Effect of non-meat proteins on storage characteristics and amino acid composition of pork emulsified sausages

Sang-Keun Jin1,, Sol-Hee Lee2,, Sung-Ho Kim3, Sung-Sil Moon4, Jungseok Choi2,*
Author Information & Copyright
1Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.
2Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
3Kornex Co., Yongin 17115, Korea.
4Sunjin Co., Seoul 05372, Korea.

† These authors contributed equally to this work.

*Corresponding Author: Jungseok Choi. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 07, 2024 ; Revised: May 03, 2024 ; Accepted: May 09, 2024

Published Online: May 22, 2024


This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and correlation of pork emulsified sausages during refrigerated storage. The following groups of sausage samples were manufactured: Control (non-addition), BBP (1% bovine blood plasma); PBP (1% porcine blood plasma), EWP (1% white egg powder), CPPP (1% commercial porcine plasma powder), ISP (1% isolated soy protein), SP (1% seaweed powder), and SC (1% sodium caseinate). When NMB was added, ISP, SP, and SC showed higher heating yields while PBP showed lower heating yields than the control. As a result of amino acid analysis, PBP, CPPP, and SC showed significantly higher serine content than the control. EWP and SC showed significantly lower TBARS values than the control group, and VBN did not exceed 20 mg% in any treatments until the 5th week. These results demonstrate that SC is a NMB that can lower TBARS value while improving heating yield and serine content.

Keywords: non-meat protein binders; emulsified sausage; amino acid composition; physicochemical property; storage property