Date of Award
Doctor of Philosophy
C. Lynn Knipe
Joseph G. Sebranek
The addition of sodium tripolyphosphate (STPP) to pork preblends for maximum sausage stability was investigated during the production of fine-cut batters and coarse-ground pork sausage. Lean pork and fat pork trimmings were preblended with and without STPP and held for 20 hr before final sausage processing. The addition of STPP to the fine-cut sausage, regardless of the method of addition, resulted in minimal improvement of finished product characteristics. However, for coarse-ground sausages, preblending with STPP improved all finished product characteristics. STPP was most effective in stabilizing coarse-ground sausage when it was added to the 80% lean preblend;Coarse-ground pork sausages were made from preblends which were manufactured with our without sodium tripolyphosphate (STPP) and held up to 48 hr at 2° or -2°C. A model system was studied first to select test parameters for subsequent sausage production. Sausages made from preblends containing STPP had more desirable product characteristics than those made without STPP. Sausages made from preblends held at -2°C also had more desirable product characteristics that those held at 2°C.
Digital Repository @ Iowa State University, http://lib.dr.iastate.edu/
Casey B. Frye
Frye, Casey B., "The effects of sodium tripolyphosphate on preblended pork sausages " (1990). Retrospective Theses and Dissertations. 9368.