1991 Volume 38 Issue 6 Pages 484-490
Effects of cooking temperature (55 to 80°C) and time (5 to 360min) on chemical and sensory characteristics of pork sausage were investigated. The pH values, free amino acid levels, color characteristics and taste acceptance of pork sausage varied with the cooking temperature and time. The pH values of the pork sausage increased with cooking. The higher the cooking temperature, the more rapidly decreased the residual nitrite levels. Free amino acid levels increased on low-temperature cooking (55°C), while decreased on hightemperature cooking (80°C). The color characteristics of sausage added with nitrite were judged to be better than those without nitrite. Sensory scores were also affected by nitrite addition.
