A study on pork sausage incorporated with olive oil, dried apple pulp powder and pomegranate seed powder

Abstract

The purpose of this study is to evaluate the effect of olive oil, dried apple pulp powder and pomegranate seed power in traditional pork sausage in refrigeration storage. Pork sausage were prepared, namely, T1 (traditional pork sausage batter was manually mixed) and T2 (low fat pork sausage batter was manually mixed). Pork sausage is traditionally produced by minced pork meat and pork fat. Low fat pork sausage was prepared by using minced pork meat, olive oil, dried apple pulp powder and pomegranate seed powder. The products were compared on the basis of physicochemical and sensory qualities at different interval under refrigerated (4±1°C) conditions. Among the treatments, pH was recorded lower for T2 compared to T1 treatment with the advancement of the storage periods. The mean tyrosine value and thio-barbituric acid number of all the treatment showed increasing trend with the advancement of the storage period. The sensory evaluation revealed highest scores for colour and appearance, flavour, texture, and overall acceptability for T2 than T1 but juiciness score was more in T1. The manuscript has stated that adding of dried apple pulp powder and pomegranate seed powder improved all the attributes (physicochemical and sensory) and also ensured a longer shelf-life of the product.