Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Oh, Sehyuk; Park, Sanghun; Kim, Yun-a; Park, Yunhwan; Park, Gyutae; Lee, Juho; Seo, Hyunseok; Choi, Jungseok

doi:https://doi.org/10.1155/2023/2758357

Journal of Food Processing and Preservation

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Abstract Introduction Materials and Methods Results Discussion Conclusion Data Availability Conflicts of Interest Acknowledgments References Copyright Related Articles

Research Article | Open Access

Volume 2023 | Article ID 2758357 | https://doi.org/10.1155/2023/2758357

Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Sehyuk Oh,¹Sanghun Park,¹Yun-a Kim,¹Yunhwan Park,¹Gyutae Park,¹Juho Lee,²Hyunseok Seo,²and Jungseok Choi¹

Academic Editor: Akhilesh K. Verma

Received26 Sept 2022

Revised09 Jan 2023

Accepted18 Feb 2023

Published29 Mar 2023

Abstract

The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of pork sausages were prepared: (1) pork sausage with 0.2% phosphate and 0.1% ascorbic acid (C2), (2) negative control (C3), (3) with 0.2% GMPP and 0.1% GP (T1), (4) 0.2% GMPP and 0.3% GP (T2), (5) 0.4% GMPP and 0.1% GP (T3), and (6) 0.4% GMPP and 0.3% GP (T4). Proximate analysis, water holding capacity (WHC), emulsion stability, cooking loss, color, texture properties, and sensory properties of sausages were performed. pH, DPPH radical scavenging, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total microbial count (TMC) were measured for pork sausages after storage at 4°C for 0, 7, 14, and 21 days. The results showed that water and total exudation showed significantly lower values in T3. Cooking loss also showed a significantly lower value in T3. T3 showed a significantly higher value of springiness of textural properties than C2. With increasing level of GMPP added, protein content and pH value of pork sausages were also increased. There were no significant differences in WHC or sensory properties between C2 and T3. TBARS and VBN values of T3 were significantly lower than those of other experimental groups during all storage periods. T3 presented higher DPPH radical scavenging values during all storage periods. These results indicate that adding 0.4% GMPP and 0.1% GMPP can effectively improve quality and storage characteristics of pork sausages.

1. Introduction

Due to COVID-19, which started in 2019, the demand for home-cooked food has increased. Interest in processed meat products has also increased [1]. In addition, with a continuing trend of health-conscious food, there is a growing interest in the meat industry to reduce artificial additives in various parts such as natural ingredients and vegetable bases in processed meat products and replace them with natural compounds [2, 3].

Salt, nitrites, nitrates, spices, and so on are used during the sausage production process in the meat industry to preserve and enhance the flavor, texture, and color of the final product [4, 5]. Although they are said to be harmless to the human body when used in moderate amounts; however, IARC, the WHO’s International Agency for Research on Cancer, has classified red meat as a possible carcinogen, group 2A, and designated processed meat as a carcinogen, group 1. One of the reasons for such classification was that nitrites contained in processed meat products could produce nitrosamines in the body [6]. Phosphate is the most widely used synthetic additive in meat products due to its beneficial effects such as increasing water holding capacity (WHC) and improving cooking loss and textural properties [7]. However, phosphate can form insoluble salts with calcium, iron, and other metal ions, which can reduce mineral absorption in the gut and consequently increase the risk of bone diseases [8]. Such synthetic additives have become a target of avoidance by modern consumers. Functional natural products are added to processed meat to replace functions of existing synthetic additives. Clean labels are used to improve the quality of processed meat products. There are many areas of research on this subject [9].

Sausage is a processed meat product that utilizes properties of extracting salt soluble proteins from raw materials and combining proteins, fats, and water by heat treatment. Since protein structure is formed by the extracted protein during the production of processed meat products, it can affect the appearance, structure, yield, and palatability of the product. Various proteins are added to improve the texture of sausages. Goat milk protein is a protein extracted from goat milk, with α-S2-casein and β-casein being the main goat milk proteins. Goat milk casein protein and breast milk casein protein show similar molecular structures. Goat milk casein protein has good digestibility and absorbability. The average diameter of casein micelles is 80 nm, which is much smaller than that of cow’s milk casein protein [10]. Goat milk is degraded faster than cow’s milk by human gastric and duodenal juices [11]. A study by Jasińska [12] has found that cow’s milk casein is only 76–90% hydrolyzed by trypsin in the laboratory, whereas goat milk casein is 96% completely hydrolyzed.

