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http://dx.doi.org/10.9721/KJFST.2021.53.5.619

Effect of cocoa bean husk powder on the shelf life of sausages during refrigerated storage  

Choi, JinHee (Department of Food and Nutrition, Sookmyung Women's University)
Kim, MyungHyun (Department of Food and Nutrition, Sookmyung Women's University)
Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.5, 2021 , pp. 619-627 More about this Journal
Abstract
Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS+ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.
Keywords
cocoa bean husk; sausages; refrigerated storage; antioxidant; shelf life;
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