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This study analyzed the effect of cherry tomato paste for nitrite replacement on emulsion-type pork sausage (C+: NPS 1.2%, C−: salt 1.2%, CT-1: salt 1.2% and cherry tomato paste 1%, CT-3: salt 1.2% and cherry tomato paste 3%, CT-5: salt 1.2% and cherry tomato paste 5%). The moisture content of CT-3 was significantly higher than C− (P<0.05). The pH of the controls and CT-1 were not significantly different but CT-3 and CT-5 showed a decreasing tendency of pH levels with increasing levels of cherry tomato paste (P<0.05). The lightness and hue angle of treatments show a decreasing tendency with increasing levels of cherry tomato paste (P<0.05). The redness, yellowness, and chroma of treatments show an increasing tendency with increasing cherry tomato paste content (P<0.05). The cooking yield of CT-1 and CT-3 was significantly higher than that of C− (P<0.05). The apparent viscosity of CT-3 was higher than that of other treatments and control. The DPPH radical scavenging activity and FRAP of treatments were significantly increased with increasing cherry tomato paste content (P<0.05). The residuale NO2content of samples treated with cherry tomato paste was 1.90∼1.92 ppm and these were significantly lower than that of C+ (P<0.05). The sensory evaluation of CT-3 was significantly higher than C+ in terms of color, flavor, juiciness, off-flavor, and overall acceptability (P<0.05). These results show that the addition of cherry tomato paste improves quality characteristics, antioxidant activity, and sensory evaluation. In this study, we conclude that the addition level of 3% cherry tomato paste is the most appropriate.

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This study aim to investigate the effect on quality characteristics of emulsified sausage with freeze-dried Perilla frutescens powder (0%, 0.1%, 0.2%, 0.3%). The pH of emulsion of sausage with Perilla frutescens powder significantly higher more than control (p<0.05), pH of emulsion sausage decreased with increasing Perilla frutescens powder. The lightness and redness of 0.2%, 0.3% emulsion and emulsified sausage lower more than control, the yellowness of 0.3% emulsion and emulsified sausage higher more than other samples. The cooking yield of emusified sausage with perilla frutescens powder significantly higher more than control (p<0.05). The springiness showed a tendency to decrease with the Perilla frutescens powder is more increased. The VBN (volatile basic nitrogen) of emulsified sausage with Perilla frutescens powder significantly lower more than control (p<0.05), and VBN tends to dcreased with increasing Perilla frutescens powder (p<0.05). The TBARS (thiobarbituric acid reactive substances) of 0.2%, 0.3% emusified sauasge were significantly lower more than control and 1% emusified sausage (p<0.05). Therefore, 0.2% emulsified sausage is considered to be the most suitable that improves quality characteristics and maintains storability.

The aim of this study was to analyze effect of cherry tomato paste for nitrite replacement on loin ham. Loin hams were prepared with cherry tomato paste at three levels of curing solutions (control: NPS 1.2%, salt 1.2% and cherry tomato paste 1%, salt 1.2% and cherry tomato paste 3%, salt 1.2% and cherry tomato paste 5%). pH tended to decrease as the amount of cherry tomato paste increased. The lightness decreased with a significant difference as the amount of cherry tomato paste increased (p<0.05). Yellowness and chroma tended to increase with the increase in the amount of cherry tomato paste, while the redness and hue angle of treatment with 3% cherry tomato-paste were similar to those of the control (p>0.05). The cooking yields of loin-ham with 3% and 5% cherry tomato-paste were significantly higher than those of the control and loin-ham with 1% cherry tomato-paste (p<0.05). The shear force tended to decreasing with increasing amount of cherry tomato paste. The myofibrillar protein content of loin-ham treated with cherry tomato paste was significantly higher than that of the control (p<0.05). Therefore the addition of 3% cherry tomato paste to pork loin ham has a positive effect on its quality and sensual properties.