Evaluation of Physicochemical and Textural Properties of Emulsified Pork Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods

Key Points

• The aim is to assess how different drying methods of rhynchosia nulubilis powders affect the quality of emulsified pork model sausages.
• Evaluated physicochemical and textural properties of sausages
• Compared rhynchosia nulubilis powders from freeze-drying and oven-drying methods
• Assessed water retention and texture improvements in sausages
• Freeze- and oven-dried RNP significantly enhanced the quality and properties of emulsified pork sausages
• Improved water retention and texture observed with properly processed rhynchosia nulubilis powders