Effect of tomato powder on quality of Chinese sausage

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Published: May 15, 2020
Keywords:
Natural colouring agent Tomato powder Chinese sausage

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Saksomboon, K.
Department of Food Science and Technology, Thammasat University, Patumthani, Thailand
Meemookich, S.
Department of Food Science and Technology, Thammasat University, Patumthani, Thailand
Kaewsaad, T.
Department of Food Science and Technology, Thammasat University, Patumthani, Thailand
Limroongreungrat, K.
Department of Food Science and Technology, Thammasat University, Patumthani, Thailand
Theprugsa, P.
Department of Food Science and Technology, Thammasat University, Patumthani, Thailand

Abstract

Tomato powder is a major source of lycopene, a red coloured pigment with an antioxidant property. It is used for a natural coloring agent in reduced nitrite Chinese sausage. Nevertheless, the levels of tomato powder (0-1.4% w/w) affected the product quality in terms of colour, aw, pH, texture and sensory attributes. Sensory results showed that appearance, taste, texture and overall liking scores of Chinese sausage with 0.2% tomato powder and control treatment were not significantly different (p>0.05). However, residual nitrite of the Chinese sausage with 0.2% tomato powder was less than the control. Product shelf-life was affected by packaging systems (vacuum and non-vacuum packaging) and storage temperatures [ambient (30-32°C) and chilling (4°C) temperature].   The best storage condition of the Chinese sausage with 0.2% tomato powder was performed by vacuum packaging and storage at 4°C that could preserve the Chinese sausage for 12 days.

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How to Cite
Saksomboon, K., Meemookich, S., Kaewsaad, T., Limroongreungrat, K., & Theprugsa, P. (2020). Effect of tomato powder on quality of Chinese sausage. International Journal of Agricultural Technology, 16(3), 711–720. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/7018
Issue
Vol. 16 No. 3 (2020): May
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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