Abstract:

Uniform design was applied to examine the effects of postmortem chilling time and following freezing of fresh pork on quality change of Chinese sausage. Thiobarbituric acid reactive substance (TBARS), pH, water holding capacity (WHC) under pressure, yield and sensory quality were measured. Results exhibited that both factors had significant effects on pH, WHC, TBARS and yield in a nonlinear manner. However, no obvious effect on sensory quality was observed. The optimization calculation indicated that there was no optimal solution when materials were frozen pork. On the other hand, the earlier freezing can result in higher yield and smaller TBARS value of raw Chinese sausage when materials were fresh pork. Therefore, better quality of Chinese sausage can come from fresh pork materials and earlier freezing during manufacturing.

Key words: manufacturing, freezing, postmortem chilling time, sausage