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KMID : 1011620120280020195
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 2 p.195 ~ p.206
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Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder
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나유리:Na Yu-Ri
주나미:Joo Na-Mi
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Abstract
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The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.
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KEYWORD
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tomato powder, sausage, sensory evaluation, optimization, response surface methodology
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