Development of Dry Sausage that Utilizes the Food Physico-chemical Characteristics of Emu Tendon Meat

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  • Nakazawa Yozo
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Yoshida Ayano
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Kashima Haruhiko
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Satake Eri
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Ito Hiroka
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Tamechika Yume
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Moritake Ryosuke
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Minami Kazuhiro
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Sagane Yoshimasa
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture

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Other Title
  • エミューすじ肉の食品理化学的特性を生かしたドライソーセージの開発
  • エミュースジ ニク ノ ショクヒン リ カガクテキ トクセイ オ イカシタ ドライソーセージ ノ カイハツ

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Abstract

<p>In this study, we clarified the food physico-chemical characteristics of emu tendon. In comparison with beef tendon, emu tendon had a higher in protein content, was lower in fats, higher in iron, and richer in collagen. By adding 0.2 % sodium ascorbate to the raw meat, the dry sausages were improved and had a bright and strong reddish tone with moderate hardness and a chewy texture. After the sausages were dried for four days, they contained a moisture level of＜35 % and water activity of＜0.87, which met the Japanese Agricultural Standard (JAS) criteria for dry sausages. The dry emu sausages developed in this study had a high nutritional value, suitable physical properties, and good palatability other than flavor profile that was comparable to similar foods already on the market.</p>

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