Effects of Addition of Rosemary and Citron Peel Powder on POV, TBARS, Microorganisms and Nitrite Scavenging of Emulsion-type Sausages

Abstract

This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.

Antioxidant Activity of Gamma-Irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract and Inhibition Effect on Lipid Oxidation of Emulsion-Type Pork Sausage

“…Several studies have reported that herbal and plant resources can inhibit lipid oxidation and lead to quality improvement of meat products, including rosemary and citron peel powder (Lee et al, 2005), green tea extract (Yang et al, 2006), Bokbunja ( Rubus coreanus ) extract (Park and Chin, 2007), and medicinal herb extract mix (Choe et al, 2008). Herbal resources have also been applied to substitute nitrite, inhibit the generation of nitrosamines, and reduce artificial antioxidants (Ha et al, 2001).…”