PHYSICOCHEMICAL CHARACTERISTICS OF BA-TSENG FRESH SAUSAGE AFFECTED BY LACTIC ACID-INDUCED GELLED EGG WHITE POWDER AND SODIUM LACTATE

摘要

IntroductionResponse surface methodology (RSM) consists of a group of mathematical and statistical procedures that can be used to study relationships between one or more responses and a number of factors. RSM has been effectively used to optimize formulations in a variety of meat products such as frankfurter. Egg albumin is abundant in vitamins, minerals and amino acids and could be an important ingredient in many processing food products due to its functional properties such as foaming capacity, emulsifying ability, coagulation and gel formation. Many organic acid such as lactic acid, ascorbic acid, succinic acid and citric acid that had been extensively used in fresh meat and processing products to enhance their microbiological safety. Lactic acid is very cheap and can be bactericidal and bacteriostatic effectiveness with adaptable addition ratio. Sodium lactate is a very useful additive, which can prolong shelf-life, enhance flavor, water-holding capacity, antioxidant ability, cooking yield and decrease water activity of meat products, and inhibit growth of aerobic bacteria, L monocytogenes, Salmonella, E. coli and S. aureus as well without affecting pH value of meat products. Therefore, this research was to study the physicochemical characteristics of fresh pork sausage formulated with Ba-Tseng powder (Chinese herbs) as affected by lactic acid-induced gelled egg white powder and sodium lactate using RSM.