Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

Abstract

BACKGROUND This study aimed to investigate the effects of treatment temperatures (22, 78, 100 °C) on the antioxidant activity of 13 types of dried ground spices and herbs (black mustard, black pepper, blackberries, onion, cumin, galangal, lemon balm, lovage, marjoram, oregano, parsley, rosemary and watercress) through measurements of redox potential. Four different combinations of spices and herbs were created and applied to cooked pork sausages, then sensory evaluation was carried out. RESULTS The redox potential was temperature dependent. A temperature of 78 °C was chosen to produce the cooked pork sausages with the addition of the spice and herb combinations. The combinations were black mustard, onion, and cumin (at a 1:1:1 ratio); onion, marjoram, and parsley (at a 1:1:1 ratio); black pepper, lemon balm, and parsley (at a 1:2.35:1.65 ratio) and black pepper, cumin, and lovage (at a 1:2:2 ratio). In pork sausages cooked at 78 °C, the variants at 12 g kg−1 had a more intense aroma and taste than those at 6 g kg−1 spice and herb combinations, and received a superior sensory evaluation in total. CONCLUSIONS The most desirable treatment temperature possibly applied in food products was 78 °C as it gave the highest number of negative results in redox potential of water extracts. The addition of the tested spice and herb combinations contributed to the increase of antioxidant possibility of 78 °C‐cooked pork sausages. Further investigation of the redox potential in other meat products (raw meat products at 22 °C, sausages from cooked meat at 100 °C) with the addition of the current spice and herb combinations will be undertaken in subsequent research. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception

“…The addition of high flavor ingredients (aromatic plants, mustards, and vinegars), during food cooking or manufacturing process, could assist in reducing the need to add salt 4,16 . There is actually a great interest in the dietary use of fresh herbs and spices for their ability to impart distinctive flavorings and positively affect health 16‐19 . The addition of herbs and spices, that may sometimes be used instead of or in combination with added salt, has been suggested by many authors about strategies for reducing the amount of salt in the diet 5,16,17 .…”

“…4,16 There is actually a great interest in the dietary use of fresh herbs and spices for their ability to impart distinctive flavorings and positively affect health. [16][17][18][19] The addition of herbs and spices, that may sometimes be used instead of or in combination with added salt, has been suggested by many authors about strategies for reducing the amount of salt in the diet. 5,16,17 Moreover, aromatic plants (spices/herbs) provide protein, fiber, volatile components (essential oils), vitamins, minerals and phytochemicals and greatly contribute for human health promotion due to their various properties (antioxidant activity, prevention of cancer, cardiovascular and neurodegenerative diseases).…”

“…5,16,17 Moreover, aromatic plants (spices/herbs) provide protein, fiber, volatile components (essential oils), vitamins, minerals and phytochemicals and greatly contribute for human health promotion due to their various properties (antioxidant activity, prevention of cancer, cardiovascular and neurodegenerative diseases). 16,18,19 Salty, together with sweet, sour, bitter and umami, is a specific sensation of taste and saltiness is a specific sensation associated with a sodium chloride solution. 5,6,8 Much research has been devoted to investigating and comparing the salty taste of different sea and land salts 20,21 in relation to their distinct chemical compositions, and the effect of the addition of spices on the taste properties of foods 19,22 and low-salt food products, 17,23 confirming the role of aromatic plants in food saltiness enhancement.…”

“…16,18,19 Salty, together with sweet, sour, bitter and umami, is a specific sensation of taste and saltiness is a specific sensation associated with a sodium chloride solution. 5,6,8 Much research has been devoted to investigating and comparing the salty taste of different sea and land salts 20,21 in relation to their distinct chemical compositions, and the effect of the addition of spices on the taste properties of foods 19,22 and low-salt food products, 17,23 confirming the role of aromatic plants in food saltiness enhancement. However, few research has been conducted on the quantification of the degree of saltiness enhancement by aromatic herbs via human taste sensory evaluation.…”

Effects of Black Pepper and Sodium Ascorbate on Volatile Compounds of Sucuk

“…On the other hand, increasing the black pepper level to 15 g/kg increased the ethanol level (Table 2). It is thought that these results are related to the redox potential of the meat fermentation (Huynh et al, 2020). Ordonez et al (1999) also emphasized that alcohol formation is favored by a greater NADH compared to NAD + concentration.…”