Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storageopen access
- Seo, Jin-Kyu; Parvin, Rashida; Yim, Dong-Gyun; Zahid, Md Ashrafuzzaman; Yang, Han-Sul
- Issue Date
- SPRINGER INDIA
- Cooked pork sausage; Caesalpinia sappan L; extract; Nitrite replacement; Lipid oxidation; Antioxidant activity; Physicochemical quality
- JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.56, no.11, pp.4946 - 4955
- Journal Title
- JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Start Page
- End Page
- This study was evaluated the possibility of replacing some chemical additives in meat products by the Caesalpinia sappan L. (CS) extract. Four different types of cooked pork sausages were prepared by mixing nitrite with CS extracts at different concentration like control (without nitrite and extract), T1 (0.007% nitrite), T2 (0.004% nitrite + 0.05% extract) and T3 (0.1% extract). Physicochemical properties, sensory attributes, and antioxidant activity of the control and treatments were investigated. Ash contents and DPPH radical scavenging activity were significantly (P < 0.05) higher when pork sausages were processed with the addition of CS extracts. The rate of lipid oxidation significantly (P < 0.05) decreased in the case of CS extracts addition. By comparing with the control, all nitrite or CS extract resulted in significant (P < 0.05) lower L* values; however, 0.007% nitrite and 0.004% nitrite plus 0.05% CS extract pointed significantly (P < 0.05) higher a* values in all storage times. As well as, arrangement of CS extracts (0.05%) and nitrite (0.004%) in pork sausages displayed high gumminess and cohesiveness values (P < 0.05), stable springiness and chewiness, and significantly (P < 0.05) enhance overall acceptability scores as sensory attributes compared to the control sausage after 30 days of storage. Therefore, the CS extract (0.05%), which can act as a natural antioxidant, exert a positive effect with nitrite (0.004%) on the sensory acceptability and help to preserve the desired color of cooked pork sausages by reducing oxidation rate during cold storage.
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