Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

Schilling, M. Wes; Pham, A.J.; Williams, J.B.; Xiong, Y.L.; Dhowlaghar, Nitin; Tolentino, A.C.; Kin, S.

doi:10.1016/j.meatsci.2018.05.009

Cited by 40 publications

(34 citation statements)

References 30 publications

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“…However, when compared with the control chorizo, a higher pH was observed, probably because of the fact that TF had a lower pH value that caused the pH to decrease in the analyzed samples. These results agree with those presented by Shilling et al, [43], who worked with fresh pork sausage that had extracts of rosemary and green tea added. On the other hand, the results presented by Balzan et al, [44], who worked with raw and cocked fresh pork sausages with phenols added, did not show significant differences in the pH variations.…”

Section: Resultssupporting

confidence: 93%

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Zapata¹,

Romero-Quintana²,

Botina-Cárdenas³

et al. 2020

DYNA

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The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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Section: Resultssupporting

confidence: 93%

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Zapata¹,

Romero-Quintana²,

Botina-Cárdenas³

et al. 2020

DYNA

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“…Choe et al (2011) reported that reductions in redness in stored meats are related to the production of brown metmyoglobin as a result of myoglobin oxidation, and numerous studies have reported that ascorbic acid effectively delays the oxidation-related discoloration in ground pork and beef through antioxidant activities (Ahn and Nam, 2004;Banon et al, 2007;Mitsumoto et al, 2005). In line with our findings, Schilling et al (2018) reported that the antioxidant effects of rosemary and green tea extracts preserved the redness of sausages by inhibiting the formation of primary and secondary lipid oxidation products, which facilitate the oxidation of myoglobin. Thus, the abundance of phenolic compounds in cacao nibs seemed to suppress the discoloration of patties by blocking lipid oxidation during storage, similar to ascorbic acid.…”

Section: Physicochemical Properties Of Pork Patties Containing Ces Dusupporting

confidence: 89%

Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

Choi

Kim²,

Kim³

et al. 2019

Food Sci Anim Resour

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Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

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“…Ground meat is easily susceptible to oxidation due to the grinding process disrupting the muscle membrane systems and therefore exposing unsaturated fatty acids and proteins to oxidative agents such as molecular oxygen, oxidative enzymes, heme compounds, and metal pro‐oxidants (Schilling et al., ). The oxidation of lipid does not lead to rancidity until fatty acids are decomposed to low M w volatile compounds known as secondary lipid oxidation products, which are perceived as off‐flavors and aroma and can adversely affect the sensory quality of foods.…”

Section: Resultsmentioning

confidence: 99%

“…Chemically synthesized antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) arise concerns due to the potential toxicity and health-related risks (Brewer, 2011;Sohaib et al, 2017). On the other hand, natural antioxidant ingredients such as green tea extracts are relatively expensive and could alter sensory profile (Brewer, 2011;Schilling et al, 2018;Sebranek, Sewalt, Robbins, & Houser, 2005). Thus, there's a driving force longing for natural and effective antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates

Shen

Chen

et al. 2019

Journal of Food Science

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Grain sorghum is gaining interest for various uses as a highly sustainable crop. Kafirin is the main storage protein in grain sorghum. However, the antioxidant activities of kafirin hydrolysates have not been systematically investigated. The objectives of this study were to characterize the antioxidative hydrolysates and their ultrafiltrated fractions from sorghum kafirin using chemical assays and model systems and to identify the representative peptides. Kafirin Neutrase hydrolysates displayed promising yield and antioxidant capacity among those prepared with several different proteases. The effects of critical variables including protein substrate content, enzyme‐to‐substrate ratio, and reaction time on antioxidant production were studied. Selected hydrolysates were further fractionated through ultrafiltration and gel filtration chromatography (GFC). Medium‐sized fraction (3 to 10 kDa) revealed relatively higher total phenolic content and stronger antioxidative activities with regard to free radical scavenging activity, metal ion chelating activity, reducing power, and oxygen radical absorbance capacity. In an oil‐in‐water emulsion system, incorporation of selected fraction of hydrolysates inhibited the formation of primary and secondary oxidation products by 83.03% and 65.59%, respectively, by the end of a 14‐day incubation period. Similar oxidation inhibition effect was also observed in a ground meat system. Peptide compositions of the most promising fraction from GFC and reversed‐phase high‐performance liquid chromatography were identified using matrix‐assisted laser desorption ionization–time of flight/time of flight mass spectrometry. Practical Application This study provided a feasible approach to produce peptide antioxidants from sorghum kafirin. The novel naturally derived antioxidants could be potentially used as alternatives or synergetic components to synthetic antioxidants in improving the oxidative stability of various food products.

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Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

Cited by 40 publications

References 30 publications

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period

Antioxidant Characteristics and Identification of Peptides from Sorghum Kafirin Hydrolysates

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