Article

Physicochemical Properties and Shelf-Life of Regular-fat Sausages with various Levels of Grape Tomato Powder Prepared by Different Drying Methods

Zhuang Zhuang Qiu1, Koo Chin1,*
Author Information & Copyright
1Chonnam national University, Gwangju 61186, Korea.
*Corresponding Author: Koo BoK Chin, Chonnam national University, Gwangju 61186, Korea, Republic of. Phone: +82-62-530-2121. E-mail: kbchin@chonnam.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 14, 2020 ; Revised: May 22, 2020 ; Accepted: Jun 22, 2020

Published Online: Jun 26, 2020

Abstract

This study was aimed to investigate the physicochemical properties, texture, and antioxidant and antimicrobial activities of regular-fat sausages mixed with 0.25 and 0.5% of oven-dried and freeze-dried grape tomato powder (GTP, 150-μm) during storage at 4℃. Regular-fat sausages were made by six treatments that included: control (CTL), REF (sausages with 0.1% ascorbic acid alone), F1GTPSs and F2GTPSs (sausages with 0.25 and 0.5% freeze-dried grape tomato powder), and O1GTPSs and O2GTPSs (sausages with 0.25 and 0.5% grape tomato powder oven-dried at 100 ℃). Sausages with added oven-dried grape tomato powders (OGTPs) showed decreased pH, lightness (L*), total plate count (TPC), and thiobarbituric acid-reactive substances (TBARS) compared to the sausages mixed with freeze-dried grape tomato powder (FGTPSs), but also had the highest redness (a*) and yellowness (b*) values among the treatments. With increasing levels of GTP, the hardness and chewiness of the sausages gradually decreased and these were decreased more in the FGTPS than in the OGTPSs. Compared to the FGTPSs, OGTPSs had higher antioxidant and antimicrobial activities, which extend the shelf-life of meat products. Application of OGTP to regular-fat sausages resulted in higher antioxidant and antimicrobial activities and extended the shelf-life.

Keywords: grape tomato powder; physicochemical and textural properties; antioxidant and antimicrobial activities; regular-fat sausages


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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