000			01846nam a2200169 4500
003			OSt
005			20250203114652.0
008			250203b |||||||| |||| 00| 0 eng d
100			_aGovindasamy Kadirvel
245			_aEffect of Chinese chives and perilla seed incorporation on physicochemical, functional properties and sensory attributes of pork sausage
300			_ap1304-1314
520			_aMeat and meat products, apart from being highly nutritious, comes with several health risk factors as they are also high in saturated fatty acids which can trigger various health issues. This can be modified functionally by incorporating various herbs, spices, fruits and vegetables that has functional properties benefiting the human health. Attempt has been made in this study to investigate the benefits ofincorporation of two such functional ingredients, viz., Chinese chives and perilla seeds to pork sausage. The resultant products were analyzed forproximate composition, biochemical properties and sensory attributes. Storage study was conducted and evaluated based on five parameters, viz., pH, WHC, Cooking loss, Cooking yield and Shrinkage percentage. Addition of functional ingredients has improved the sensory attributes and enhanced the antioxidant capacity and physiochemical properties of the product. Improved texture of pork sausage with functional herbs has led to decreased cooking loss and shrinkage percentage and increased cooking yield and WHC. Commercialization of these functional meat products will create a better market opportunity and benefit the consumers in the world.
654			_aFunctional meat product _aPork sausage _aSensory attributes _aPerilla seeds _aChinese chives
773	0		_080310 _9109866 _dGermany Springer _oJP261 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c130890 _d130890