Abstract
SummaryThe 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.
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