The quality of model sausages with addition of different dried powders of fruit and vegetables during cold storage

Abstract

There is an attempt of using of dried powders of black currant and black chokeberry fruits and dried carrot powder to better the properties of model comminuted sausages. Model stuffings were composed from pork meat and lard (80% vs.20%), water (30%), curing salt (2%). Black currant, black chokeberry and carrot were added at two different levels (3% and 7%). The quality assessment of pasteurized sausages included: chemical analyses (fat, protein, ash and water/total solids content), fat degradation level was measured by free acids and peroxides level and microbiological load; also the sensory score and texture profile of sausages was performed. The sausages were stored in the refrigerator for 14 days and the assessment of fat degradation level - free acids and peroxides level, sensory evaluation (except last day of storage), texture profile and microbiological load were checked. The sausages with black chokeberry additive were accepted by sensory panel so there exists possibility of additive use to commercial stuffings. The blackcurrant additive can be used in sausages formulation, but in less amounts than 3% addition dose. Carrot dried powder additive influenced flavor of model sausages and caused better sensory assessment in comparison to control sausages. There should be applied another way of fruit powder preparation (drying) and storage conditions adjusted for preventing it from moulds contamination.