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April 18, 2026Animal Bioscience0 citationsOpen Access

Evaluation of Physicochemical and Textural Properties of Emulsified Pork Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods

MKMin Cheol KimKCKoo Bok Chin

Key Points

  • The aim is to assess how different drying methods of rhynchosia nulubilis powders affect the quality of emulsified pork model sausages.
  • Evaluated physicochemical and textural properties of sausages
  • Compared rhynchosia nulubilis powders from freeze-drying and oven-drying methods
  • Assessed water retention and texture improvements in sausages
  • Freeze- and oven-dried RNP significantly enhanced the quality and properties of emulsified pork sausages
  • Improved water retention and texture observed with properly processed rhynchosia nulubilis powders

Abstract

The results demonstrate that RNP processed by freeze- or oven-drying effectively enhances the quality and functional properties of EMPSs. Properly processed RNP may serve as a promising non-meat protein ingredient for improving water retention and texture in processed meat products.

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Cite This Study

Kim et al. (2026) studied this question.

synapsesocial.com/papers/69e31f7340886becb653eb03https://doi.org/10.5713/ab.251016
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