Effect of sweet basil ocimum basilicum l. leaves powder on qualities of pork emulsion sausage (Moo Yor)

Name: Pornpimol Sriket

Organization : Ubon Ratchathani Rajabhat University. Faculty of Agriculture

Email : theeraphol_s@mju.ac.th

Name: Theeraphol Senphan

Organization : Maejo University Sansai. Faculty of Engineering and Agro-Industry

keyword: Oxidative Stability

ThaSH: Sweet basil Leaves

ThaSH: Sausage Pork

Abstract: Effect of sweet basil (Ocimum basilicum L) leaves powder (SBP) (0.25-1.0%) on qualities and lipid oxidation of pork emulsion sausages (Moo Yor) during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with SBP (p<0.05) at day 0 of storage. Samples treated with SBP (0.25-1.0%) had lowr L* value but higher b* value, compared to the control samples (p<0.05). With the addition of SBP, peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively, compared to the control sample (p<0.05), especially when the SBP at high contents were used. Samples treated with SBP had higher hardness, compared with control sample during storage (p<0.05). SBP had no detrimental effect on the sensory attributes of sausages. Therefore, SBP can be utilized in sausages to enhance shelf life quality.

Rajamangala University of Technology Phra Nakhon. Office of Academic Resources and Information Technology

Address: BANGKOK

Email: arit@rmutp.ac.th

Created: 2018

Modified: 2563-01-04

Issued: 2563-01-04

บทความ/Article

application/pdf

BibliograpyCitation : RMUTP Research Journal, Vol. 12, No. 1, (Jan-Jun. 2018), p.77-91

tha

Thailand

©copyrights มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	IRD_62_26.pdf	245.11 KB	2	2021-02-17 21:29:28

ใช้เวลา

0.01623 วินาที