Saponins are secondary metabolites synthesized by various plant species [13] with many medicinal uses, including microbial, antitumor, anti-insect, hepatoprotective, and anti-inflammatory effects [14, 15]. The Korea Ginseng and Tobacco Laboratory has reported that among various components of Korean ginseng (Panax ginseng C. A. Meyer), the main active component is saponin. Ginseng is composed of carbohydrate (about 70%), ash (about 3%), and saponin (about 4%). It has been documented as an invigorating supplement [16]. Ginseng saponins are glycosides in which a saccharide is bound to an aglycone whose chemical structure is a dammarane triterpene. A typical example is ginsenoside [17, 18]. Ginseng saponins have effects on the central nervous system [19], brain function [20], and blood pressure. They also possess antioxidant effects [21, 22].

Research on alternative natural additives to replace phosphate is being actively conducted. However, research studies about the addition of natural proteins and natural products to improve texture and storability are currently insufficient. In particular, research has been conducted on the addition of original substances, rather than research on characteristic substances that constitute natural products. We conducted studies to select natural proteins and natural products for improving texture and enhancing storage, respectively. Goat milk protein was selected among soybean protein, rice protein, and goat milk protein powder to improve texture. Ginseng containing ginsenoside was selected among balloon flower, deodeok, and ginseng to improve storability. The purpose of this study was to develop a health-conscious emulsion-type sausage by finding the appropriate level of goat milk protein powder and ginseng powder selected based on previous studies.

2. Materials and Methods

2.1. Choosing Natural Binding Agent and Antioxidant

To select binding agent, emulsion (C1; ), SP (emulsion with soy protein 1%), GMP (), and RP () were compared. C1, SP, GMP, and RP were measured for pH, water holding capacity, emulsion stability, and texture profile. To select antioxidant, emulsion (C1), AC (), G (), BF (), and D () were compared. C1, AC, G, BF, and D were measured for DPPH radical scavenging activity. Emulsions containing additives were prepared using a silent cutter (Cm-21, Mainca, Spain).

2.2. Preparation of Emulsion-Type Pork Sausage with Goat Milk Protein and Ginseng Powder

Pork used in the experiment was used after removing fat and joint tissues from the hind leg meat of antibiotic-free pigs supplied by Hansalim food corporate and pulverized to a diameter of 5 mm. Additives used in the pork emulsion included salt (Hanju Salt, Ulsan, Korea), ginseng powder (Dongjin, Geumsan, Korea), goat milk protein (CBM, Holland), ascorbic acid (Shandong Luwei Pharmaceutical Co., China), phosphate (Samchun Co., Seoul, Korea), wiener seasoning (Dongbang Co., Seoul, Korea), natural seasoning (Haemaru Village, Wando, Korea), glutinous rice flour (Goesan Co., Goesan, Korea), and fructo-oligosaccharides (Jeongan Food Co., Goyang, Korea). Table 1 shows formulations of emulsion-type pork sausage with goat milk protein and ginseng powder. After crushing raw meat and fat to 5 mm, 50% raw meat and ice were added to the silent cutter (Cm-21, Mainca, Spanish). After adding additives according to formulations, cutting was performed until the temperature in the bowl reached 3°C. Pork fat and 50% ice were added and cut to form an emulsion until the temperature of the final emulsion reached 9.5°C. The emulsion was charged into a 24φ collagen casing (24BB, Edible Casings S.L., made in Spain) using a vacuum charger (VF-612, Vaxkorea, made in Japan). Using the MC800 program in a smoker (Badtramat 1500, Bayha & Strackbein Gmbh, Germany), samples were dried at 55°C for 25 minutes, smoked at 60°C for 25 minutes, and cooked for 30 minutes until the core temperature reached 70°C. Heated samples were immediately showered with cooling water at 15°C and maintained at 4°C in a cooling room overnight. They were then vacuum-packaged using a vacuum packaging machine before they were used for experiments.

