Onion (Allium cepa) suppresses the Lipid Oxidation and Improves the Sensory Quality of Cooked Pork Sausages
B. C. Jayawardana W. V. A. H. Chathurika J. K. Vidanarachchi S. D. P. M. P. Chandika R. Liyanage
Vol 9(3), 41-48
Present study was conducted to evaluate the antioxidant and sensory properties of uncured pork sausages incorporated with onion (Allium cepa) at different concentrations and compared with synthetic antioxidant (butylated hydroxytoluene / BHT) at 0.01% throughout the 5 days of storage at 4 ⁰C. The Onion Powder (OP) at 0.25% exhibited the highest total phenolic content (P< 0.05) and reduced the thiobarbituric acid reactive substances (TBARS) values in cooked pork sausages. Colour (CIE lab L*, a* and b*) values of OP, BHT and control samples did not significantly change throughout the storage for 5 days at 4 °C. Whereas taste, texture and overall acceptance increased in OP incorporated sausages compared to control and BHT incorporated pork sausages. In conclusion, the results suggest that use of onion powder could improve shelf stability of the cooked sausage.
Keywords : Antioxidant Lipid Oxidation Onion Extracts Pork Sausages TBARS Values Uncured
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