Effect of dietary vitamin E supplementation on the shelf life of cured pork sausage

Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

“…In the cooked (fried or grilled) sausages, while there were numerical differences between mean values of day 0 samples and samples stored for 5 days the differences were not significant (p C 0.05). This is similar to what was observed by Harms et al (2003) and Gerling and Ternes (2014) in salami-type sausages, with no significant changes in the a-tocopherol concentration for up to 56 days of storage at 9°C. In contrast, Sammet et al (2006) showed a significant decrease, approximately 37%, in a-tocopherol in salamitype sausages following storage at 9°C over 84 days (12 weeks).…”

“…This is in contrast to previous studies which have observed that the addition of a-tocopherol to chicken sausages (Shin et al 2011), turkey sausages (Du and Ahn 2002), fresh pork sausages (Georgantelis et al 2007a), burgers (Georgantelis et al 2007b) and salami (Sammet et al 2006) led to a reduction in lipid oxidation. In contrast, other studies, similar to ours, have observed no change in TBARS values when a-tocopherol was added to cured pork sausages (Harms et al 2003), coarse ground pork sausage and pork roast (Channon and Trout 2002). A possible explanation for the lack of effect, may be that ingredients, such as white pepper (Martinez et al 2006), nutmeg (ElAlim et al 1999;Vasavada et al 2006) and sodium metabisulphite (Mathenjwa et al 2012), have proven antioxidant activity in meat products and therefore may mask any potential effect of added a-tocopherol.…”

“…The reduction in a-tocopherol content may be due the utilisation of a-tocopherol in bringing about a reduction in lipid oxidation, between weeks 4-6 of storage, in fortified salamis when compared to control (Sammet et al 2006). In the studies of Harms et al (2003) and Gerling and Ternes (2014) no effect on lipid oxidation was observed.…”

“…While the effect of a-tocopherol on the quality of meat products has previously been studied, there is little research on the stability of a-tocopherol following cooking or storage, particularly if a-tocopherol is added exogenously for fortification purposes. Harms et al (2003) and Gerling and Ternes (2014) have shown that in salami-type sausages there was no decrease in the a-tocopherol content over storage of up to 56 days, but Rosli et al (2006) showed a 58% decrease in the a-tocopherol content of beef burgers and a 26% decrease in the a-tocopherol content of chicken frankfurters over 6 months of frozen storage. Another study by the same group also showed a 46% decrease in the a-tocopherol content of beef frankfurters over 6 months storage (Rosli et al 2010).…”

Supra-nutritional vitamin E supplementation for 28days before slaughter maximises muscle vitamin E concentration in finisher pigs

“…Use of moderately high fat diet in the finishing phase is strategically used in Australian commercial farms to improve growth performance. In support of this notion, almost 2.5 times more vitamin E was reported in fat tissue and pork sausage compared with LD muscle (Harms, Fuhrmann, Nowak, Wenzel, & Sallmann, 2003). The IMF content of the LTL in the present study was very low, less than 0.75%, thus it is unclear whether such low IMF levels hindered the relationship between IMF and muscle vitamin E content.…”