Effect of Coptis chinensis Franch Addition on the Quality Characteristics of Sausages During Cold Storage

Abstract

The effects of Coptis chinensis Franch (CCF) powder extract and potassium sorbate addition on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with potassium sorbate (0.2 %) and CCF extracts (0.2 and 0.4 %) and stored for 4 weeks. Compared to the control, lipid oxidation values dose-dependently decreased in sausages containing CCF before and after 4 weeks of storage. The addition of CCF increased the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity of sausages. Hardness, cohesiveness, and springiness of sausage samples did not show any consistent trends. The chewiness decreased in the control and in sausages containing CCF at 4 weeks of storage, whereas the adhesiveness increased after 4 weeks in sausages containing potassium sorbate and 0.2 % CCF. The lightness, redness, and whiteness dose-dependently decreased in sausages containing potassium sorbate and CCF, whereas yellowness dose-dependently increased before and after 4 weeks of storage. During storage, compared to the control, the total plate count and lactic acid bacteria diminished in sausages with potassium sorbate and CCF. In sensory evaluation, the overall acceptability of sausages was significantly influenced by CCF addition and was lower than that of the control sausages and sausages containing potassium sorbate alone.