Influence of the Quality Characteristics and Antioxidant Activity According to the Storage Period of Emulsion-Type Pork Sausage Containing Kabocha Powder

Abstract

This study analyzed the antioxidant activity according to the storage period of pork emulsion-type sausage with various levels of kabocha powder (0%, 1%, 3%, and 5%). This study examined the proximate composition, color, pH, cooking yield, water holding capacity (WHC), texture profile analysis (TPA), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, and total polyphenol contents (TPC). The moisture contents, cooking yield, WHC of the samples containing the kabocha powder were significantly higher than the control (P<0.05). The pH of the samples showed an upward trend with increasing levels of kabocha powder. The DPPH free radical scavenging activity of the samples containing 5% kabocha powder was significantly higher than the other samples for two and four weeks. The TPC of the samples containing 3% and 5% kabocha powder was significantly higher than the control, regardless of the storage period. Therefore, the addition of kabocha powder as an antioxidant additive partially enhanced the quality characteristics and antioxidant activity of pork emulsion-type sausage.