• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.619-627
• /
• 2021

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.

• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.742-755
• /
• 2019

Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao bean husk powder (0.25%, 0.5%, 0.75%, 1%, and 2%). The moisture content in cooked sausages increased as the level of cacao bean husk power increased, whereas the protein content decreased (p<0.05). With respect to color, as the level of cacao bean husk power increased, there was a decrease in lightness and yellowness, but there was a considerable increase in redness (p<0.05). Cacao bean husk powder exhibited a positive effect on emulsion stability and apparent viscosity. In the sensory evaluation, increased level of cacao bean husk increased flavor acceptability; the 0.75% and 1% treatment groups showed significantly high overall acceptability (p<0.05). The thiobarbituric acid reactive species content of cooked sausages indicated that with the addition of cacao bean husk powder significantly inhibited lipid oxidation in the sausages during refrigerated storage (p<0.05). Overall, the findings of the present study suggest that adding 0.75% and 1% cacao bean husk powder as a natural ingredient in sausages can help develop meat products with excellent qualities.