Effect of the Addition of <italic>Schisandra chinensis</italic> Powder on the Physico-chemical Characteristics of Sausage

Abstract

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower L* (lightness) and W (whiteness) values, and higher b* (yellowness) values than sausage containing no nitrite, and exhibited the highest a* values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in a*, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

Evaluation of the antioxidant effects of different forms of Schisandra chinesis in emulsion-type sausages during chilled storage

“…According to Osada et al (2000), the antioxidant action of S. chinensis powder (SCP) might inhibit cholesterol oxidation in meat and meat products during storage or processing because of their phenolic compounds. Our results agrees with the results of Jin and Park (2013), who reported that TBARS values decreased with increasing levels of S. chinensis powder in cooked pork sausages.…”

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

“…They also contained half as much threonine, cysteine, isoleucine and phenylalanine and almost twice as much alanine and tyrosine. As in the works of other authors [ 59 , 60 ], the observed increase in the content of amino acids results from the fact that, in control samples, their content determines only animal protein, while in samples with a modified recipe, this content determines the presence of both animal and plant protein. Importantly, the used additive did not reduce the digestibility of protein in the studied samples ( Figure 2 ).…”

The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage

“…This conforms with Mohamed (2011) who studied the antioxidant synergistic effect of rosemary aqueous extract and green tea extract in buffalo meatloaves. Furthermore, Jin and Park (2013) found that adding Schisandra Chinensis powder (0.5, and 1%) and 100 ppm sodium nitrite enhanced antioxidant activity measured by TBARs of pork sausages. Al-Shuibi & Al-Abdullah (2002) revealed that 40 and 80ppm nitrite, with lower TBA values, had a greater antioxidant effect than 120ppm nitrite.…”