov;40(6):980-989. doi: 10.5851/kosfa.2020.e68. Epub 2020 Nov 1.
The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.
本研究的目的是比较各种盐对猪肉乳化香肠理化性质的影响。使用两种不同的盐，即亚硝酸钠（SN）和氯化钠（SC）以及浓缩海水（CSW）制备猪肉香肠。添加CSW的生熟香肠的CIE L*、CIE a*、CIE b和色度值显著高于添加SC的香肠（p<0.05）。然而，添加SN和CSW的生熟香肠具有相似的CIE a*值（p>0.05）。添加CSW的香肠的残留NO含量显著低于添加SN的香肠。与其他处理相比，向香肠中添加CSW可提高蒸煮得率（p<0.05）。与其他处理相比，添加SC导致挥发性盐基氮（VBN）和硫代巴比妥酸（TBA）值显著更高。此外，添加CSW增强了重要的理化性质，包括CIE a、CIE b*、残留亚硝酸盐含量、蒸煮得率、VBN、TBA、质地特性和横截面积。
