Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

Abstract

Fresh pork sausages formulated with and without salt, and with antioxidant mixtures containing either rosemary extract, green tea powder, pu-erh tea infusion or borage meal and their mixtures with ascorbic acid, were packaged in an atmosphere containing four parts O 2 with one part CO 2 (v/v) and stored in the dark for 20 days. In a series of three experiments, the following parameters were measured at 4-day intervals: instrumental colour (CIE L * and a * ), thiobarbituric acid reactive substances (TBARS), aerobic psychrotroph counts and sensory off-odour and discolouration. NaCl caused a decrease of the L * value and promoted lipid oxidation, but it protected sausages from discolouration. Green tea powder, pu-erh tea infusion and borage meal caused a strong inhibition of lipid oxidation, dependent on the concentration used, but they failed to protect sausages from colour loss, even in the presence of ascorbic acid. Rosemary extract plus ascorbic acid strongly inhibited lipid oxidation and therefore off-odour formation, delayed sausage discolouration and inhibited microbial growth, extending the shelf-life of salted fresh pork sausages by at least 4 days.

Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages

“…The significantly higher ( p < 0.05) a * values for 0.30% BTE may be due to the 30%–60% of solids found in a typical black tea infusion. In line with these findings, Martinez et al () also observed that sausage formulated with pu‐erh tea had significantly higher initial a * value. However, Lorenzo et al, , reported that pork patties treated with tea extracts were lighter and less red in color than control patties.…”

“…Nevertheless, statistical analyses indicated that the addition of tea extracts lowers pH values ( p < 0.001) in pork patties (Lorenzo, Sineiro, Amado, & Franco, ). Martínez et al () also observed the reduction of the pH value during the storage period of fresh pork sausage treated with green tea powder and pu‐erh tea infusion. Low pH value is a positive character of sausages production, because microorganism growth is reduced in low pH values (Oseterlie & Lerfall, ), thus the shelf life of such products would be increased.…”

“…Many herbs, spices, and their extracts have been reported as having high antioxidant capacity (Jayawardana et al, ; Jayawardana, Liyanage, Lalantha, Iddamalgoda, & Weththasinghe, ; Pateiro et al., ; Shah, Bosco, & Mir, ). Among them rosemary ( Rosmarinus officinalis L.), pomegranate ( Punica granatum ), sage ( Salvia officinalis L.), drumstick ( Moringa Oleifera ), adzuki bean ( Vigna angularis ), garlic ( Allium sativum ), and green tea (Camellia sinensis) antioxidant effects has been studied extensively in related to meat products (Bozkurt, ; Georgantelis et al, ; Martinez, Cilla, Beltrán, & Roncalés, ; Jayasena & Jo, ; Jayawardana et al, ; Jayawardna et al, ; Kanatt, Chander, & Sharma, ).…”

Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

“…Nitrite can act as an oxiding, reducing, and nitrosating agent and react with different constituents of meat mixture, such as pigments, lipids, proteins, and reductants (Hotchkiss and Cassens 1988; Pegg and Shahidi 2000). However, a large numbers of studies with respect to GT extract were conducted in meat systems with no addition of sodium nitrite (NT) (Shahidi and Alexander 1998; Tang and others 2001; Bozkurt 2006; Martínez and others 2006; Bañón and others 2007), in which GT extract had a pronounced effect on lipid antioxidation. Nitrite may have a great potential to interact with GT polyphenols when they are combined together, which may give rise to different effects on lipid oxidation (Ghiretti and others 1997).…”

Green tea and grape seed extracts — Potential applications in food safety and quality

“…Green tea extract has been used in various food applications such as bread (Wang & Zhou, 2004), extra virgin olive oil (Rosenblat, Volkova, Coleman, Almagor, & Aviram, 2008), meat, sausages and fish (Alghazeer, Saeed, & Howell, 2008;Bozkurt, 2006;Martinez, Cilla, Beltran, & Roncales, 2006), dehydrated apple products (Lavelli, Vantaggi, Corey, & Kerr, 2010), rice starch products to prevent retrogradation of starch (Wu, Chen, Li, & Li, 2009), and biscuits (Mildner-Szkudlarz, ZawirskaWojtasiak, Obuchowski, & Golinski, 2009).…”