Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage. (January 2021)

• Record Type: Journal Article
• Authors: Jin, Sang-Keun; Choi, Jung-Seok; Kim, Gap-Don
• Is Part Of: Meat science. Volume 171(2021)
• Publication Date: 2021-01
• Subjects: Porcine plasma -- Hydrolysates -- Pork sausage -- Texture improvement -- Cold storage; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108293
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties were compared on day 1 and after 4 weeks of cold storage. At 4 weeks of storage, hardness, cohesiveness, and gumminess were highest in T3 ( P < 0.05). The peroxide value increased in all treatments during the 4-weeks of storage ( P < 0.05); however, it was not significantly different between CON, T2, and T3 ( P > 0.05). The total aerobic plate count was the lowest in T4 at week 4 ( P < 0.05). Therefore, PPH addition could improve the texture of the emulsion-type pork sausages, and an antimicrobial effect was expected following exposure to at least 20 g/kg PPH. Highlights: Porcine plasma hydrolysates (PPH) improved texture of emulsified sausage. There was no antioxidant effect PPH addition in emulsified sausage during storage. The antimicrobial effect was found in emulsified sausage treated with 20 g/kg PPH.