2.3. Proximate Analysis

The water, protein, fat, and ash content (%) of 0 day sausages were determined according to association of official analytical chemists [23]. For crude fat estimation, a 0.5 g sample was homogenized in 25 mL of Folch solution (chloroform: methanol, 2 : 1, bv/v) and left in a refrigerator at 4°C for 24 h. The sample was filtered through Whatman No. 2 paper and cleaned with 5 mL of Folch solution. After mixing 10 mL of distilled water with the filtrate, the sample was centrifuged at 3000 rpm at room temperature for 20 min. After removing the separated upper layer consisting of water and ethanol using a pipette, chloroform was evaporated overnight in a hood. The weight of the sample was then measured.

2.4. pH

The pH of the sample was measured after adding 50 mL of distilled water to 5 g of the sample. All samples were homogenized for 30 sec using a homogenizer (Stomacher® 400 Circulator, Seward, UK). The pH was measured with a pH meter (Mettler Delta 340, Mettler-Toledo, Ltd., UK) calibrated in phosphate buffer at pH 4 and 7.

2.5. Water Holding Capacity (WHC) and Cooking Loss

Cooking loss after heating the sample was measured as weight ratio (%) of the initial sample. Water holding capacity was measured by modifying the centrifugation method of Laakkonen et al. [24]. After measuring 0.5 g of the sample in a tube, it was heated at a constant temperature water bath at 80°C for 20 min. After allowing to cool on room temperature for 10 min, the sample was centrifuged at 2,000 rpm for 10 min at 10°C. The weight was measured and calculated as follows:

2.6. Emulsion Stability

After adding 25 mL of 3% NaCl to 50 g of pork emulsion, the sample was homogenized at 9,000 rpm for 2 minutes to extract salt-soluble proteins. After adding 25 mL of soy bean oil to the slurry, the sample was homogenized at 11,000 rpm for 90 seconds. Then, 30 g of the emulsion was collected into a 100 mL glass jar and heated in a water bath at 70°C for 30 minutes. After cooling on room temperature, free fat and gel were weighed.

2.7. Color

The color of each sample was measured with a Spectro Colorimeter (Model JX-777, Color Techno. System Co., Japan) standardized on a white plate (, 89.39; , 0.13; , -0.51). A white fluorescent lamp (D65) was used as a light source. Color values were expressed as (lightness), (redness), and (yellowness).

2.8. Texture Profile Analysis

Texture profile analysis was performed using a rheometer (Model Compac-100, Sun Scientific Co., Ltd., USA). The samples were cut in the shape of a cube with a corner length of 1 cm. Before measurement, the temperature of each sample was equilibrated to room temperature. Force versus time curves were obtained from two compression cycle measurements. The weight of the load cell was 10 kg. The speed of the cross-head was set to be 200 mm/min. Parameters of hardness, cohesiveness, and chewiness were calculated based on curves described by Bourne [25]. Hardness was defined as the maximum force of the first compression. Cohesiveness was defined as the curve area of the second compression divided by the first compression curve area. The chewiness was calculated as .

2.9. 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical Scavenging Assay

The antioxidant activity of each sample was determined using a modified DPPH free radical scavenging assay [26]. A total of 5 g of each patty and 45 mL of methyl alcohol (Samchun Pure Chemical Co. Ltd., Pyeongtaek, Korea, 99.5%) were homogenized for 1 min with a homogenizer. The solution was filtered using a 150 mm filter paper (Advantec, Tokyo, Japan) to remove impurities. The filtrate was then centrifuged at 12,000 × g for 30 min with a centrifuge (5424R, Eppendorf, Hamburg, Germany). Solutions excluding precipitates were used. Thereafter, samples, blanks, and references were prepared as follows: (1) sample, 2 mL of solution, 1 mL of 99% DPPH, and 2 mL of methyl alcohol; (2) blank, 5 mL of methyl alcohol; and (3) reference: 1 mL of DPPH and 4 mL of methyl alcohol. After blocking the light, samples were left at room temperature in a dark room for 20 min. The absorbance of the solution was measured at 517 nm using a microplate spectrophotometer (Microdigital Co., Ltd., Seongnam, Korea). The scavenging activity of the patty sample against DPPH radical was calculated with the following formula:

