This study examined how the quality of emulsified pork sausages is affected by the
amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing
SDG instead of potato flour had significantly higher levels of hardness, gumminess,
and chewiness; however, the SDG addition ratio (percentage of potato flour replaced
with SDG) had no significant effect on springiness or cohesiveness. The sausage pH
ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio
increased. The cooking loss rate decreased significantly at high SDG addition ratios
(80% and 100%). Regarding sausage emulsification stability, water and fat loss rates
were significantly lower at high SDG addition ratios, but no significant difference in
water-holding capacity compared with the control group was observed. The control
sausages had the highest L, a, and b; these values decreased significantly as the SDG
addition ratio increased.
