Effect of Cooking Time on Quality Characteristics of Meat Powder Sausage

Abstract

Cooking is the key procedure during meat products processing. Meanwhile, due to the high content of starch, the cooking time directly affected the quality characteristics and gelatinization characteristics of starch-meat sausage. In this study the effects of different cooking times on the degree of starch gelatinization, water content, cooking loss and dynamic distribution of water in starch-meat sausages were explored. Extending the cooking time of starch-meat sausage increased the DSG and water content (P<0.05), decreased the cooking loss, and increased the emulsion stability. Meanwhile, the dynamic water distribution demonstrated that the content of bound water and immobilized water increased. Hardness, resilience, and chewiness of starch-meat sausage also increased (P<0.05) with the increasing in cooking time, and L*, a* (Redness), and the overall acceptability score were maximized at 30 min (P<0.05). Hierarchical cluster analysis (HCA) verified that the 30 min cooking time enhanced the quality characteristics of starch-meat sausage.

Keywords

• starch-meat sausages
• cooking time
• quality characteristics
• dsg