2.10. Thiobarbituric Acid Reactive Substance (TBARS)

TBARS was measured by modifying the extraction method of Witte et al. [27]. After adding cold 10% perchloric acid (15 mL) and 25 mL of tertiary distilled water to 10 g of each sample, the mixture was homogenized at 10,000 rpm for 10 sec in a homogenizer. The homogenate was filtered using Whatman No. 2 filter paper. The filtrate (5 mL) and 5 mL of 0.02 M TBARS solution were mixed thoroughly and left in a cool and dark place for 16 h. The absorbance was then measured at a wavelength of 529 nm using a spectrophotometer (DU-650, Beckman, USA). Tertiary distilled water was used as a blank. TBARS levels were expressed as mg malonaldehyde (mg malonaldehyde/kg) per 1,000 g of sample. The standard curve used at this time was (), where was absorbance and was TBARS value.

2.11. Volatile Basic Nitrogen (VBN)

The method of Pearson [28] was used to measure the VBN content. Distilled water (90 mL) was added to 10 g of each sample and homogenized at 10,000 rpm for about 30 sec. The homogenate was filtered using Whatman No. 2 filter paper. The filtrate (1 mL) was placed in the outer chamber of the Conway unit. Then, 1 mL of 0.01 N boric acid solution and 3 drops of the indicator () were added to the inner chamber. After applying white Vaseline to the adhesive part of the lid and closing the lid, 1 mL of 50% K₂CO₃ was injected into the outer chamber. The chamber was immediately sealed, and the vessel was stirred horizontally and incubated at 37°C for 120 min. After incubation, the boric acid solution in the inner chamber was titrated with 0.02 N H₂SO₄. The VBN level was expressed in mg (mg%) per 100 g sample.

is the amount of sulfuric acid injected (mL). is the amount of H₂SO₄ injected into the blank (mL). is 0.02 N H₂SO₄ standardized index. 28.014 is the amount of N required to titrate 1 mL of 0.02 N H₂SO₄

2.12. Total Microbial Count (TMC)

The total microbial count was calculated using a serial dilution method. A 0.1% peptone solution (90 mL) was added to 10 g of the sample and homogenized for 30 seconds with a stomacher bag. These serially diluted samples were inoculated onto plate count agar (PCA) medium and incubated at 37°C for 48 hours. After the incubation was completed, colonies were counted using a colony counter. The total number of microorganisms was expressed as log cfu/g.

2.13. Sensory Properties

For the sensory test, trained 8 sensory testers were subjectively evaluated for 6 items (color, chewiness, tenderness, juiciness, flavor, and total preference) of sausages with different levels of addition of goat milk protein and ginseng powder. The samples were cut in the shape of a cube with a corner length of 1 cm. Using a 5-point scale, color (1 = light, 5 = dark), chewiness (1 = bad, 5 = very good), tenderness (1 = hard, 5 = soft), juiciness (1 = dry, 5 = juicy), flavor (1 = bad, 5 = good), and total preference (1 = bad, 5 = very good) were evaluated.

2.14. Statistical Analysis

Each measurement was repeated at least three times with triplicate, and the result values were expressed as . A statistical processing program SAS (9.4 for Windows, USA) was used to test the significance of results. Duncan multiple range test was performed at a significance level of to compare significant differences between measured values of C1, SP, GMP, and RP for choosing natural binding agent; measured values of C1, AC, G, BF, and D for choosing natural binding agent and antioxidant; and measured values of C2, C3, T1, T2, T3, and T4 for comparing quality and storage characteristics.

3. Results

3.1. Choosing Natural Binding Agent and Antioxidant

Table 2 shows pH, WHC, emulsion stability, and texture profiles of C1, SP, GMP, and RP. The pH was tested based on storage under refrigeration for 0 days, 5 days, and 10 days. GMP showed significantly higher pH values on 5 days and 10 days (). GMP also showed significantly higher WHC values (). In emulsion stability, all experimental groups showed significantly lower values than the control group. Among experimental groups, SP and GMP showed significantly lower values of water exudation and total exudation (). Hardness, cohesiveness, springiness, and chewiness were measured as texture properties. GMP showed significantly higher chewiness values (). Other texture properties showed no significant differences among experimental groups. As a result of the experiment, goat milk protein powder showed excellent results in WHC, emulsion stability, and texture properties. Thus, it was selected in this study.

