Abstract
This study was carried out to investigate the effects of addition of mugwort powder (0.7%, 1%, 2%) on the quality characteristics of emulsion-type sausages. The pH, color, TBARS, textural properties, minerals content and sensory evaluation were evaluated. The pH values of sausage containing mugwort powder were significantly lower as compared to control during 20 days of storage, but there were higher than those of control at 40 days of storage. The L* and a* values of sausage containing mugwort powder were significantly lower as compared to control, but the b* values were significantly higher in the sausage containing mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of control at 20 and 45 days of storage. The hardness values of sausage containing mugwort powder were significantly lower than those of control. The Na content of sausage containing mugwort powder were significantly lower as compared to control, but Mg, Ca, Mn and Fe contents were significantly higher in the sausage containing 2% mugwort powder. Sensory panels evaluated that sausage containing mugwort powder had the higher preference scores in mugwort flavor.
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