LAUSR

The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of pork sausages were prepared: (1) pork sausage with 0.2% phosphate and 0.1% ascorbic acid (C2), (2) negative control (C3), (3) with 0.2% GMPP and 0.1% GP (T1), (4) 0.2% GMPP and 0.3% GP (T2), (5) 0.4% GMPP and 0.1% GP (T3), and (6) 0.4% GMPP and 0.3% GP (T4). Proximate analysis, water holding capacity (WHC), emulsion stability, cooking loss, color, texture properties, and sensory properties of sausages were performed. pH, DPPH radical scavenging, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total microbial count (TMC) were measured for pork sausages after storage at 4°C for 0, 7, 14, and 21 days. The results showed that water and total exudation showed significantly lower values in T3. Cooking loss also showed a significantly lower value in T3. T3 showed a significantly higher value of springiness of textural properties than C2. With increasing level of GMPP added, protein content and pH value of pork sausages were also increased. There were no significant differences in WHC or sensory properties between C2 and T3. TBARS and VBN values of T3 were significantly lower than those of other experimental groups during all storage periods. T3 presented higher DPPH radical scavenging values during all storage periods. These results indicate that adding 0.4% GMPP and 0.1% GMPP can effectively improve quality and storage characteristics of pork sausages.