Effect of Perilla Seed Pressed-Cake Powder on Physicochemical Properties and Oxidative Stability of Pork Emulsion Sausage (Moo Yor) During Storage

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Chodsana Sriket
Saroat Rawdkuen
Thanitnan Boonsrichana

Abstract

Effects of perilla seed pressed-cake-powder (PPP) at various contents (0-2.0%) on physicochemical properties and oxidative stability of pork emulsion sausage (Moo Yor) during storage at 4º C for 21 days were studied. Control sample had lower fiber content (P<0.05), compared with PPP added samples. However,
microstructure study revealed that PPP addition had no effect on Moo Yor structure. PPP was shown to retard lipid oxidation of Moo Yor samples during extended storage of 21 days as evidenced by the lower peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS), in comparison with the control. PPP addition showed no effect on color (L*, a* and b* values) of Moo Yor samples at day 0 of storage. However, the decrease in L* value and increase in b* value (P<0.05) were more pronounced in control sample, compared with PPP added samples during storage. PPP addition had no effect on fatty acid content at day 0 but lower unsaturated fatty acid (UFA) content of control sample, compared with PPP added samples during storage for 21 days was found. There was no difference in texture profile analysis (TPA) among all samples at 0 day of storage. Sensory evaluation revealed that PPP addition also had no detrimental effect on Moo Yor samples. Microbial content in all samples was not exceeded the limit during the storage for 21 days. Therefore, PPP
addition could be used as a means to maintain the quality of Moo Yor during storage at 4 ºC for 21 days

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How to Cite
Sriket, C., Rawdkuen, S., & Boonsrichana, T. (2021). Effect of Perilla Seed Pressed-Cake Powder on Physicochemical Properties and Oxidative Stability of Pork Emulsion Sausage (Moo Yor) During Storage. Prawarun Agricultural Journal, 14(2), 270-284. https://doi.org/10.14456/paj.2017.16
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Research Articles