Effects of the order of material addition on the quality characteristics of emulsification sausage

초록

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at 15 degrees C and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at 78 degrees C to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples (p < 0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types (p < 0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2 > T1 > T3, and the color was significantly higher in T1 and T2 compared with T3 (p < 0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability (p > 0.05). There were no significant differences in free moisture, water holding capacity (WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice (T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

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