Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage

- The effect of Jerusalem artichoke powder (JAP) on emulsion type sausages was studied.
- JAP enhanced the oxidative-stability of the sausages.
- JAP improved the texture of the sausages.
- JAP had good functional properties and was thermally stable.
- Formulated sausages with JAP had a non-detectable microbial count.

Physicochemical and functional properties of two types of Jerusalem artichoke powder (JAP), freeze-dried powder (FDP) and oven-dried powder (ODP), and their potential application in emulsion-type sausages were evaluated in this study. The total phenolic content of FDP was higher than that of ODP. Again, FDP exhibited higher water-holding capacity, emulsion activity, emulsion stability, oil-binding capacity and gel-forming capacity values compared to ODP. TG/DSC analysis of FDP and ODP showed both of them were thermally stable at 150 °C. As a substitute of corn starch, the addition of FDP or ODP could reduce cooking loss and expressible water, increased the moisture content, oxidative stability and enhanced the anti-microbial properties of the emulsion-type sausage. The addition of FDP (9%) and ODP (9%) to the emulsion-type sausage was promising comparable to additions of 3% and 6%. This could be attributed to the inulin contents in the JAP. Scanning electron microscopy also showed that the addition of FDP or ODP in sausage formation led to a difference in the sausages. This study indicated that JAP (FDP and ODP) improved the processing properties of the emulsion-type sausage.