Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502279 | Meat Science | 2018 | 22 Pages |
Abstract
This study investigated the effects of different curing agents on the physicochemical properties, microbiological properties and sensory evaluation of sausages formulated with and without nitrite over 4â¯weeks of cold storage. Seven batches were prepared: control, sodium nitrite 0.01%; celery powder 0.8% (T1); fruit extract powder 0.6% (T2); purple sweet potato powder 0.45% (T3); fruit and vegetable extract powders 0.5% (T4); gardenia red 0.04% (T5); paprika and blueberry powder 0.07% (T6). T1 produced significantly lighter, redder and yellower sausages compared to control and had a higher color intensity (C*) and hue (h). The residual nitrite ion concentration was the highest in the control and declined most rapidly in control, T1, and T2 during storage. The pH, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) content, and total microbe counts were the same for T1 and the control. T1 received comparable sensory attributes as the control. These results suggest that celery powder effectively protects sausages from quality deterioration during storage.
Keywords
Related Topics
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Food Science
Authors
Sang-Keun Jin, Jung Seok Choi, Han-Sul Yang, Tae-Seon Park, Dong-Gyun Yim,