Abstract ▼ AI-Helper

The purpose of this study was to investigate the quality characteristics of sausage with added glasswort (Salicornia herbacea L.) powder. Sausage samples were prepared by adding glasswort powder 0g(0% of salt), 3.75 g(5% of salt), 7.5 g(10% of salt), 15 g(20% of salt) and 30 g(40% of salt) and analy...

The purpose of this study was to investigate the quality characteristics of sausage with added glasswort (Salicornia herbacea L.) powder. Sausage samples were prepared by adding glasswort powder 0g(0% of salt), 3.75 g(5% of salt), 7.5 g(10% of salt), 15 g(20% of salt) and 30 g(40% of salt) and analyzed for moisture content, pH, Hunter's color value, texture characteristics, and sensory properties. Moisture contents were increased significantly with adding glasswort powder, while pH values were decreased significantly. Control sample showed the highest brightness and S4(4% of salt) showed the lowest. TPA(texture profile analysis) showed that hardness, chewiness, gumminess and cohensiveness were increased significantly with adding glasswort powder. S2 sample (10% of salt) showed the highest score in odor, taste, texture and overall acceptance while S4 (40% of salt) showed the lowest score in all acceptance test. This study suggested that glasswort(Salicornia herbacea L.) could be positive possible substitute for salt to make sausage to improve sensory and functional properties. Some implication, limitations and future research directions of this study were also discussed.

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