Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Abstract

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar ( p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase ( p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC ( p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the a* values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

Nutritional applications and beneficial health applications of green tea and l‐theanine in some animal species: A review

“…Hence, in this scenario, herbs and their extracts can have useful potential applications with regards to their growth-promoting and multiple health benefits. The green tea leaf powder was able to maintain the freshness of chicken liver sausages by effectively retarding lipid oxidation (Choe, Kim, & Kim, 2019). Body weight, average daily weight gain, average daily feed intake and feed conversion ratio remained unaltered following the addition of GTE (125, 250, 500, 1,000 and 2000 mg/kg) to the diet of broiler chickens.…”

Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

“…Various raw materials are used in the production of combined pates: pumpkins [5], soybeans [6], girasole [7], ground cedar nuts [8], leaves of green tea and lotus, kimchi powder [9]. It was established that partial replacement of the raw material of animal origin with a plant raw material makes it possible to reduce not only caloric content of the product but also content of cholesterol and saturated fatty acids [5][6][7][8][9]. However, production of functional meat products has its own features, since it is necessary to preserve biological activity of the food additive and qualitative indicators of the final product.…”

“…The classic formulation of liver pates includes offal, dairy products and plant raw materials. Pates can be prepared from a variety of products in various combinations [5][6][7][8][9][10][11][12][13][14][15]. Soft consistency of the pates is achieved through special methods of raw material processing and careful choice of ingredients.…”

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

“…Collagen contains approximately 30% protein and is widely used for the preparation of meat products owing to its functionality, including its effects on texture, water-binding ability, adhesion, and cohesion (Gomez-Guillen et al, 2011). Previous studies have shown that collagen or collagen mixtures with other functional ingredients improve the water holding capacity (WHC) in cured ham, reduced fat sausage, and chicken nuggets (Choe and Kim, 2019; Kim et al, 2015; Schilling et al., 2003). For these reasons, commercial collagen mixtures from various sources, especially those derived from pork, are widely sold as food additives.…”