Table 3 shows DPPH radical scavenging values of C1, AC, G, BF, and D. DPPH radical scavenging was tested after storage under refrigeration for 0 days, 5 days, and 10 days. AC and GP showed significantly higher DPPH radical scavenging values at all time points (). This meant that ginseng powder and ascorbic acid showed similar antioxidant activities. As a result of the experiment, ginseng powder showing excellent results in DPPH radical scavenging ability was selected in this study.

3.2. Proximate Analysis

Table 4 shows results of proximate analysis of emulsion-type pork sausages with different addition levels of goat milk protein and ginseng powder. T2 showed significantly higher water content but significantly lower protein content (). T4 showed significantly lower water content but significantly higher protein content (). These results were similar to those of studies of Tables 1 and 2 showing a decrease in water content but an increase in protein content after the addition of protein. The fat content was significantly higher in C2 than C3, T2, T3, and T4 (). Ash content in T1 was significantly lower than other treatments ().

3.3. Quality Characteristics

Table 5 shows quality characteristics (pH, WHC, cooking loss, emulsion stability, and color) of emulsion-type pork sausages with different addition levels of goat milk protein and ginseng powder.

T1 and T2 showed significantly () lower pH values at 0 day than C2, C3, T3, and T4. At 7 days, C3 showed significantly () higher pH value than C2, T1, and T3. At 14 days, C3 and T4 showed significantly () higher pH values than T2 and T3. At 21 days, T3 and T4 showed significantly higher pH values ().

There was no significant difference in WHC between control and experimental groups. Cooking loss values were significantly higher in C3 and T1 (). There was no significantly difference in WHC between C2 and experimental groups.

Regarding water exudation, C2 showed significantly higher values than T2, T3, and T4 (). For fat exudation, T1 showed significantly () higher values, whereas others showed no significant difference. For total exudation, C2 showed significantly () higher values than C3, T2, T3, and T4.

Regarding color values, C2 and T2 showed significantly () higher values than C3, T1, and T3. C2 and C3 showed significantly () higher values than experimental groups. Experimental groups with natural additives showed significantly () higher values than control groups.

3.4. Texture Profile Analysis

Table 6 shows textural properties of emulsion-type pork sausages with different addition levels of goat milk protein and ginseng powder.

C3 and T4 showed significantly () higher hardness values. Cohesiveness and chewiness showed no significant difference between control groups and experimental groups. For springiness, T3 showed significantly () higher value than C2, whereas T1, T2, T4, and control groups showed no significant difference.

3.5. Storage Characteristics

Storage stabilities of emulsion-type sausages added with goat milk protein and ginseng powder were tested after refrigeration for 0 day, 7 days, 14 days, and 21 days. Figure 1 shows storage characteristics (DPPH radical scavenging, TBARS, VBN, and TMC) of emulsion-type pork sausages with different addition levels of goat milk protein and ginseng powder.

(a)

(b)

(c)

(d)

Regarding DPPH radical scavenging, at 0 day, experimental groups showed significantly () higher values than C3. At 7 days, experimental groups showed significantly () higher values. At 14 days, T3 showed significantly () higher value than T2, whereas experimental groups and control groups showed no significantly difference. At 21 days, T3 showed significantly () higher value than C2. However, there were no significantly differences among T2, T3, and T4.

There was no significant difference in TBARS value at 0 day. Experimental groups and control groups showed no significant difference at 7 days. At 14 days, C2 showed significantly () higher value than T3 and T4. At 21 days, T2 showed significantly () higher value than C3, T1, and T3.

For VBN, T3 showed significantly lower value than T4 (), whereas experimental groups and control groups showed no significant difference. There was no significant difference between 7 and 14 days. At 21 days, T1 showed a significantly higher value (). Experimental groups (except T1) and C2 showed no significantly difference.

For TMC, there was no significant difference between 0 and 7 days. At 14 days, T3 showed a significantly () higher value than C3, T1, and T2. At 21 days, C3 showed significantly () higher value than other treatments.

