Abstract
This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.
Highlights
Consumers demand for healthier meat products with better nutritional information have prompted the reformulation of traditional meat products [1,2], including burgers [3,4], meat nuggets [5], and sausages [6,7]
Higher pH values were observed in carrot paste (CP) enriched frankfurters on the first day of production and throughout storage pH decline was observed during storage (Figure 1)
The current study showed the successful utilization of carrot paste (CP) in the formulation of frankfurter-type sausages up to 10% without adverse effects on the physicochemical parameters
Summary
Consumers demand for healthier meat products with better nutritional information have prompted the reformulation of traditional meat products [1,2], including burgers [3,4], meat nuggets [5], and sausages [6,7]. The frankfurter-type sausage, on the other hand, has a high-fat content of about 20% to 30% in its composition [2], making it susceptible to lipid oxidation [21], resulting in deterioration [22], rancidity [23], discoloration [24], reduced shelf life, and the production of toxic compounds [25]. This has demanded the introduction of antioxidants during the production process to avoid the negative consequences of lipid oxidation
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