Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage
Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.
Zhong Cao, Lixian Sun, Xueqiang Cao, Yinghe He
X. L. Yu et al., "Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage", Advanced Materials Research, Vols. 233-235, pp. 2889-2892, 2011