Kim IS, Jin SK, Mandal PK, Kang SN. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.
Journal of Food Science and Technology 2010;
48:591-7. [PMID:
23572792 DOI:
10.1007/s13197-010-0182-2]
[Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2010] [Accepted: 08/16/2010] [Indexed: 11/27/2022]
Abstract
Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.
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