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Hot‐boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion‐type Pork Sausage
Author(s) -
OCKERMAN H.W.,
WU Y.C.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03909.x
Subject(s) - chemistry , emulsion , food science , organoleptic , yield (engineering) , salt (chemistry) , water holding capacity , salt solution , biochemistry , organic chemistry , materials science , composite material
Hot‐boned or chilled pork with addition of 2% or 3% salt was used to prepare emulsion‐type pork sausage. Different tumbling periods and a variety of chopping temperatures were evaluated. Emulsifying capacity (EC), water‐holding capacity (WHC), pH, total plate count (TPC) and organoleptic properties were determined. Hot boned pork with 3% added salt had higher EC, pH, WHC, cooking yield and lower TPC than chilled meat samples with 2% added salt. As chopping temperature increased, WHC decreased and TPC increased. However, an intermediate chopping temperature of 12.8°C produced superior yield.