Effects of supplementation with tomato powder replace nitrite on physical, chemical, biological and sensory properties of frankfurter sausage

Abstract

Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2, 0.5: 1.5, 1: 1 and 1.5: 0.5, respectively. Physicochemical, microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b*, which was higher lycopene content than control. Furthermore, it had the highest scores in appearance, color and flavor. In addition, the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness, gumminess, flavor, taste, texture and overall liking. The ratio of 1: 1 was increased in total acidity, TBA and L* after longer storage. Whereas, a*, flavor, taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical, chemical, microbiological and sensory properties consumer acceptance.