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

Abstract

The present study evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. The total polyphenol content in the green tea extract (GTE) was significantly higher (p < 0.05) than the black tea extract (BTE). DPPH assay showed significantly higher (p < 0.05) antioxidant activity in GTE compared to BTE. However, TBARS values of uncured pork sausages significantly reduced (p < 0.05) for all levels of concentrations of BTE (0.05%, 0.10%, 020%, and 0.30%) and GTE (0.05%, 0.10, 0.20%, and 0.30%) during the 5 days storage period. The reduction of TBARS values for the BTE 0.05% treated sausage sample was not, however, significantly different (p > 0.05) to the BHT 0.10% treated sausage sample on fifth day of the storage period. The sensory evaluation of pork sausages incorporated with a BTE of 0.05% and 0.30%, GTE of 0.05% and the control were not significantly differences (p < 0.05) in color, odor, texture, juiciness, taste, or overall acceptability. Practical applications In the present study, we evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. Adding of black tea extract 0.05%, 0.30%, and green tea extract 0.05% can reduce the TBARS value in uncured pork sausages without altering color, odor, texture, juiciness, or overall acceptability. Therefore, 0.05%, 0.30% black tea extract and 0.05% green tea extracts can be considered as potential antioxidants in uncured pork sausages.

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

“…The incorporation of 1% GTP to lamb sausage resulted in a decrease of lipid oxidation by 40%, 36%, and 38%, respectively during storages in comparison with the control. The results were in line with studies by Bozkurt (2006), Schilling et al (2018), and Jayawardana et al (2019) who reported that green tea extract significantly reduced TBARS values in beef and pork sausages. Qin et al (2013) suggested that the primary mechanism of antioxidants from phenolic compounds in controlling lipid oxidation is mainly due to their capacities in chelating metal ions and trapping reactive oxygen species.…”

“…The highest water holding capacity was achieved at 14-days of storage. Jayawardana et al (2019) observed no changes with sausages treated by black tea and green tea extract in the levels of 0.05% and 0.30% that measured until 5 d of storage. Similarly, Gai et al (2014) also found that green tea powder did not influence the WHC of meat products.…”

“…Similarly, Gai et al (2014) also found that green tea powder did not influence the WHC of meat products. Jayawardana et al (2019) suggested that the factors causing a high water-holding capacity are water content, protein, and salt use. In line with the increased protein content at 7 d and 14 d in comparison with 0 d, it can be the reason for increasing WHC value.…”

“…Since lamb meat contains higher fat content (17%-21% fat) and fatty acids that responsible to produce a stronger flavor and odor than goat (2.3%-3.0% fat) and beef (5-12% fat) (Cai et al, 2015), it also promotes a faster deterioration due to an extensive lipid oxidation (Aminzare et al, 2018;Silva et al, 2018), primarily when processed as a sausage. During the deteriorative process, a variety of toxic compounds are produced from meat and negatively affect consumer's health (Jayawardana et al, 2019). There are several factors accelerating shelf life, sensory quality, and stability of sausage, including fatty acids profile, oxygen, meat pigments, preservation methods, and substitution strategy .…”

“…Among natural antioxidant sources, green tea (Camellia sinensis L) extract is the most widely known plant rich in phenolic compounds such as flavonoids, flavanols, phenolic acids, and others, and even higher phenolic content compared to black tea (Jayawardana et al, 2019) that play an important role as an antioxidant. Several studies revealed that green tea extract enhanced meat quality characteristics such as meat color, tenderness, and shelf life in ruminant livestock, and helped to reduce lamb meat odor by inhibiting specific lipid and protein component to the oxidation (Zhong et al, 2015).…”