title: Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages.
abstract: This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea; Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: So-Ra
authors.initials: SR
authors.lastname: Ha
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, Anseong 456-756, Korea.
authors.forename: Sun-Jin
authors.initials: SJ
authors.lastname: Hur
authors.affiliation: Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Korea.
authors.forename: Jung-Seok
authors.initials: JS
authors.lastname: Choi
keywords: Emulsion-type Pork Sausage; Formulation; Physicochemical Characteristics; Raw Material Components; Water content