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RESEARCH PRODUCT

Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives

subject

description

In this study, novel non-meat sausage formulations (egg white, carrageenan, and modified cornstarch) was developed and evaluated for their sensory quality. Based on a full factorial design, optimal levels of ingredients and the effect of the addition of natural coloring agents such as lycopene, paprika oleoresin, and red yeast rice powder were investigated. The formulations were assessed based on models consisting of sensory attributes including cutting ability, flavor, texture, odor, and overall acceptability. According to results of overall acceptability, the optimal levels of carrageenan, modified corn starch, and egg white for the formulation found to be 0.5, 3, and 3% (w/w), respectively. The non-meat sausages containing 3, 0.1, and 0.3 g/kg of paprika oleoresin, red yeast rice, and lycopene, respectively, provided superior sensory acceptance. The developed non-meat sausages contained higher amounts of essential amino acids and lower contents of saturated fats when compared to conventional 40% meat sausages.