Effect evaluation of using Toona sinensis leaf extract to safe animal products
The purpose of the study was to investigate the effect of adding Toona sinensis powder into sausage processing procedure on the microbial growth and antioxidation activity of sausage. Various dosages of the Toona sinensis powder were added into Chinese-style sausage. The analyzed items of sausage were pH values, total plate counts, Lactobacillus, Micrococcus counts, water activity, color evaluation, TBARS values and sensory evaluation. The total plate counts of samples were increased following extended the storage period. The total plate counts of adding Toona sinensis sausage were still below 7.0 log CFU/g after 6 weeks food processing. The Lactobacillus counts were also increased at storage experiment and were obviously increased after the fifth week storage. The L values of the treated groups were lower than that of in the control group. The TBARS values of sausage varied within a narrow range during the storage periods. The treated groups with adding low dosage of Toona sinensis powder into sausage were unaffected for the sensory evaluation. In conclusion, Chinese-style sausage with the low dosage of the Toona sinensis powder had capabilities of the microbial inhibition, antioxidation activity, extending of the product shelf-life and health functionality of products.
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