Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage

This study is to analyze the quality properties of emulsion-type pork sausage with hot-dry Aruncus dioicus powder (non-add, 1%, 2%, 3%). The study examined the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), emulsion stability, thiobarbityric acid reactive substance (TBARS). The moisture content was significantly higher in the 1% treatment than in the non-additive treatment and the 2% and 3% treatments. The protein content was significantly higher with 2% and 3% treatment than with non-additive treatment (p<0.05). The fat content was significantly lower in all treatments than non-additive treatment (p<0.05). The pH decreased significantly with increasing addition before and after cooking (p<0.05). The after cooking, the redness was significantly highest in the 3% treatment (p<0.05). The cooking yield was significantly higher in all treatments than in the non-additive treatment, with the 3% treatment being the highest. (p<0.05). The WHC was significantly higher in all treatments than in the non-additive treatment (p<0.05). Water and fat exudative of emulsion stability was significantly lower in the 3% treatment than in the non-additive treatment (p<0.05). The TBARS was significantly lower in all treatments compared to the non-additive treatment (p<0.5). As a result, adding 3% of hot air-dried Aruncus dioicus powder to emulsion-type pork sausage is a natural additive and can be applied to imporve economical and stable quality in product manufacturing.