Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage

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.