Factors Affecting Properties of Raw‐Frozen Pork Sausage Patties Made with Various NaCl/Phosphate Combinations

Abstract

ABSTRACT Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem‐O‐Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off‐flavor and rancidity development, improved binding, and increased pH values, cooking yields and scores for saltiness and juiciness. The prooxidant effect of NaCl was masked by the antioxidant properties of STP and Lem‐O‐Fos®. Extended periods of frozen storage reduced cooking yields, juiciness and texture scores and enhanced development of off‐flavor and rancidity. However, use of phosphates or vacuum packaging exhibited an antioxidant effect during extended periods of frozen storage.