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

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 lowr 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.