Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 551–554, May 1997
How to Cite
DeFREITAS, Z., SEBRANEK, J.G., OLSON, D.G. and CARR, J.M. (1997), Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan. Journal of Food Science, 62: 551–554. doi: 10.1111/j.1365-2621.1997.tb04428.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 5/10/96; revised 12/6/96; accepted 12/21/96.
- pork sausage;
- freeze stability;
The effects of κ, ι, or λ carrageenan (CGN), sodium tripolyphosphate (STPP), chloride salts, and meat pH on the freeze/thaw stability of cooked pork sausages were investigated. STPP decreased thaw drip (TD) and increased hardness for all treatments regardless of type of salt or CGN. KCI did not affect the texture of control samples in the presence of STPP, but decreased the functionality of κ- and ι-CGN. Increased meat pH increased the hardness and decreased thaw drip for all CGN treatments, except for λ-CGN, which remained unchanged. k- and ι- CGN increased moisture retention of sausages prepared from low-pH meat.