Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

Abstract

The purpose of this study was to evaluate the functional properties of herbal medicine aqueous extracts as natural preservatives to improve the quality characteristics and oxidative stability of emulsion-type pork sausage. The pH value was significantly higher in sausages of control than in groups containing herbal medicine extracts (p<0.05). The shear force values increased with the addition of herbal medicine extracts (p<0.05). The addition of herbal medicine extracts also reduced the lightness and redness, and increased the yellowness, chroma, and hue observed during storage (p<0.05). In addition, the anti-oxidative activity including 2-thiobarbituric acid reactive substances (TBARS), peroxide value (POV), and 2,2-diphenyl-1-picryhydrazla hydrate (DPPH) was higher in the Akebiaquinata (T3), Lonicera japonica (T4), and Chelidoniummajus (T5) groups than in the other groups (p<0.05). In a sensory evaluation, the Liriopeplatyphylla (T1) and Saposhnikoviaedivaricata (T2) groups scored lower than the control, whereas the T3, T4, and T5 groups showed similar attributes compared with the control. In conclusion, the addition of herbal medicine extracts did not have negative effects on the quality of emulsion-type pork sausage, and they could be used as a natural antioxidant material to prevent lipid oxidation in meat products.

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

“…Additionally, Akebia quinata extract did not influence the lightness value and sensory color score of emulsion-type pork sausage (Jin et al, 2015). In this study, the SV chicken breasts with UP extract exhibited darker and yellower color on the surface region compared to the other SV chicken breasts (p<0.05) due to a brown color of UP extract (Kim et al, 2016) and the lighter yellowish color of the other extracts (Li et al, 2015;Ny et al, 2021).…”

“…For examples, no differences were observed in the lightness value and appearance acceptability between the untreated beef meatballs and those with rosemary extract due to a darker color of raw beef ( Fernández-López et al, 2005 ). Additionally, Akebia quinata extract did not influence the lightness value and sensory color score of emulsion-type pork sausage ( Jin et al, 2015 ). In this study, the SV chicken breasts with UP extract exhibited darker and yellower color on the surface region compared to the other SV chicken breasts (p<0.05) due to a brown color of UP extract ( Kim et al, 2016 ) and the lighter yellowish color of the other extracts ( Li et al., 2015 ; Ny et al, 2021 ).…”

“…The herbal plants are widely available and have been considered as a potential source for enhancing food functionality ( Radha Krishnan et al., 2014 ). The extracts from herbal plants have various colors and flavors, which can influence the appearance characteristics of meat products ( Jin et al, 2015 ). For instance, turkey breasts with rosemary extract showed a lower lightness value compared to untreated breasts due to yellowish color of rosemary extract ( Yu et al., 2002 ).…”

“…Addition of 0.02% rosemary extract to ground beef reduced the extent of warmed-over flavor compared to ground beef with distilled water ( Ahn et al, 2002 ). However, herbal plant extracts generally have a limited effect on the other sensory traits, such as tenderness and juiciness, of processed meat products ( Hayes et al, 2011 ; Jin et al, 2015 ). A similar result was found in this study; the AM, AT, and UP groups did not differ in tenderness attributes and juiciness compared to the control group (p>0.05).…”

Potensi Ekstrak Daun Senduduk (Melastoma malabathricum L.) sebagai Food Additive pada Sosis Daging Sapi

“…Aktivitas antioksidan senyawa fenolat terutama karena memiliki sifat potensial redoks sehingga berperan penting dalam absorbsi dan menetralisasi radikal bebas, menghambat oksigen singlet, dan mendekomposisi peroksida (Kalem et al, 2017). Penggunaan ekstrak tumbuhan sebagai antioksidan pada sosis menunjukkan senyawa-senyawa fenolat ekstrak tumbuhan berperan menurunkan tingkat oksidasi sosis (Jin et al, 2015;Kalem et al, 2017;Zhang et al, 2017).…”