Effect of sweet basil (Ocimum basilicum L.) leaves powder on qualities of pork emulsion sausage (Moo Yor)

Main Article Content

Pornpimol Sriket
Theeraphol Senphan

Abstract

Effect of sweet basil (Ocimum basilicum L.) leaves powder (SBP) (0.25-1.0%) on qualities and lipid oxidation of pork emulsion sausages (Moo Yor) during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with SBP (p<0.05) at day 0 of storage. Samples treated with SBP (0.25-1.0%) had lower L* value but higher b* value, compared to the control samples (p<0.05). With the addition of SBP, peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively, compared to the control sample (p<0.05), especially when the SBP at high contents were used. Samples treated with SBP had higher hardness, compared with control sample during storage (p<0.05). SBP had no detrimental effect on the sensory attributes of sausages. Therefore, SBP can be utilized in sausages to enhance shelf life quality.

Article Details

How to Cite
[1]
P. Sriket and T. Senphan, “Effect of sweet basil (Ocimum basilicum L.) leaves powder on qualities of pork emulsion sausage (Moo Yor)”, RMUTP Sci J, vol. 12, no. 1, pp. 77–91, Jun. 2018.
Section
บทความวิจัย (Research Articles)

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