Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees

Abstract

: The aim of this study was to evaluate the phenolic content and sensory attributes of precooked pork breakfast sausage patties enhanced with blueberry puree (BBP) or dried plum puree (DPP). Five treatments at a standardized percent fat were evaluated, which included a control, 5% or 10% BBP, and 5% or 10% DPP. The addition of BBP and DPP at 5% and 10% of the weight increased the total phenolics in the cooked sausage an average of 36%. Comparisons of fruit type, percentage of fruit added, and fruit treatments versus control were all significant (P < 0.05) for tenderness, cohesiveness, and pork sausage flavor, but were not significant for other attributes. Fruit type × fruit amount interaction was significant for sweetness. As fruit amount increased, sweetness scores also increased with the DPP treatments being sweeter than the BBP treatments (P < 0.05). A consumer panel of 10‐ to 12‐y‐old children (n= 108) rated 5% BBP and control the highest for overall like compared with other treatments, and scored both BBP treatments equal to the control for taste (P > 0.05). Approximately, 90% of the children said they would like to eat the BBP sausage again while approximately 70% said they would like to eat the DPP sausage again. Results indicate the addition of BBP or DPP to precooked pork breakfast sausage can increase phenolics that may be nutritionally beneficial while also having consumer appeal.

The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

“…These results indicated that treatments with extracts of fruit by-products showed significantly (P<0.05) higher phenolics during storage period. Similarly Leheska et al (2006) observed an increase in phenolics content of precooked pork breakfast sausages prepared with fruit purees. Naveena et al (2008) have reported a significant increase in phenolics content of cooked chicken patties treated with pomegranate juice and rind extract.…”

Dried Plum Products as a Substitute for Phosphate in Chicken Marinade

“…Leheska and others (2006) had children rate breakfast sausage patties prepared with blueberry puree or dried plum puree and found that control sausages were rated higher for mouthfeel, taste, and overall liking than sausages with either blueberry or plum ingredients. The researchers speculated that children do not like sweetness combined with sausage flavor (Leheska and others 2006). In another trial of sausage, de Gonzalez and others (2008a) found that trained sensory panels indicated that the addition of dried plum to sausage enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors.…”

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

“…The total phenolic content of cooked chicken patties was significantly higher in RP 15 and RP 20 patties compared with others. The higher level of phenolics may indicate that this product is nutritionally fortified with the addition of pomegranate rind powder (Leheska et al. , 2006).…”