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Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage
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 Title & Authors
Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage
Kim, Young-Jik; Choi, In-Hag;
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 Abstract
This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or -tocopherol during storage at for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of -tocopherol/kg of sausage), AT200 (200 IU of -tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of -tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or -tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or -tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.
 Keywords
emulsion-type sausage;garlic powder;-tocopherol;TBARS;residual nitrite;meat color;
 Language
English
 Cited by
1.
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E, Journal of Food Science and Technology, 2016  crossref(new windwow)
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