Effects of adding different levels of NaCl to venison mince on water holding capacity and textural properties of venison sausage

Abstract

This study was conducted to evaluate the effect of adding different levels of NaCl to venison mince on the water holding capacity and textural properties of venison sausage. M. longissimus thoracis of a wild honsyu sika deer (Cervus nippon centralis) (n = 16) was ground and divided into four samples of mince. Different amounts of NaCl were added to each sample : 0.01% (0% group), 1% (1% group), 2% (2% group), or 3% (3% group) of each sample weight. Each mince sample was mixed well and boiled to produce the venison sausage. Cooking losses and textural profiles in the sausages of all four groups were analyzed. The cooking loss of the 0% group was significantly higher than those of the other groups. There were no significant differences in cohesiveness and adhesiveness between the four groups. The load of gumminess of the 2% and 3% groups was significantly higher than that of the 0% group, and that of the 3% group was significantly higher than that of the 1% group. The values of the load of gumminess of the 2% and 3% groups and those for cohesiveness and adhesiveness of all groups were evaluated as having deformation resistance. These results suggest that it is necessary to add NaCl at a level of at least 2% of the mince weight to produce a venison sausage which has both water holding capacity and deformation resistance.