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Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage
Author(s)
Date Issued
January 1, 2015
Type
Article
Abstract
Effect of Ya-nang leaves (Tiliacora triandra) powder (YLP) (0.5-2.0%) on qualities and lipid oxidation of tilapia emulsion sausages during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with YLP (p<0.05) at day 0 of storage. YLP treated samples (1.0-2.0%) revealed lower L* value but higher b* and ΔE* values, compared to the control samples (p<0.05). With the addition of YLP, peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively, compared to control sample (p<0.05), especially when the YLP at high contents were used. Addition of YLP were also effective in retarding the formation of fishy odor in the samples, compared to control sample (p<0.05). Samples treated with YLP had higher hardness and springiness, compared with control sample during storage (p<0.05). YLP had no detrimental effect on the sensory attributes of sausages. This study pointed out that YLP can be utilized in sausages to enhance quality.
Citation
International Food Research Journal, 22(4), 1474-1482, 2015