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KMID : 1134820150440060896
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 6 p.896 ~ p.903
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Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
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Lee Nam-Rye
Kim Chung-Sick
Yu Gun-Sung
Park Man-Chun
Jung Wan-Ou
Jung Un-Kwon
Cho Yun-Jeong
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.
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KEYWORD
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purple sweet potato powder, purple sweet potato pigment, chemical properties, textural properties, sensory properties
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