Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 551-554

  DeFreitas, Z ^a   Sebranek, J G ^a   Olson, D G ^a   Carr, J M ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b Systems Bio Industries Inc   (United States)

Author keywords

Carrageenan; Freeze stability; Pork sausage; Texture

Indexed keywords

EID: 0030908588     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04428.x     Document Type: Article

References (23)

1. AOAC. 1990. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC.
2. Barbut, S., Maurer, A.J., and Lindsay, R.C. 1988. Effects of reduced sodium chloride and added phosphates on the physical and sensory properties of turkey frankfurters. J. Food Sci. 53: 62-66.
3. ++ on the rheological and gelation properties of reduced fat pork sausages containing carrageenans. Lebensm. Wiss. u. Technol. 22: 124-132.
4. Bater, B., Descamps, O., and Maurer, A.J. 1992. Quality characteristics of hydrocolloid-added oven-roasted turkey breasts. J. Food Sci. 57: 1068-1070.
5. Bater, B., Descamps, O., and Maurer, A.J. 1993. Quality characteristics of cured turkey thigh meat with added hydrocolloids. Poul. Sci. 72: 349-354.
6. Carr, J.M. 1993. Use of carrageenans in cured meat products. Paper presented at cured Meat Short Course, Ames, IA, Jan 12-14. Iowa State University Extension, Ames, IA.
7. Cochran, W.G. and Cox., G.M. 1950. Experimental Designs, Second ed. John Wiley & Sons, New York.
8. DeFreitas, Z., Sebranek, J.G., Olson, D.G., and Carr, J.M. 1997. Carrageenan effects on salt-soluble meat proteins in model systems. J. Food Sci. (in press).
9. Enfält, A.-C., Lundström, K., and Engstrand, U. 1993. Early post-mortem pH decrease in porcine M. longissimus dorsi of PSE, normal and DFD quality. Meat Sci. 34: 131-143.
10. Glicksman, M. 1983. Red seaweeds extracts (agar, carrageenans, furcellaran). Ch. 5 In Food Hydrocolloids II, M. Glicksman (Ed.), p. 73-107. CRC Press, Boca Raton, FL.
11. Hamm, R. and Deatherage, F.E. 1960. Changes in hydration, solubility and charges of muscle proteins during heating of meat. Food Res. 25: 587-610.
12. Kauffman, R.G., Cassens, R.G., Scherer, A., and Meeker, D.L. 1992. Variations in pork quality. History. Definition. Extent. Resolution. National Pork Producers Council, Des Moines, IA.
13. Lewis, D.F., Groves, K.H.M., and Holgate, J.H. 1986. Action of polyphosphates in meat products. Food Microstructure 5: 53-62.
14. Molins, R.A. 1991. Phosphates in Food. CRC Press, Boca Raton, FL.
15. Park, H.K., Ito, T., and Fukazawa, T. 1975. Comparison between normal and PSE porcine muscle in the extractability of myosin B and in the rheological properties of those sausages. Jpn. J. Zootech. Sci. 46: 360-366.
16. Sanderson, G.R., Bell, V.L., Clark, R.C., and Ortega, D. 1988. The texture of gellan gum gels. In Gums and Stabilizers for the Food Industry 4, G.O. Phillips, D.J. Wedlock, and P.A. Williams (Ed.), p. 219-229. IRL Press, Washington, DC.
17. SAS Institute, Inc. 1991. SAS® User's Guide: Statistics, Version 6 Edition. SAS Institute, Inc., Cary, NC.
18. Terrell, R.N. and Olson, D.G. 1981. Chloride salts and processed meats: properties, sources, mechanisms of action, labeling. Proc. Meat. Ind. Res. Conf. p. 67-94.
19. Trius, A. and Sebranek, J.G. 1996. Carrageenans and their use in meat products. Crit. Rev. Food Sci. Nutr. 36: 69-85.
20. Trius, A., Sebranek, J.G., Rust, R.E., and Carr, J.M. 1994a. Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts. J. Food Sci. 59: 941-945.
21. Trius, A., Sebranek, J.G., Rust, R.E., and Carr, J.M. 1994b. Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate. J. Food Sci. 59: 946-951.
22. Trout, G.R. and Smith, G.R. 1986. Water binding of meat products: effect of fat level, effective salt concentration and cooking temperature. J. Food Sci. 51: 1061-1062.
23. Whiting, R.C. 1987. Influence of various salts and water soluble compounds on the water and fat exudation and gel strength of meat batters. J. Food Sci. 52: 1130-1132, 1158.