Quality characteristics of Chinese sausages made from PSE pork
2003
Kuo, C.C. | Chu, C.Y.
Chinese sausages made from normal and different levels of PSE pork (100% Normal, 50%Normal+50% PSE and 100% PSE) were vacuum-packaged and stored at 4 degrees C for 45 days. The composition, processing yield, pH value, thiobarbituric acid (TBA) value, water activity, lactic acid bacteria counts and sensory properties of the meat products were evaluated. PSE pork loins had lower pH value, water holding capacity, moisture, fat and myofibrillar proteins content, but higher L* value, drip loss and protein content than normal pork. Sausages made from 100% PSE pork had lower pH value, processing yield, moisture and fat content, but higher protein content than those of the 100% Normal and the 50% Normal+50% PSE treatments. Water activity was higher in the 100% PSE treatment than in other treatments. No differences in lactic acid bacterial counts among these treatments were observed. The pH values and water activity of the meat samples decreased, while lactic acid bacterial counts increased with storage time. TBA values among these treatments were not significantly different; however, the increase% of TBA values was higher for the 100% PSE treatment. TBA values of all treatments remained relatively low during storage. Chinese sausages made with 50-100% PSE pork had lower sensory texture, flavor and overall acceptability scores than the control samples, but were of acceptable quality.
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