| Affiliation: | 1. Department of Animal Science, Chonnam National University Gwangju, Gwangju, 61186 South Korea
Contribution: Conceptualization (supporting), Data curation (equal), Formal analysis (equal), Funding acquisition (supporting), ?Investigation (equal), Methodology (equal), Project administration (supporting), Resources (supporting), Software (equal), Supervision (supporting), Validation (supporting), Visualization (equal), Writing - original draft (lead), Writing - review & editing (supporting);2. Department of Animal Science, Chonnam National University Gwangju, Gwangju, 61186 South Korea |
| Abstract: | The effects on physicochemical properties and shelf-life of regular-fat model sausages (RFMSs) added with oven-dried or freeze-dried lotus rhizome root powder (LRRP, ≤150 µm) at two different concentrations (0.5% or 1%) were investigated in this study. RFMSs added with LRRP showed decreased lightness (L*), reduced microbial counts, and thiobarbituric acid-reactive substances (TBARS), but increased redness (a*), yellowness (b*), hardness, and cohesiveness. The changes in L*, a*, and b* of RFMSs treated with 1% oven-dried LRRP were the largest. Furthermore, addition of 1% oven-dried LRRP to the RFMSs minimised the TBARS value and the microbial count. RFMSs treated with LRRP had a denser and more compact microstructure than RFMSs without LRRP based on low-vacuum scanning electron microscopy analysis. Therefore, LRRP improved the shelf-life of RFMSs, especially 1% oven-dried LRRP inhibited the maximum lipid oxidation and microbial growth. |
