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Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage

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Abstract

This study aimed to evaluate the influence of combination treatment with a natural colorant (Gardenia red) and additives (sodium caseinate and maltodextrin) on the physicochemical properties of emulsified pork sausages at 0 and 4 weeks. The experimental design included a control (sodium nitrite 0.01%) and 5 treatments: T1 (Gardenia red 0.04%); T2 (Gardenia red 0.04% + sodium caseinate 0.2%); T3 (Gardenia red 0.04% + maltodextrin 0.03%); T4 (Gardenia red 0.04% + sodium caseinate 0.2% + maltodextrin 0.06%), and T5 (Gardenia red 0.04% + sodium caseinate 0.4% + maltodextrin 0.03%). The T1–T5 emulsion treatments exhibited increased redness; in addition, the redness further increased in emulsified pork sausages during storage (p < 0.05). Among the emulsion treatments, T4 displayed the highest water and fat loss (%). Sodium caseinate and maltodextrin decreased the hardness of emulsified pork sausages. However, the additives had no apparent effects on texture properties. Therefore, Gardenia red may replace as a natural colorant and play a role in developing the meat industry. The findings suggest that maltodextrin and sodium caseinate should be considered adequate reformulation with the appropriate additives to improve the texture properties of emulsified pork sausages.

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Funding

This work was supported by the Regional Animal Industry Center at Gyeongsang National University and by the National Research Foundation of Korea(NRF) grant funded by the Korea government(MSIT) (RS-2023-00211920). This work was supported by the research grant of the Gyeongsang National University in 2023.

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Authors and Affiliations

  1. Division of Animal Science, Gyeongsang National University, Jinju, 52725, Republic of Korea

    Sang-Keun Jin & Seung Yun Lee

  2. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828, Republic of Korea

    Seung Yun Lee

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  1. Sang-Keun Jin
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  2. Seung Yun Lee
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The research was designed by SKJ, carried out by SKJ and SYL, data analysis was done by SKJ and SYL, and the paper was formatted by SKJ and SYL.

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Correspondence to Seung Yun Lee.

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Jin, SK., Lee, S.Y. Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05996-0

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