Physiochemical properties and quality characteristics of pork sausage (Moo Yor) distributed in Chiang Rai market

Abstract

The physicochemical properties and quality characteristics of 8 brands (A-H) pork sausage (Moo Yor) were determined. The samples were chosen from 24 brands of 13 markets in Chaing Rai. The criteria for sampling were consumer preference, ingredients, price, sale place, opportunity to buy, shelf-life, packaging and FDA number. Color, texture, expressible moisture was determined as physical properties. The whiteness ranged of 80.89 - 89.60. Sample D showed the highest gel strength, while sample A was the lowest. The chemical properties in term of pH, phosphate, NaCl and SDS-PAGE were also determined. The pH value of all samples ranged of 6.10 to 6.65. Markedly clear for protein pattern in sample A, B, C and F under SDS-PAGE, especially myosin heavy chain and actin, while sample H was contain only actin. The highest content of phosphate and NaCl was 2,921 mg/kg and 1.97% w/w, respectively. The moisture, ash, protein, fat and carbohydrate content were 54.46-70.70, 0.95-2.74, 9.99-14.42, 1.58-23.16 and 5.46-23.52%, respectively. Aerobic plate count (APC), Salmonella spp., Staphyylococcus aureus, Clostridium perfringens, and Escherichia coli were also determined as the microbial qualities. APC were 2.02x10⁴ to 2.4x10⁴ CFU/ml, Salmonella spp. were detected in almost samples except sample C and H, while all samples absence of Cl. perfringens and E. coli. The sensory evaluations indicated that all samples were not significantly different in quality (P>0.05). The results from this study will be useful for consumer who wants to buy Moo Yor in Chiang Rai market.