Submit Manuscript

American Journal of Food Technology

Year: 2008 | Volume: 3 | Issue: 2 | Page No.: 89-99
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 536

Search

Authors

R. Thomas

R. Thomas

A.S.R. Anjaneyulu

S.K. Mendiratta

N. Kondaiah

Keywords

Research Article

Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages

R. Thomas R. Thomas's LiveDNA, A.S.R. Anjaneyulu, S.K. Mendiratta and N. Kondaiah
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Delta-Lactone (GDL). Different parameters evaluated were pH, emulsion stability, cooking yield, moisture, protein and fat contents, shear force, lovibond tintometer colour scores, texture profiles and sensory attributes. Reduction in emulsion pH by the addition of LA and/or GDL significantly (p<0.05) influenced the processing and quality parameters of pork sausages. Emulsion pH below 5.90 (i.e., pH of cooked product ~6.00) by the addition of 0.5 N LA affected different sensory attributes adversely. Similarly, incorporation of GDL at or above 0.3% adversely affected most of the quality and sensory attributes of pork sausages. It was observed that the pH of ~5.90 in emulsion achieved by a combination of LA and GDL resulted in better quality characteristics in pork sausages compared to the same pH level attained by either LA or GDL alone.
PDF Fulltext XML References

Leave a Comment

Your email address will not be published. Required fields are marked *