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Abstract
Pork sausage batter without antioxidants (control), added 0.02% BHA/BHT, added 1% radix puerariae (RP), added 2% RP, and added 4% RP were cooked and stored for 28 days at 4 °C. Pork sausage added with BHA/BHT and RP had higher moisture content and lower fat content than the control. The added RP and BHA/BHT pork sausages had lower pH values than the control after 14 d. Results showed that lightness decreased upon the addition of RP. Cooking loss was lower for the added RP samples compared to the control at 14 d. Thiobarbituric acid-reactive substance (TBARS) values decreased in the added RP sausage compared to the control. Especially, 1% RP was more effective in delaying lipid oxidation compared to the other added RP treatments. Our results suggest that precooked pork sausage with RP can enhance eating quality, as sensory panels found that sausage added with RP had better color and texture.
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