Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan

Authors

  • Z DeFREITAS,

    1. Authors DeFreitas, Sebranek and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, Iowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • J.G. SEBRANEK,

    1. Authors DeFreitas, Sebranek and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, Iowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • D.G. OLSON,

    1. Authors DeFreitas, Sebranek and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, Iowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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  • J.M. CARR

    1. Authors DeFreitas, Sebranek and Olson are with the Depts. of Food Science & Human Nutrition and of Animal Science, Iowa State Univ., Ames, IA. Author Carr is with SBI Systems Bio-Industries, Inc. Waukesha, WI.
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ABSTRACT

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.

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