Effect of Spices as an Antioxidant in Goat Chinese Sausage
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Abstract
Currently, goat farming is widely popular in southern Thailand; however, goat meat is typically consumed as cooked dishes rather than being processed into value-added products. This research focuses on developing goat chinese sausages and studying the effects of spices as antioxidants for fat oxidation during storage. Three types of spices were investigated: cinnamon (Cinnamomum verum), cumin (Ocimum gratissimum L.), and star anise (Illicium verum). The study revealed that goat chinese sausages with 50% fat content received the highest overall sensory acceptance scores (P<0.05). Regarding the spices’ effects on fat oxidation, cinnamon exhibited the lowest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) on the 8th day of storage (P>0.05). The results further showed that adding 0.1% cinnamon to goat meat sausages minimized PV and TBARS values during storage (P>0.05). Microbiological analysis indicated that vacuum-packed goat chinese sausages stored at 4°C for 90 days exceeded the standard limits for total microbial count, yeast, and mold after 60 days of storage, regardless of the cinnamon concentration. Additionally, sensory evaluation on the 45th day of storage demonstrated that goat chinese sausages with 0.1% cinnamon concentration achieved the highest overall acceptance score of 6.95 (P<0.05), indicating that consumers still accepted the product stored for up to 45 days.
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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