Physicochemical Properties and Shelf-Life of Regular-fat Sausages with various Levels of Grape Tomato Powder Prepared by Different Drying Methods
Received: Apr 14, 2020 ; Revised: May 22, 2020 ; Accepted: Jun 22, 2020
Published Online: Jun 26, 2020
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.