Ingredients (%) | Treatment | |||
---|---|---|---|---|
|
||||
Post-30 | Post-70 | Pre-30 | Pre-70 | |
Meat | 80.0 | 80.0 | 80.0 | 80.0 |
Water | 18.5 | 18.5 | 18.5 | 18.5 |
Non meat ingredients | 2.00 | 2.00 | 2.00 | 2.00 |
Sodium chloride | 1.30 | 1.30 | 0.80 | 0.80 |
Sodium tripolyphosphate | 0.40 | 0.40 | 0.40 | 0.40 |
Sodium erythorbate | 0.05 | 0.05 | 0.05 | 0.05 |
Cure blend1) | 0.25 | 0.25 | 0.25 | 0.25 |
Total | 100.5 | 100.5 | 100.0 | 100.0 |
Item | pH | CIE L* | CIE a* | CIE b* | Protein solubility | |
---|---|---|---|---|---|---|
Treatment1) | ||||||
Salt 1.5% | Post-30 | 5.99±0.07b | 56.8±0.99a | 5.80±1.94a | 4.89±1.02a | 54.9±12.4a |
Post-70 | 5.95±0.05b | 56.8±1.08a | 5.80±1.69a | 5.09±0.70a | 58.8±8.75a | |
Salt 1.0% | Pre-30 | 6.26±0.13a | 57.7±1.39a | 6.50±1.83a | 5.33±1.12a | 50.5±7.64a |
Pre-70 | 6.28±0.15a | 57.7±1.87a | 6.29±1.91a | 6.01±1.00a | 54.0±5.63a | |
Storage time (wk) | ||||||
0 | 6.16±0.20a | 58.7±0.92a | 3.40±1.04b | 6.99±1.73a | 58.8±12.4a | |
4 | 6.15±0.18a | 56.2±1.22b | 6.94±1.80a | 5.48±1.52b | 54.2±6.26a | |
8 | 6.13±0.20a | 57.0±1.13b | 6.47±1.09a | 5.59±1.09b | 54.2±5.28a | |
12 | 6.14±0.19a | 57.1±1.10b | 6.59±0.90a | 5.45±1.05b | 50.9±4.47a |
1) 1.5%, Post-30, pork sausage (PS) with 1.5% of salt using post-rigor muscle during batter storage at −30°C; 1.5%, Post-70, PS with 1.5% of salt using post-rigor muscle during batter storage at −70°C; 1.0%, Pre-30, PS with 1.0% of salt using pre-rigor muscle during batter storage at −30°C; 1.0%, Pre-70, PS with 1.0% of salt using pre-rigor muscle during batter storage at −70°C
Item | pH | CIE L* | CIE a* | CIE b* | |
---|---|---|---|---|---|
Treatment1) | |||||
Salt 1.5% | Post-30 | 6.21±0.05b | 72.7±1.24a | 10.5±0.53a | 4.26±0.30a |
Post-70 | 6.21±0.05b | 73.1±1.06a | 10.5±0.58a | 4.16±0.26a | |
Salt 1.0% | Pre-30 | 6.34±0.27ab | 72.6±0.64a | 11.1±0.50a | 4.99±0.64a |
Pre-70 | 6.45±0.11a | 72.7±0.91a | 10.9±0.44a | 5.05±0.70a | |
Storage time (wk) | |||||
0 | 6.30±0.17a | 73.4±0.70a | 10.6±0.68a | 4.61±0.69a | |
4 | 6.34±0.14a | 73.1±0.81a | 10.5±0.37a | 4.74±0.69a | |
8 | 6.25±0.26a | 72.3±0.65a | 10.8±0.43a | 4.50±0.71a | |
12 | 6.32±0.11a | 72.4±1.03a | 11.0±0.59a | 4.61±0.56a |
1) 1.5%, Post-30, pork sausage (PS) with 1.5% of salt using post-rigor muscle during batter storage at −30°C; 1.5%, Post-70, PS with 1.5% of salt using post-rigor muscle during batter storage at −70°C; 1.0%, Pre-30, PS with 1.0% of salt using pre-rigor muscle during batter storage at −30°C; 1.0%, Pre-70, PS with 1.0% of salt using pre-rigor muscle during batter storage at −70°C.
Item | Hardness | Springiness | Gumminess | Chewiness | Cohesiveness | |
---|---|---|---|---|---|---|
Treatment1) | ||||||
Salt 1.5% | Post-30 | 4,418±493a | 6.18±0.72a | 36.6±4.75a | 220±33.4a | 0.01±0.00a |
Post-70 | 5,015±519a | 5.96±0.76a | 49.7±16.1a | 290±79.5a | 0.01±0.00a | |
Salt 1.0% | Pre-30 | 4,740±821a | 5.40±0.49a | 45.7±12.4a | 244±73.1a | 0.01±0.00a |
Pre-70 | 4,853±736a | 5.36±0.72a | 44.3±13.3a | 247±77.5a | 0.01±0.00a | |
Storage time (wk) | ||||||
0 | 4,825±443a | 5.70±0.35a | 42.9±4.99a | 243±26.5a | 0.01±0.00a | |
4 | 4,934±499a | 5.63±0.95a | 50.4±9.97a | 273±65.7a | 0.01±0.00a | |
8 | 4,530±858a | 5.33±0.46a | 38.3±8.45a | 215±58.3a | 0.01±0.00a | |
12 | 4,738±816a | 6.23±0.84a | 44.8±20.8a | 269±104a | 0.01±0.00a |
1) 1.5%, Post-30, pork sausage (PS) with 1.5% of salt using post-rigor muscle during batter storage at −30°C; 1.5%, Post-70, PS with 1.5% of salt using post-rigor muscle during batter storage at −70°C; 1.0%, Pre-30, PS with 1.0% of salt using pre-rigor muscle during batter storage at −30°C; 1.0%, Pre-70, PS with 1.0% of salt using pre-rigor muscle during batter storage at −70°C.
Item | CL | EM | TBARS | VBN | |
---|---|---|---|---|---|
Treatment1) | |||||
Salt 1.5% | Post-30 | 29.1±1.90b | 5.85±2.11a | 0.26±0.01a | 2.00±0.13a |
Post-70 | 30.6±2.55ab | 6.80±1.30a | 0.26±0.01a | 2.02±0.15a | |
Salt 1.0% | Pre-30 | 31.2±1.87ab | 7.07±2.53a | 0.26±0.01a | 2.02±0.12a |
Pre-70 | 31.7±2.87a | 6.06±0.68a | 0.25±0.01a | 1.95±0.00a | |
Storage time (wks) | |||||
0 | 6.49±1.49a | 30.7±3.63a | 0.26±0.01a | 1.97±0.13a | |
4 | 6.37±1.73a | 31.0±2.74a | 0.26±0.01a | 1.98±0.10a | |
8 | 6.26±1.24a | 30.9±2.15a | 0.26±0.01a | 2.00±0.08a | |
12 | 6.66±2.70a | 31.9±3.32a | 0.26±0.01a | 2.02±0.08a |
CL, cooking loss; EM, expressible moisture; TBARS, thiobarbituric acid reactive substances; VBN, volatile basic nitrogen.
1) 1.5%, Post-30, pork sausage (PS) with 1.5% of salt using post-rigor muscle during batter storage at −30°C; 1.5%, Post-70, PS with 1.5% of salt using post-rigor muscle during batter storage at −70°C; 1.0%, Pre-30, PS with 1.0% of salt using pre-rigor muscle during batter storage at −30°C; 1.0%, Pre-70, PS with 1.0% of salt using pre-rigor muscle during batter storage at −70°C.