Effects of addition of Fang (Caesalpinia sappan L.) extract powder on qualities and storage stability of reduced-nitrite Vienna sausage
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This study investigated the influence of Fang extract powder on the quality attributes and storage stability of reduced-nitrite Vienna sausage. The 75 ppm nitrite or reduced-nitrite Vienna sausage samples with 0, 1, 2, 3 and 4% Fang extract powder were produced. The sample with 125 ppm nitrite (control) was also prepared for comparison. With increasing Fang extract powder, redness (a*) and yellowness (b*) of reduced-nitrite samples increased (P<0.05) while pH value and residual nitrite content decreased (P<0.05). All reduced-nitrite sausage samples containing Fang extract powder were redder and yellower than the control (P<0.05). All sensory liking scores of the reduced-nitrite sample with 3% Fang extract powder were not significantly different from the control (P<0.05). Storage stability study (4±1°C for 30 days) revealed that the TBA value of the 3% Fang extract powder reduced-nitrite sample and the control sample with 125 ppm nitrite increased with storage time while their residual nitrite decreased. The microbial counts of both samples throughout 30 days storage period were in the permission limits of the Thai industrial standard. Therefore, they were considered safe.
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