FUNCTIONAL PROPERITIES OF EMULSION-TYPE PORK SAUSAGES BY ADDITION OF NATURAL SHELL CALCIUM POWDER

摘要

This study was conducted to evaluate effects of natural shell calcium powder(NSCP) addition on functional properties of emulsion-type pork sausages in order to substitute the phosphates as a curing agent. Emulsion-type pork sausages were processed in 7 treatments: Tl(no additive), T2(sodium tripolyphosphate 0.3%), T3(NaCl 1.5%), T4(NaCl 1.5% + whey protein 0.5%), T5(NaCl 1.5% + whey protein 0.5% + NSCP 0.15%), T6(NaCl 1.5% + whey protein 0.5% + NSCP 0.3%), T7(NaCl 1.5% + whey protein 0.5% + NSCP 0.5%). In the proximal analysis, there were significant(p<0.05) differences in moisture and fat contents of pork sausages among treatments, but differences were small. However, addition of NSCP significantly (p<0.05) increased the ash content of pork sausages. Addition of 0.3% or 0.5% NSCP significantly(p<0.05) increased pH and water holding capacity values, but decreased cook-test loss of pork sausages. In the surface color, addition of NSCP had no effect(p>0.05) on Hunter L~*, a~* and b~* values of pork sausages. In the texture profile analysis, addition of 0.15% or 0.3% NSCP significantly(p<0.05) increased the hardness and chewiness values of pork sausages. However, there were no significant differences in cohesiveness and springiness values of pork sausages among treatments. As a result, natural shell calcium powder, when whey protein(0.5%) was simultaneously added to pork sausages at reduced level of salt(1.5%), could be used as a substitute for phosphates and optimal addition level seemed to be 0.3% in processing of emulsion-type pork sausages.