The Phosphate and Trehalose Use in the Sausages Production from PSE Pork
The paper is devoted to the exploitation of the phosphate and PSE additives necessity for sausage products taste improvement. The synergetic effect of trehalose and phos-phate additives "Abastol 305" is observed. The trehalose is declared to improve PSE muscle tissue ability to bind and retain water. The mass loss reduction while cooked sausages heat treating confirmed the positive trehalose influence on the PSE meat properties with and without phosphates. Higher values of the plasticity index among experimental sau-sages confirmed an increase in the total moisture proportion in the forcemeat mix, that confirms indirectly the trehalose involvement in the moisture absorption, binding and retention. Determining color coordinate values in the Lab system of cooked sausages containing trehalose has shown that sausages had higher brightness, lower redness and yellowness compared to products without trehalose. During storage of cooked sausages made with PSE pork and trehalose lipids are shown to remain fairly stable, oxidation pro-cesses to develop more slowly than in the controled product. Significant changes in the thiobarbituric numbers characterizing the formation of oxidation secondary fat products does not occur during 60 days of storage.