3.6. Sensory Properties

The all emulsion-type pork sausages could be consumed as food. Table 7 shows sensory properties of emulsion-type pork sausages with different addition levels of goat milk protein and ginseng powder. There were no significantly differences in color, chewiness, tenderness, juiciness, flavor, or total acceptability among groups.

4. Discussion

4.1. Proximate Analysis

After goat milk protein was added, protein contents of emulsion-type pork sausages were increased. This was similar to a study by Abdolghafour and Saghir [29], in which protein contents of sausages were increased with the addition of whey protein concentrate to buffalo meat emulsion sausages. Goat milk has a higher ash content than cow milk [30]. Serdaroğlu [31] has shown that when the amount of whey powder added to meatballs is increased, the ash content is increased. The result of increasing ash content of sausages as ginseng content increases might be influenced by ash content (4%) in ginseng [16]. In addition, the reduction in fat content due to the addition of goat milk protein and ginseng powder can suit most consumers who prefer leaner meat [32].

4.2. Quality Characteristics

The basic and most important parameter that determines meat quality is pH. The higher the pH value of meat, the higher the WHC and emulsion stability [33]. The pH of goat milk is about 6.59 [34]. The pH value increased as goat milk protein content increased. Therefore, goat milk protein can affect pH values of sausages. A previous study has also shown that the pH of turkey breast is increased with addition of whey protein [14]. Although characteristics of meat with a high pH are desirable, high moisture and water activity can lead to premature spoilage due to high microbial growth [33]. Nychas et al. [35] have reported that ammonia, amines, and other basic substances produced by bacterial action of meat and protein deamination during storage could alkalize sausages. Likewise, in this study, all treatment groups showed a tendency to increase in pH value during the storage period. The pH, which has a great influence on the quality of the final meat product, differs depending on the mixing ratio of the raw meat and additives. It plays an important role in the quality and storability of meat products such as WHC, color, texture, softness, and binding power [36].

There was no significant difference in WHC according to the level of natural binding agent and antioxidant added. WHC is an index that measures the ability of sausages to add water or bind water without external influence [37]. WHC is an important factor in determining the flavor, texture, color, and juiciness of meat products during physical and chemical processing [38]. Sammel and Claus [39] have reported that whey protein is a surface-active globular protein that can improve gelation, emulsification, and WHC. It can potentially help stabilize fat globules in food ingredients. Goat milk protein, which has similar properties to whey protein, also showed the same trend. Regarding cooking loss, experimental groups added with goat milk protein and ginseng powder were not significantly different from C2 added with synthetic additives. However, they showed significantly lower cooking loss than C3 without additives. Ha et al. [40] have reported that cooking loss of chicken breast meat is significantly decreased with whey protein injections of 3% and higher. El-Magoli et al. [22] have also reported that the addition of whey protein concentrate (WPC) can improve fat, water retention, and cooking loss of ground beef patties.

If the content of goat milk protein is increased, a significantly difference can be expected from the control with synthetic additives. According to the experiment by Ensor et al. [41], beef sausages added with whey powder show improved water retention, emulsion stability, and heat loss, similar to results of this experiment. The color of meat product is related to lipid oxidation. Yetim et al. [42] have reported that when liquid whey is increased in the formulation, separated water and fat are generally decreased, thus increasing the stability.

As consumers tend to perceive bright red meat as a sign of freshness, the color of meat products should be stabilized [43]. The values of experimental groups were higher than those of C3 or not significantly different, and values of experimental groups were lower than those of C3. It has been reported that value is increased whereas value is decreased when whey protein and ginseng powder are added to pork patties and sausages [44, 45]. Increasing value of experimental groups might be because ginseng powder displayed a distinctive yellow color [45].

4.3. Texture Profile Analysis

Lee et al. [46] have reported that the addition of ginseng powder to press ham can lead to a significant difference in tissue characteristics, although there is no clear trend. Andres et al. [47] have reported that increasing whey protein concentrates can decrease average hardness and chewiness values and increase cohesiveness of sausages. Considering that 0.64% and 1.94% of whey protein concentrates were added in the above study, it is expected that similar results will be obtained if the content of goat milk protein is further increased. Whey protein is commonly used as a texture-enhancing additive. It has been reported that the addition of whey protein can reduce hardness and chewiness but increase the cohesion of sausages [47–49]. Goat milk protein is also expected to have a similar effect.

