Korean Journal for Food Science of Animal Resources · 2006 · 18 citations · 0 references
AgricultureAnimal SciencesFood ScienceFood AnalysisFood ChemistryMeat ScienceFood QualityMeat EmulsionsMeat QualityMeat Shelf LifeMeat TextureProteins In FoodsCrude Protein AssessmentCrude Protein LevelLipid StabilityLow-fat Emulsion SystemsMeat Protein QualityMeat Quality During StorageSausage FormulationStorage Effects On Meat Quality
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 for 30 days. The crude protein content of T2 was significantly lower (p) values of C were significantly higher (p. The WHC values of T1 and T2 were significantly higher (p 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 (p0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.