Effect of surimi on quality characteristics of dry and semi-dry (non-fermented) pork sausages during cold storage

This study was conducted to investigate the effect of dry conditions and surimi addition on physicochemical properties of pork sausages during cold storage. Experimental designs are as follows (T1; semi-dry pork sausage, T2; semi-dry pork sausage with 14.04% surimi, T3; dry pork sausage, T4; dry pork sausage with 14.04% surimi). The dry condition and surimi addition interaction factors significantly affected the quality characteristics including: pH, moisture content, shear force, salt content, CIE color, whereas the texture properties were only affected by the dry condition in the sausages (P < 0.05). The storage characteristics including TBARS, volatile basic nitrogen, and growth of microorganisms were also influenced by these factors during cold storage (P < 0.05). The drying and surimi treat increased the TBARS and volatile basic nitrogen values, whereas decreased the microorganism counts of pork sausages during cold storage. As results, the physicochemical properties of pork sausages could be improved by the meat processing methods such as drying method and surimi addition.