Effect on Storage Improvement with Various Levels of Jalapeno Powder

Abstract

Effect on storage improvement of pork emulsion sausage manufactured with various levels of jalapeno powder (0%, 1%, 3%, 5%) examined. The pH values of pork emulsion sausage significantly decreased with increasing jalapeno powder level (p<0.05) for 0 week and 2 week. Cooking yield of samples increased with increasing jalapeno powder, 5% jalapeno powder emulsion sausage showed higher value than the control and other samples. TBARS (thiobarbituric acid reactive substances) values of pork emulsion sausage significantly lower with increasing jalapeno powder (p<0.05) for all periods, 3% and 5% samples were significantly different during storage. VBN (volatile basic nitrogen) values significantly different between the control and treatment added jalapeno powder for 0 week and 2 week. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of the emulsion pork sausage added jalapeno powder were significantly increased with increasing jalapeno powder level (p<0.05). Therefore, pork emulsion sausage added jalapeno powder had improved storage range and inhibition of microbial growth, in those, pork emulsion sausage with 5% jalapeno powder is qualified.