Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

Abstract

This study was to conducted the effect of eggplant (EP) powder on product quality of low-fat model sausages (LFS) stored for 35 days. The treatments included were as follows: control, reference (0.01% ascorbic acid, AA), 0.25% oven-dried EP powder (ODEP) (O1), 0.5% ODEP (O2), 0.25% freeze-dried EP powder (FDEP) (F1), and 0.5% FDEP (F2). The addition of EP powder reduced the redness values (a*) but increased the yellowness values (b*) of sausages (p < .05). Control sausages had higher purge loss (PL,%) and hardness values than those with EP powder (p < .05). The addition of EP powder to sausages reduced thiobarbituric acid-reactive substance (TBARS) values, with O2 having the lowest TBARS values (p < .05). EP powder inhibited the microbial growth in the sausages, with the F2 having the lowest levels (p < .05). Thus, adding 0.5% ODEP and FDEP extended the shelf-life of low-fat sausage during refrigerated storage.Newly impact statement: Low-fat sausage is demanded by consumers due to health concerns. Meat products can be easily oxidized through processing procedures such as heating, packaging, and storing. Eggplant (EP) is known to contain high levels of antioxidants and other bioactive compounds such as anthocyanin and delphinidin antioxidants, which can retard the oxidation process. This study was useful information to increase the quality and shelf-life of meat products using EP powder as an antioxidant and antimicrobial agent.

Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

“…Data of proximate analyses were pooled by storage time within a treatment or treatment within a storage time since no interaction between treatments and storage time were observed (p > 0.05) (Table 3). The moisture, fat and protein contents (%) of the oven-dried powders were 4.84, 10.04, and 10.36%, respectively, and those of freeze-dried ones were 6.13, 9.42 and 10.42%, respectively, as we described in a previous study (Sembiring & Chin, 2021). Moisture and protein contents (%) of raw patties were not different among treatments during storage (p > 0.05).…”