Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

Liu, Deng-Cheng; Tsau, Ruei-Tsz; Lin, Yin-Ku; Jan, Shyh-Shyan; Tan, Fa‐Jui

doi:10.1016/j.foodchem.2009.03.083

Cited by 119 publications

(106 citation statements)

References 24 publications

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“…It is worthy to note that although nitrite concentration was reduced to the half, RL were more effective than REO in reducing total fl ora, which can be explained by their high total phenolic content. Such antimicrobial effect on the chicken and pork sausages due to the addition of rosemary was also previously reported (LIU et al, 2009). Some nonpolar components such as phenolic diterpenes, which were isolated from rosemary, were indicated to be responsible for its antimicrobial properties (FERNÁNDEZ-LOPEZ et al, 2005).…”

Section: Prevention Of Lipid Oxidation In Meat Sausage Systemsupporting

confidence: 64%

“…The antioxidant activities in rosemary extracts could be attributed to various phenolic compounds, such as carnosol, carnosic acid, rosmarinic acid, rosmanol, and rosemaridiphenol (ZAOUALI et al, 2013). Additionally, some reports have indicated that rosemary can retard lipid oxidation and prolong the shelf life of processed meat products (LIU et al, 2009). Unlike processed products made from beef and pork meat, only a few studies investigated the effect of functional ingredients on the properties of sausages made with turkey meat.…”

mentioning

confidence: 99%

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Effect of rosemary leaves and essential oil on turkey sausage quality

Jridi¹,

Siala²,

Fakhfakh³

et al. 2015

Acta Alimentaria

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The purpose of this study was to evaluate the effect of rosemary essential oil (250-1000 ppm) or its leaves (0.5-2%) on the quality of turkey sausage. The addition of essential oil had no signifi cant effect on the sausage texture and colour parameters. A high rosemary leaves level resulted in an increase in sausage hardness and chewiness and a decrease in lightness (L*) with respect to the control sausage. Sensory evaluation indicated that rosemary essential oil and its leaves increased the taste and the aroma scores of turkey sausage depending on the concentration. The obtained results also showed that rosemary leaves (0.5%) were more effective than essential oil in reducing total plate counts, TBARS, K 232 , and K 270 values during chill storage, in comparison with the control product. This will contribute to reducing the use of chemical additives, which are badly perceived by consumers, while increasing the sensory properties of such products.

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Section: Prevention Of Lipid Oxidation In Meat Sausage Systemsupporting

confidence: 64%

mentioning

confidence: 99%

Effect of rosemary leaves and essential oil on turkey sausage quality

Jridi¹,

Siala²,

Fakhfakh³

et al. 2015

Acta Alimentaria

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“…Rosemary or Chinese mahogany (500, 1000, and 1500 ppm) is used to increase fresh chicken sausage [14,69,79].…”

Section: Extensive Research Has Been Conducted To Analyze the Eiciencmentioning

confidence: 99%

Natural Antimicrobials, their Sources and Food Safety

Arshad¹,

Batool²

2017

Food Additives

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With consumer awareness about food safety and quality, there is a high demand for the preservative (synthetic)-free foods and use of natural products as preservatives. Natural antimicrobials from diferent sources are used to preserve food from spoilage and pathogenic microorganisms. Plants (herbs and spices, fruits and vegetables, seeds and leaves) are the main source of antimicrobials and contain many essential oils that have preservation efect against diferent microorganisms. Mainly, herb and spices contain many essential oils and the examples include rosemary, sage, basil, oregano, thyme, cardamom, and clove. These essential oils are very efective against many pathogenic and spoilage microorganisms like Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter spp., and Staphylococcus aureus and help to increase their quality and shelf stability. These antimicrobial compounds are also used in combination with edible food coatings and inhibit the ability of microorganisms to grow on the surface of food and food products.

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“…This suggests that during storage, the starch films had a high degree of water loss due to the hydrophilic nature of starch. The weight reduction and humidity were due to water loss (Liu, Tsau, Lin, Jan, & Tan, 2009). …”

Section: Weight Loss and Moisture Contentmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

Cited by 119 publications

References 24 publications

Effect of rosemary leaves and essential oil on turkey sausage quality

Effect of rosemary leaves and essential oil on turkey sausage quality

Natural Antimicrobials, their Sources and Food Safety

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

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