Effect of Crust on the Physicochemical Properties of Emulsion-Type Sausages.

This study aimed to investigate the effects of crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity (WHC), cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory evaluation were also carried out. Protein, fat, and ash contents of the crust-treated samples were found to be significantly higher than those of the control (p<0.05). Moreover, the CIE b* value of cooked sausage with crust treatments was significantly lower than that of the control (p<0.05). The CIE L* value of uncooked and cooked samples with 3% crust was significantly lower than that of the control (p<0.05). In contrast, the CIE a* value of uncooked and cooked samples with 3% crust was significantly higher than that of the control (p<0.05). The viscosity of the uncooked samples increased with increasing crust content. Samples containing 3% crust exhibited significantly higher WHC and CY than the control (p<0.05). In the TPA, samples containing 2% and 3% crust showed significantly higher hardness, gumminess, and chewiness than the control (p<0.05). Overall, the sensory properties of crust treatments were significantly better than those of the control (p<0.05). In conclusion, adding 3% crust to emulsion-type sausage leads to optimal physicochemical properties.