Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

被引：18

作者：

Yim, Dong-Gyun ^{[1
]}

Seo, Jin-Kyu ^{[2
]}

Yum, Hyeon-Woong ^{[2
]}

Zahid, Md Ashrafuzzaman ^{[2
]}

Park, Jun-Young ^{[2
]}

Parvin, Rashida ^{[2
]}

Go, Jonghyun ^{[2
]}

Jin, Sang-Keun ^{[4
]}

Koo, Ok-Kyung ^{[3
]}

Yang, Han-Sul ^{[2
]}

机构：

[1] Sangji Univ, Dept Anim Sci, Wonju 26339, South Korea

[2] Gyeongsang Natl Univ, Inst Agr & Life Sci, Div Appl Life Sci, BK21 Plus, Jinju 52828, Gyeongnam, South Korea

[3] Gyeongsang Natl Univ, Dept Food & Nutr, Jinju 52828, Gyeongnam, South Korea

[4] Gyeongnam Natl Univ Sci & Technol, Dept Anim Resources Technol, Jinju 52725, Gyeongnam, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 112卷

关键词：

Cooked pork sausage; C. sappan L. extract; Nitrite replacement; Color; Antioxidant and antimicrobial activity; PROTEIN OXIDATION; SODIUM-NITRITE; MEAT; OFFICINALIS; LEAVES;

D O I：

10.1016/j.lwt.2019.06.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite +0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.

引用

页数：6

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