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Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage

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This study was performed to evaluate the effect of pomegranate peels powder at concentrations of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a storage period at (4 ±2
C) for 12 days. Chemical compositions, physical, physicochemical and chemical characteristics, microbiological criteria, cooking quality and sensory characteristics of different prepared beef sausage samples were determined. The addition of different concentrations of pomegranate peels powder caused high storage stability and reduced values of TBA and TVN of
prepared beef sausage samples during refrigerated storage compared to control beef sausage samples. The microbiological criteria of prepared beef sausage samples with pomegranate peels powder were also improved. This could be due to the presence of phenolic compounds in pomegranate peels which could act as antioxidant and antimicrobial substances. Prepared beef sausage samples containing pomegranate peels powder recorded high cooking quality and sensory characteristics in comparison with control beef sausage samples.

KEYWORDS
Beef sausage;Cooking characteristics;Microbiological criteria;Pomegranate peels;TBA; TVN; Sensory characteristics

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Ketersediaan

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Informasi Detail

Judul Seri

Annals of Agricultural Science

No. Panggil

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Penerbit

: Elsevier., 2015

Deskripsi Fisik

Annals of Agricultural Science (2015) 60(2), 403–412

Bahasa

English

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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