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Evaluation of oxidative stability and some quality characteristics of chinese-style sausage as affected by the addition of roselle extract and different sweetenersl
Author(s)
Parinyapatthanaboot, T.
Date Issued
December 1, 2011
Type
Article
Abstract
The purpose of this study was to evaluate the oxidative stability and qualities during storage of Chinese-style sausages with addition of roselle extract and different sweeteners. The Chinese-style sausage with 0.3% (w/w) roselle extract and 16.6 % (w/w) sucrose or sugar alcohols (lactitol, moltitol and xylitol) were stored at room temperature (29±1 ?C) for four weeks in a vacuum plastic bag. The results showed that Chinese-style sausage with xylitol addition had lower moisture content and water activity (p<0.05). Chinese-style sausages with sugar alcohols addition exhibited the lower TBARS values (p<0.05) compared to those of sucrose added sausage or control (no roselle extract). According to color parameters of Chinese-style sausage, lactitol added sample was higher in lightness (CIE L*) and yellowness (CIE b*). However, no significant differentces (p=0.05) on chroma and browning index of all Chinese-style sausage samples were observed. Considering texture profile analysis (TPA), xylitol added sausage showed better values in hardness, adhesiveness, springiness and gumminess than those of lactitol or maltitol added samples. Adding roselle extract with xylitol in Chinese-style sausage not only improves quality and delays lipid oxidation, but also retains the similar texture qualities compared to the original Chinese-style sausages.
Citation
Thai Journal of Agricultural Science, 44(5), 331-340, 2011