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KMID : 1134820210500050506
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 5 p.506 ~ p.514
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Effect of Cherry Tomato Paste for Nitrite Replacement on Emulsion-Type Pork Sausage
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Hong Jong-Hwan
Lee Sol-Hee
Kim Hack-Youn
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Abstract
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This study analyzed the effect of cherry tomato paste for nitrite replacement on emulsion-type pork sausage (C+: NPS 1.2%, C-: salt 1.2%, CT-1: salt 1.2% and cherry tomato paste 1%, CT-3: salt 1.2% and cherry tomato paste 3%, CT-5: salt 1.2% and cherry tomato paste 5%). The moisture content of CT-3 was significantly higher than C- (P<0.05). The pH of the controls and CT-1 were not significantly different but CT-3 and CT-5 showed a decreasing tendency of pH levels with increasing levels of cherry tomato paste (P<0.05). The lightness and hue angle of treatments show a decreasing tendency with increasing levels of cherry tomato paste (P<0.05). The redness, yellowness, and chroma of treatments show an increasing tendency with increasing cherry tomato paste content (P<0.05). The cooking yield of CT-1 and CT-3 was significantly higher than that of C- (P<0.05). The apparent viscosity of CT-3 was higher than that of other treatments and control. The DPPH radical scavenging activity and FRAP of treatments were significantly increased with increasing cherry tomato paste content (P<0.05). The residuale NO2- content of samples treated with cherry tomato paste was 1.90∼1.92 ppm and these were significantly lower than that of C+ (P<0.05). The sensory evaluation of CT-3 was significantly higher than C+ in terms of color, flavor, juiciness, off-flavor, and overall acceptability (P<0.05). These results show that the addition of cherry tomato paste improves quality characteristics, antioxidant activity, and sensory evaluation. In this study, we conclude that the addition level of 3% cherry tomato paste is the most appropriate.
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KEYWORD
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cherry tomato paste, emulsion-type sausage, nitrite replacement, quality properties
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