Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storage.

Objective: This study investigated the antioxidant activities of oven-dried lotus rhizome root powders (ODLRRP) and ODLRRP extracted using different concentrations of ethanol (25, 50, 75, and 100%) for different time periods (0, 2, 4, 6, and 8 h) and their application to either boiled and smoke sausages.

Methods: After antioxidant activities were measured with different conditions, and boiled and smoked sausages treated with 1% ODLRRP or 0.1% ODLRRP extracted using 50% ethanol (ODLRRPE) for 4 h were measured by physiochemical properties and antimicrobial and antioxidant activities.

Results: ODLRRPE samples exhibits antioxidant activities, regardless of extraction time. The pH values of boiled sausages treated with 1% ODLRRP was lower than that of control sausages (CS). The lightness of boiled and smoked sausages decreased, but their redness and yellowness increased with the addition of ODLRRP or ODLRRPE. The hardness and gumminess of smoked sausages treated with ODLRRPE were lower than those of CS (p<0.05). However, springiness of boiled sausages treated with ODLRRPE decreased. Boiled sausages treated with ODLRRP and ODLRRPE exhibited lower thiobarbituric acid reactive substances (TBARS) than CS from day 14. Additionally, 1% ODLRRP exhibited antimicrobial activity in boiled sausages, while 0.1% ODLRRPE exhibited antimicrobial effects in smoked sausages.

Conclusion: This study indicated that the extraction of the ODLRRP and cooking method would be critical factors affecting the shelf-life effect of low-fat sausages. Keywords: Oven-dried lotus rhizome root powders, Ethanolic extracts, Antioxidant activities, Physicochemical Properties, Shelf-life, Actual Sausages.