Onion (Allium cepa) suppresses the Lipid Oxidation and Improves the Sensory Quality of Cooked Pork Sausages

Authors

  • B. C. Jayawardana Department of Animal Science, Faculty of Agriculture, University of Peradeniya, SRI LANKA
  • W. V. A. H. Chathurika Department of Animal Science, Faculty of Agriculture, University of Peradeniya, SRI LANKA
  • J. K. Vidanarachchi Department of Animal Science, Faculty of Agriculture, University of Peradeniya, SRI LANKA
  • S. D. P. M. P. Chandika Department of Animal Science, Faculty of Agriculture, University of Peradeniya, SRI LANKA
  • R. Liyanage National Institute of Fundamental Studies, Hanthana Road, Kandy, SRI LANKA

DOI:

https://doi.org/10.5455/ijlr.20180629120326

Keywords:

Antioxidant, Lipid Oxidation, Onion Extracts, Pork Sausages, TBARS Values, Uncured

Abstract

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 C. 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.

Downloads

Published

31-03-2019

How to Cite

Jayawardana, B. C., Chathurika, W. V. A. H., Vidanarachchi, J. K., Chandika, S. D. P. M. P., & Liyanage, R. (2019). Onion (Allium cepa) suppresses the Lipid Oxidation and Improves the Sensory Quality of Cooked Pork Sausages. International Journal of Livestock Research, 9(3), 41–48. https://doi.org/10.5455/ijlr.20180629120326

Similar Articles

1 2 3 4 5 6 7 8 > >> 

You may also start an advanced similarity search for this article.