Effects of tea polyphenol on quality and shelf life of pork sausages

Fan, Wei; Yunchuan, Chen; Jun-xiu, Sun; Zhang, Yongkui

doi:10.1007/s13197-013-1076-x

Cited by 46 publications

(20 citation statements)

References 30 publications

(26 reference statements)

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“…After 28 days of refrigerated storage, SS, CHS, and BCS sausages revealed significantly higher L* values compared to NS. The improving of color quality of pork sausage with tea polyphenol by decreasing lightness was also reported by Wenjiao et al (2014).…”

Section: Effect Of Polyphenolic Extracts On Sausage Colorsupporting

confidence: 52%

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

et al. 2016

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Section: Effect Of Polyphenolic Extracts On Sausage Colorsupporting

confidence: 52%

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

et al. 2016

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“…Fresh sausage (10% pork fat and 10% CPCO) had the lowest pH value (P<0.05) at 5.61 after refrigerated storage compared to other treatments at 3C for 14 days. These results are consistent with those reported by H. Wang, Ren, Liu, Zhu, and W. Wang (2013) ;Wenjiao, Yunchuan, Junxiu, and Yongkui (2014) and Suckow, Danielski, Borges, and Macedo (2016). …”

Section: Phsupporting

confidence: 93%

“…Regarding instrumental color, fresh pork sausage (10% pork fat and 10% CPCO) showed the lowest a* value at 6.25 for 14 days (Figure 4). This value was similar to the study of Wenjiao, Yunchuan, Junxiu, and Yongkui (2014) and Suckow, Danielski, Borges, and Macedo (2016) for shelf-life of pork sausage. This means a loss of redness in color of the meat and the transition of its color to brownish red by formation of metmyoglobin.…”

Section: Color Testsupporting

confidence: 91%

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

Tangkham¹,

LeMieux²

2017

JFR

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The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3C.

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“…In addition, a recent report showed a reduction in the pH of chicken patties following the addition of pistachio hull water extracts and during cold storage (Al-Juhaimi et al, 2016b). Moreover, Karabacak and Bozkurt (2008) and Wenjiao, Yunchuan, Junxiu, and Yongkui (2014) reported a decrease in the pH value during a storage time of Turkish dry fermented sausage and tea polyphenoltreated sausage, respectively. In contrast, other reports indicated increases in the pH of meat products containing moringa leaf and seed extracts (Al-Juhaimi et al, 2016a;Muthukumar, Naveena, Vaithiyanathan, Sen, & Sureshkumar, 2014;Shah et al, 2015) and garlic powder (Bali et al, 2011).…”

Section: Effect Of Mlp On Ph and Peroxide Values Of Chicken Pattiesmentioning

confidence: 93%

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

Elhadi

Elgasim

Ahmed

2016

CyTA - Journal of Food

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This study investigated the effect of different levels of Moringa oleifera leaf powder (MLP) on physicochemical, microbiological, and sensory characteristics of chicken patties during cold storage. For MLP extracts, methanolic extract exhibited flavonoid and total phenolic contents of 48.0 and 2010.3 mg/kg, respectively. The aqueous extract of MLP showed high (16.7 mm) and mild (8.7 mm) antimicrobial activity (inhibition zones) against Escherichia coli and Staphylococcus aureus, respectively. In chicken patties, the pH, peroxide value (PV), sensory properties, and microbiological characteristics were all affected (P ≤ 0.05) by the incorporation of MLP into the patty formula. The PV and bacterial counts were decreased (P ≤ 0.05) with the increase in MLP concentration; however, their values were increased (P ≤ 0.05) with the progress of storage period. Moderate level (50 g/kg) of MLP was good (P ≤ 0.05) in retarding lipid peroxidation and inhibiting microbial growth without affecting the sensory quality of stored chicken patties.Características microbianas y oxidativas de la hamburguesa de pollo refrigerada con moringa en polvo (Moringa oleifera) RESUMENEste estudio investigó el efecto de diferentes niveles de Moringa oleifera en polvo (MLP) en las características fisicoquímicas, microbiológicas y sensoriales de hamburguesas de pollo durante su almacenamiento en frío. En los extractos de MLP, el extracto de metanol exhibió contenidos de flavonoides y total fenólico de 48,0 mg/kg y 2010,3 mg/kg, respectivamente. El extracto acuoso de MLP mostró niveles altos (16,7 mm) y medianos (8,7 mm) de actividad antimicrobiana (zonas de inhibición) frente a Escherichia coli y Staphylococcus aureus, respectivamente. En las hamburguesas de pollo, el pH, el índice de peróxido (PV), las propiedades sensoriales y las características microbiológicas se vieron todos afectados (P ≤ 0,05) por la incorporación de MLP en la fórmula de la hamburguesa. El PV y los recuentos bacterianos disminuyeron (P ≤ 0,05) con el aumento de la concentración de MLP, sin embargo, sus valores aumentaron (P ≤ 0,05) con el progreso del periodo de almacenamiento. El nivel moderado (50 g/kg) de MLP fue favorable (P ≤ 0,05) para retardar la peroxidación lipídica e inhibir el crecimiento microbiano sin afectar la calidad sensorial de las hamburguesas de pollo almacenadas. ARTICLE HISTORY

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Effects of tea polyphenol on quality and shelf life of pork sausages

Cited by 46 publications

References 30 publications

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa (Moringa oleifera) leaf powder

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