抄録
The objective of this investigation is to evaluate the possibility of strawberry pigments used in the manufacture of pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), three levels (0.1%, 0.2% and 0.3%) of strawberry pigments were produced. The addition of strawberry pigments resulted in the significant increase of a* values and b* values, but the significant reduction of L* values, VBN values and TBA values (p < 0.05). The 0.1% or 0.2% strawberry pigments added samples had better color and sensory qualities (color, flavor, mouthfeel and slice traits) than the controls, equal even better color and sensory qualities than the NaNO2. Based mainly on the results of overall acceptability during 29 days storage, it could be concluded that strawberry pigments showed a potential for pork sausage manufacture.
