Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

Abstract

ObjectiveThe objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system.MethodsLamb loins (M. longissimus lumborum, n = 25) were aged at −1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light (3°C±1°C). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage.ResultsAgeing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages.ConclusionThis study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

Application of soymilk skin as sausage wrapping for improving lipid oxidation

“…Y wrapped sausages had significantly ( p < .05) lower hardness (12.41 N) than C wrapped sausage (14.90 N), indicating that lower moisture content of C wrapped sausages could result in harder texture of further processed meat products ( r = .752). Similar trends have been reported in a previous study showing that sausages with decreased firmness could be associated with decreased cooking loss, resulting in increased moisture content in cooked sausage (Choe, Kim, Farouk, & Kim, 2017). Y wrapped sausage had lower cohesiveness (0.43) than C wrapped sausage (0.53).…”

Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System

“…Protein solubility (total, myofibrillar, and sarcoplasmic proteins) of the meat emulsion was determined as described by Choe et al (2017). In brief, for assessment of the total protein content, 2 g of the raw sample was added to 20 mL of 1.1 M potassium iodide and 0.1 M potassium phosphate (pH 7.4).…”

“…In particular, the protein extracted by salt in raw meat plays an important role in forming a stable gel matrix comprising insoluble fat and other components, resulting in a final product of high quality (Choe et al, 2017).…”