GARLIC IN CHINESE SAUSAGE¹

Abstract

ABSTRACT Boneless pork shoulders were formulated with flavor adjuncts for the production of a semidry sausage. Nitrite was added as 75 or 150 ppm of the formulation and 5% fresh garlic, 1.2% garlic powder, or 0.006% garlic essential oil was incorporated. The samples with 150 ppm added nitrite were only slightly higher in pH than those with 75 ppm added nitrite, and this value decreased with storage time. TBA and TPC numbers indicated that the sausage samples did not spoil during storage. Garlic addition did not produce lower thiobarbituric acid (TBA) total plate count (TPC, or aerobic plate count, APC) numbers. Fresh garlic had a stronger flavor than garlic powder and garlic essential oil in the quantities used. Addition of 150 ppm nitrite resulted in a brighter color, and better antimicrobial ability than 75 ppm nitrite. Sensory evaluation revealed little differences between samples with 75 ppm and 150 ppm added nitrite.