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Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p &lt; 0.05). The pH values of T2 and T3 were significantly (p &lt; 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p &lt; 0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p &lt; 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p &lt; 0.05) higher. The scores of overall acceptability in tested groups were significantly (p &lt; 0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage