摘要：The study was conducted to optimize the water activity hurdle during the process of development of shelf stable pork sausages using hurdle technology. The humectants used were Skim Milk Powder (SMP) and Textured Soy Protein (TSP). Different parameters evaluated were pH, emulsion stability, cooking yield, moisture, protein and fat contents, water activity, shear force, lovibond tintometer colour scores, texture profiles and sensory attributes. Incorporation of TSP significantly improved the colour and texture profiles of pork sausages, however, above 3% level it adversely affected different sensory attributes especially flavour. Texture profile analysis and sensory evaluation indicated that SMP at 2% level had no adverse effect on the texture of pork sausages. Also, addition of 3% TSP and 2% SMP together had no significant (p>0.05) advantages in improving most of the processing and quality characteristics of pork sausages over 3% TSP addition alone. In both the above treatments the water activity of pork sausages decreased to 0.93 from 0.95.
