Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage

Abstract

The purpose of this study was to analyze the quality and storage characteristics of emulsion-type pork sausages containing red cabbage powder (0%, 1%, 3%, and 5%). The study examined the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis, total polyphenol content (TPC), 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical scavenging, 2-thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) levels. The moisture content and hardness of the sausages were significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The pH before and after cooking significantly decreased with increasing levels of red cabbage powder (P<0.05). The cooking yield was significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The viscosity was observed to be the lowest in the 0% treatment and showed a tendency to increase with increasing amounts of red cabbage powder. The TPC significantly increased as the amount of red cabbage powder added increased (P<0.05). The DPPH was significantly higher with 3% and 5% addition of red cabbage powder compared to the 0% treatment (P<0.05). The TBARS and VBN were seen to be significantly lower for all treatments compared to the 0% treatment. Thus, the addition of 3% red cabbage powder increases the cooking yield, redness, and viscosity, and reduces TBARS and VBN. This improves the quality characteristics and storability of emulsion-type pork sausages and postulates red cabbage powder as an alternative to synthetic additives.