4.4. Storage Characteristics

The DPPH free radical is a long-lived organic nitrogen radical with a deep purple color. When a DPPH solution is mixed with an antioxidant, its color turns from purple to yellow of the corresponding hydrazine. The reducing ability of antioxidants toward DPPH can be evaluated by monitoring the decrease of its absorbance at 515–528 nm. This measurement method is widely used because it can measure simple antioxidant activity for preventing human diseases and aging [50]. Kim et al. [34] have shown a correlation between DPPH radical scavenging ability and flavonoid content. With increasing flavonoid content, the value of the DPPH radical scavenging ability is also increased. Likewise, in this study, flavonoids contained in ginseng might have a positive effect on DPPH radical scavenging ability. In Table 3, the DPPH radical scavenging ability of the emulsion containing 1% ginseng powder was significantly () higher. In Figure 1, compared with DPPH radical scavenging activity values of experimental groups added with 0.1% and 0.3% of natural antioxidants, considering that the content of ginseng powder added to the emulsion was 1% in Table 3, the DPPH radical scavenging ability was significantly increased after heat treatment. The increase of oxidative stability might be due to the antioxidant effect of phenolic compounds present in wood smoke [51].

Based on TBARS results at 14 and 21 days, it was found that TBARS values decreased as goat milk protein content increased. Based on VBN results at 21 days, it was judged that the VBN values decreased as goat milk protein content increased. Except for T1 at 21 days, all experimental groups at all days were not significantly different from C2. These results indicate that goat milk protein and ginseng powder can replace sodium triphosphate and ascorbic acid in terms in VBN. The study result of Yang [44] showed that TBARS and VBN values of pork patties added with 2% whey protein were significantly increased compared to control without addition. It is thought that containing 0.2 or 0.4% goat milk protein does not cause lipid or protein oxidation compared to adding 2%.

Lim et al. [52] have reported that ginseng fraction extracts (hexane, chloroform, and ethyl acetate) have growth inhibitory activity on some pathogenic microorganisms and excellent bacteriostatic activity against Pseudomonas aeruginosa among food poisoning microorganisms. Kwak et al. [53] have reported that 0.5% or more of saponin isolated from red ginseng extract shows excellent bacteriostatic activity against Staphylococcus aureus. According to a study by Kim et al. [54], when red ginseng extract was added to sausages, the total number of bacteria was significantly lower on 21 days than the control without the addition. This showed a similar trend in that the TMC significantly decreased as the amount of ginseng powder added increased, such as TMC value of T4 was lower than T3 at 14 days, and TMC value of T2 was lower than T1 at 21 days.

4.5. Sensory Properties

Regarding sensory properties, there were no significant differences between experimental groups and control groups added with synthetic additives. Since the addition of goat milk protein and ginseng powder did not significantly affect sensory properties, it is judged that the mixing ratio of all experimental groups is applicable to processed meat products. In the study of Park and Hwang [55], there was no significant difference between control and pork sausage added 1% ginseng extract. The juiciness and tenderness levels were significantly higher when 2% ginseng extract was added.

5. Conclusion

In conclusion, adding 0.4% of goat milk protein powder as a natural binding agent and 0.1% of ginseng powder as a natural antioxidant to emulsion-type pork sausages to replace existing synthetic additives has a positive effect on the quality and storage characteristics of sausages. The development of emulsion pork sausages with 0.4% goat milk protein and 0.1% ginseng powder will satisfy consumer needs by replacing artificial additives by containing environmentally friendly additives that are acceptable and of high value.

Data Availability

The data that support the findings of this study are available from the corresponding author upon request.

Conflicts of Interest

The authors declare that there is no conflicts of interest regarding the publication of this paper.

Acknowledgments

This research was supported by “Regional Innovation Strategy (RIS)” through the National Research Foundation of Korea(NRF) funded by the Ministry of Education(MOE) (2021RIS-001). This work was supported by a grant (715003-07) from the Research Center for Production Management and Technical Development for High Quality Livestock Products through Agriculture, Food and Rural Affairs Convergence Technologies Program for Educating Creative Global Leader, Ministry of Agriculture, Food and Rural Affairs.

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