Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - A Thai fermented pork sausage

Abstract

The effects of incorporating varying levels of minced pork and rind on physico-chemical and sensory quality of Nham were studied. An increase in cooked pork rind resulted in higher moisture, lipid, and initial pH values of Nham (P < 0.05). However, no significant effects were observed on fermentation characteristics of Nham (P > 0.05). At the end of fermentation, Nham with a higher meat component exhibited higher texture profile analysis force, hardness, and cohesiveness (P < 0.05). The results suggested the importance of meat on the restructuring effect, which contributes to the texture formation of Nham. Incorporation of a higher amount of cooked pork rind improved water-binding properties, leading to decreased weight loss and released water. Based on the results of sensory evaluation, up to 43% pork rind can be used in the formulation with no adverse effect on texture and overall liking of Nham. However, the ratio of 5:5 was the most appropriate for minimising the cost of production. © 2004 Elsevier Ltd. All rights reserved.