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Quality Characteristics of Low-fat Emulsified Sausage Containing Tomatoes during Cold Storage  

Hoe, Soon-Ku (Sacheon Agricultural Development & Technology Center)
Park, Ki-Hoon (Department of Animal Resources Technology, Jinju National University)
Yang, Mi-Ra (Department of Animal Resources Technology, Jinju National University)
Jeong, Ki-Jong (Department of Animal Resources Technology, Jinju National University)
Kim, Dong-Hoon (Department of Animal Resources Technology, Jinju National University)
Choi, Jine-Shang (Department of Food Science and Technology, Jinju National University)
Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Publication Information
Food Science of Animal Resources / v.26, no.3, 2006 , pp. 297-305 More about this Journal
Abstract
This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.
Keywords
quality characteristics; low-fat emulsion type sausage; tomato;
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