Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage

Abstract

This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C sappan extract was significantly lower than control and T1 during cold storage periods (P < 0.05). Also, the reduction of moisture content, and the increase of cooking loss significantly occurred by the addition of 02% C sappan extract. Also, the texture properties and sensory of sausages containing C sappan extract were decreased compared to control. Inclusion of the C sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage. (C) 2015 Elsevier Ltd. All rights reserved.