Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages |
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| Authors: | EERO J. PUOLANNE R. N. TERRELL |
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| Affiliation: | Author Puolanne is with the Meat Research Institute, Univ. of Helsinki, 00710, Helsinki 71, Finland. Author Terrell, formerly with the Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ., College Station, TX, is currently with Kahn's &Co., Cincinnati, OH 45225. Address inquiries to Dr. Terrell. |
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| Abstract: | Preblends of prerigor or postrigor pork with 2 or 4% salt were used to make sausages with finished product salt contents of 2.5 or 1.5% and with or without sodium tripolyphosphate. pH values increased (P > 0.001) when sausages were made with preblends of 4% salt or when phosphate was used. Reducing salt contents from 2.5 to 1.5% did not (P < 0.05) affect physical, chemical or sensory properties except for saltiness and Instron force of rupture values. Firmness of sausages increased (P < 0.05) when sodium tripolyphosphate or preblends with 4% salt were used. Data suggest that salt levels could be reduced 50% without detrimentally affecting physical, chemical or sensory properties of these frankfurter-type sausages. |
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