Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pH

Authors

  • EERO J. PUOLANNE,

    1. Author Puolanne is with the Meat Research Institute, Univ. of Helsinki, 00710, Helsinki 71, Finland, Author Terrell formerly with the Meats and Muscle Biology Section, 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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  • R. N. TERRELL

    1. Author Puolanne is with the Meat Research Institute, Univ. of Helsinki, 00710, Helsinki 71, Finland, Author Terrell formerly with the Meats and Muscle Biology Section, 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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  • T.A. 18193 from the Texas Agricultural Experiment Station, College Station, TX. This research contributes to Project HM-6267 and was partially supported by the Finnish Academy of Science, Helsinki, Finland. Appreciation is expressed to Cathy Griffin for her assistance in statistical analyses.

ABSTRACT

Prerigor pork was used to make preblends of 0, 1, 2, 3 or 4% salt and 125 ppm sodium nitrite. Sausages formulated with 1.5 or 2.0% salt were made from all preblends; sausages formulated with 1.0% salt were made from preblends of 0, 1, 2 and 3% salt. Sausages made with nonsalted preblends had less water binding capacity (WBC) and more released fat (RF) than sausages made with preblends of 2, 3, or 4% salt (P < 0.05). Levels of salt in preblends did not affect (P > 0.05) WBC when salt contents of sausages were reduced from 2.0 to 1.5%; however, these WBC values were lowered somewhat when preblends with 0 or 1.0% salt were used. Water binding capacity decreased (P < 0.05) when salt contents of sausages were reduced from 1.5 to 1.0%, and when these sausages were made with preblends containing 2.0 or 3.0% salt. Data suggest that salting of prerigor pork is beneficial for optimizing WBC in sausages made with low salt contents.

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