Effect of Oyster Shell Powder on Quality Properties and Storage Stability of Emulsion-type Pork Sausages

Abstract

This study was conducted to evaluate the functional effects of adding oyster shell powder on the quality properties and storage stability of emulsion-type pork sausages to substitute phosphates as a curing agent. Seven treatments were prepared: T1 (Control), T2 (0.3% STPP), T3 (1.5% NaCl), T4 (1.5% NaCl + 0.5% whey protein), T5 (1.5% NaCl + 0.5% whey protein + 0.15% oyster shell powder), T6 (1.5% NaCl + 0.5% whey protein + 0.3% oyster shell powder), and T7 (1.5% NaCl + 0.5% whey protein + 0.5% oyster shell powder). Significant differences were observed for ash in the proximal analysis. Adding 0.5% oyster shell powder significantly increased pH values when compared to the other treatments. Pork sausages with 0.3% oyster shell powder had significantly improved water holding capacity and cooking loss. Adding oyster shell powder (0.15, 0.3, and 0.5%) resulted in significantly higher hardness, cohesiveness, springiness, and chewiness values than those in the other treatments. No significant differences were observed among treatments during 14 d of cold storage at 4 o C.

Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

“…Furthermore, addition of OSCP significantly increased ( p <0.05) ash content of restructured pork hams. In a previous report by Lee et al . (2011) , the proximate analysis revealed significant differences ( p <0.05) in ash content when OSCP was added to pork sausage.…”

“…Following heat treatment, CaCO 3 in the shell is converted to calcium oxide (CaO), which is known to have antibacterial activity (Sawai et al ., 2001) . Oyster shell calcium powder has been used to improve in the shelf life of several foods, including noodles, fried chicken, sardine balls (Suhara, 1995) , kimchi (Choi et al ., 2006) , tofu (Kim et al ., 2007) , and pork sausage (Lee et al ., 2011) . As CaO is classified as acidity regulator in the food additives database (MFDS, 2013) , some studies showed that CaO solution resulted in strong alkaline range of pH 11.0-12.5 (Sawai et al ., 2001 ; Yeon, 2006) .…”

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

“…[2014] reported signifi cantly higher cooking loss in restructured pork hams (despite higher pH values) when replacing 0.3% of phosphates with different levels (0.15-0.50%) of oyster shell powder and 0.5% of whey protein. However, Lee et al [2011] found no signifi cant differences in cooking loss of emulsifi ed meat products when replacing 0.3% of phosphates with different levels (0.15-0.50%) of oyster shell powder and 0.5% of whey protein. Similar relations to those of cooking loss were found for FRP on day 0 -higher values in C treatments relative to equivalent F treatments, but signifi cantly so only between PECC (and ALGC) and PECF.…”

Antimicrobial Effects of Calcium Oxide Nanoparticles and Some Spices in Minced Meat

“…The reason of antibacterial effect of CaO Np is owed to the active oxygen and the alkaline pH when dissolved in water, which in turn cause destruction to the bacterial cell membrane and consequently death [18]. Oyster shell was employed in previous studies as a source of CaO to extend the durability of fried chicken and sardine balls [26], and pork sausage [27].…”