Salt, Water and Oilseed Proteins Affect Brine Content of Sausages

Abstract

Brine contents of commercial sausage products ranged from 3.7 to 5.9% and were different among brands. Frankfurters to which either isolated soy or cottonseed protein isolate were added had greater process shrinkage values and higher moisture, lower fat and lower brine contents than did controls. Frankfurters prepared with oilseed proteins had higher (P < .05) process shrinkage percentages, higher moisture percentages and lower brine contents than did controls (all-meat). Although not significant among all comparisons, as in-going (lb per 100 lb raw meat) salt levels increased from 2.5 to 3.0 to 3.5 lb, brine contents increased regardless of level of added water (25, 30, and 35 lb per 100 lb of meat). Within added-salt levels, brine content generally decreased with increasing level of in-going water but these differences were not significant (P > .05). At the beginning and end of a 6-week storage period, frankfurters with high brine contents (4.50–5.25%) had lower total microbial numbers than did frankfurters with low (2.50–3.49%) or medium (3.50–4.49%) brine contents. Because of simplicity, brine content determinations may be further developed as a practical tool for predicting product performance of cured sausages.