Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage

Abstract

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.