Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder

Abstract

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at 10°C for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the L* and a* values tended to decrease, whereas the b* value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

The Effect of the Addition of Starch and Flour from Yam in the Physiochemical and Techno-Functional Properties of Low Fat Sausages

“…Contrary results were reported by Tan et al (2007) when evaluating Chinese sausages formulated with different fat/yam ratios (20/0, 15/5, 10/10 and 5/15%, respectively), observing low values of TBA in samples with higher fat replacement/yam, arguing that this behavior could be due to antioxidant properties of yam. For its part, Jang and Lee (2014) reported that by adding different percentages of yam starch (Dioscorea japonica) to a Frankfurt sausage, the values of TBA during the 1 st week of storage were higher in samples containing starch of yam and in the rest of the weeks were lower in the samples with higher concentrations of yam, associating this behavior to the possible presence of tocopherol and vitamin C in the starch which could contribute to antioxidant activity.…”