[Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].

'Gelderse rookworst' (Guelders smoked sausage) containing 20 per cent of mechanically processed pork was prepared. The reference product was formulated with 20 per cent of manually deboned pork derived from the same lot of bones. The products were stored for 0, 4 and 8 weeks at 12 degrees C and subjected to chemical analysis (fat oxidation) and sensory evaluation. The type of bones was varied by using ham bones and vertebrae. Bones were used in the fresh state and after six weeks' storage at -18 degrees C. The effect of sodium ascorbate and a blend of ascorbyl-palmitate and alpha-tocopherol on oxidative rancidity was studied in the products. The internal and external colour of the freshly prepared sausages containing mechanically processed pork were considered to be superior, whereas the taste was regarded as being inferior to the corresponding products prepared with manually deboned tissue. The products containing residual meat from vertebrae were considered to be superior to those containing residual meat from ham bones. Sensory evaluation of the products containing residual meat from frozen bones did not differ to any appreciable extent from that of products derived from fresh bones. Lipid oxidation measurements (peroxide numbers and p-anisidine values) did not show any marked increase during storage of the products. Sensory evaluation of the products stored for four weeks at 12 degrees C revealed inferior products in a number of cases; this number continued to increase after eight weeks. Sausages containing ascorbate usually received higher scores for taste and internal colour than did the corresponding products without ascorbate or containing the blend of antioxidants.