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Effect of Sweet Basil (Ocimum basilicum L.) Leaves Powder on Qualities of Pork Emulsion Sausage (Moo Yor) |
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| รหัสดีโอไอ | |
| Creator | Pornpimol Sriket |
| Title | Effect of Sweet Basil (Ocimum basilicum L.) Leaves Powder on Qualities of Pork Emulsion Sausage (Moo Yor) |
| Contributor | Theeraphol Senphan |
| Publisher | Ubon Ratchathani Rajabhat University |
| Publication Year | 2561 |
| Journal Title | วารสารวิชาการและวิจัย มทร.พระนคร สาขาวิทยาศาสตร์และเทคโนโลยี |
| Journal Vol. | 12 |
| Journal No. | 1 |
| Page no. | 77-91 |
| Keyword | Sweet Basil Leaves, Sausage, Pork, Oxidative Stability |
| ISSN | 1906-0432 |
| 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 lower 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. |
