title: Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.
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.
authors.affiliation: Department of Animal Resources Technology, Jinju National University, Jinju, 660-758 South Korea.
authors.forename: Il-Suk
authors.initials: IS
authors.lastname: Kim
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.forename: Prabhat Kumar
authors.initials: PK
authors.lastname: Mandal
authors.forename: Suk-Nam
authors.initials: SN
authors.lastname: Kang
keywords: Colour; Pork sausages; Quality; Refrigerated storage; Tomato powder