Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Abstract Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The p...
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Gespeichert in:

Autor*in:	Kim, Il-Suk [verfasserIn] Jin, Sang-Keun Mandal, Prabhat Kumar Kang, Suk-Nam

Format:	Artikel
Sprache:	Englisch

Erschienen:	2010

Schlagwörter:	Pork sausages Tomato powder Refrigerated storage Colour Quality

Anmerkung:	© Association of Food Scientists & Technologists (India) 2010

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Springer-Verlag, 1964, 48(2010), 5 vom: 23. Dez., Seite 591-597
Übergeordnetes Werk:	volume:48 ; year:2010 ; number:5 ; day:23 ; month:12 ; pages:591-597

Links:	Volltext

DOI / URN:	10.1007/s13197-010-0182-2

Katalog-ID:	OLC202840146X

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520			\|a Abstract Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.
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allfields_unstemmed	10.1007/s13197-010-0182-2 doi (DE-627)OLC202840146X (DE-He213)s13197-010-0182-2-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Kim, Il-Suk verfasserin aut Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage 2010 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2010 Abstract Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder. Pork sausages Tomato powder Refrigerated storage Colour Quality Jin, Sang-Keun aut Mandal, Prabhat Kumar aut Kang, Suk-Nam aut Enthalten in Journal of food science and technology Springer-Verlag, 1964 48(2010), 5 vom: 23. Dez., Seite 591-597 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:48 year:2010 number:5 day:23 month:12 pages:591-597 https://doi.org/10.1007/s13197-010-0182-2 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_252 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 48 2010 5 23 12 591-597
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title_sort	quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage
title_auth	Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage
abstract	Abstract Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder. © Association of Food Scientists & Technologists (India) 2010
abstractGer	Abstract Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder. © Association of Food Scientists & Technologists (India) 2010
abstract_unstemmed	Abstract Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p < 0.05). The pH values of T2 and T3 were significantly (p < 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p < 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p < 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p < 0.05) higher. The scores of overall acceptability in tested groups were significantly (p < 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder. © Association of Food Scientists & Technologists (India) 2010
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container_issue	5
title_short	Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage
url	https://doi.org/10.1007/s13197-010-0182-2
remote_bool	false
author2	Jin, Sang-Keun Mandal, Prabhat Kumar Kang, Suk-Nam
author2Str	Jin, Sang-Keun Mandal, Prabhat Kumar Kang, Suk-Nam
ppnlink	129607991
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hochschulschrift_bool	false
doi_str	10.1007/s13197-010-0182-2
up_date	2024-07-03T18:35:18.373Z
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