Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages

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 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 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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  • Technical Article 18376 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.

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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