| dc.contributor.author | Sriket, Pornpimol | en_US |
| dc.contributor.author | Senphan, Theeraphol | en_US |
| dc.date.accessioned | 2020-01-05T06:01:31Z | |
| dc.date.available | 2020-01-05T06:01:31Z | |
| dc.date.issued | 2020-01-05 | |
| dc.identifier.issn | 1906-0432 | |
| dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/2860 | |
| dc.description | RMUTP Research Journal, Vol. 12, No. 1, (Jan-Jun. 2018), p.77-91 | en_US |
| dc.description.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. | en_US |
| dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Sweet basil Leaves | en_US |
| dc.subject | ใบโหระพา | en_US |
| dc.subject | Sausage Pork | en_US |
| dc.subject | ไส้กรอกหมู | en_US |
| dc.subject | Oxidative Stability | en_US |
| dc.subject | เสถียรภาพออกซิเดชัน | en_US |
| dc.title | Effect of sweet basil ocimum basilicum l. leaves powder on qualities of pork emulsion sausage (Moo Yor) | en_US |
| dc.type | Journal Articles | en_US |
| dc.contributor.emailauthor | theeraphol_s@mju.ac.th | en_US |
| dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |
