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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4946–4955 | Cite as

Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage

  • Jin-Kyu Seo
  • Rashida Parvin
  • Dong-Gyun Yim
  • Md Ashrafuzzaman Zahid
  • Han-Sul YangEmail author
Original Article
  • 41 Downloads

Abstract

This study was evaluated the possibility of replacing some chemical additives in meat products by the Caesalpinia sappan L. (CS) extract. Four different types of cooked pork sausages were prepared by mixing nitrite with CS extracts at different concentration like control (without nitrite and extract), T1 (0.007% nitrite), T2 (0.004% nitrite + 0.05% extract) and T3 (0.1% extract). Physicochemical properties, sensory attributes, and antioxidant activity of the control and treatments were investigated. Ash contents and DPPH radical scavenging activity were significantly (P < 0.05) higher when pork sausages were processed with the addition of CS extracts. The rate of lipid oxidation significantly (P < 0.05) decreased in the case of CS extracts addition. By comparing with the control, all nitrite or CS extract resulted in significant (P < 0.05) lower L* values; however, 0.007% nitrite and 0.004% nitrite plus 0.05% CS extract pointed significantly (P < 0.05) higher a* values in all storage times. As well as, arrangement of CS extracts (0.05%) and nitrite (0.004%) in pork sausages displayed high gumminess and cohesiveness values (P < 0.05), stable springiness and chewiness, and significantly (P < 0.05) enhance overall acceptability scores as sensory attributes compared to the control sausage after 30 days of storage. Therefore, the CS extract (0.05%), which can act as a natural antioxidant, exert a positive effect with nitrite (0.004%) on the sensory acceptability and help to preserve the desired color of cooked pork sausages by reducing oxidation rate during cold storage.

Keywords

Cooked pork sausage Caesalpinia sappan L. extract Nitrite replacement Lipid oxidation Antioxidant activity Physicochemical quality 

Notes

Acknowledgements

This research was supported by the Korea Institute of Planning and Evaluation for Technology in Food Agriculture, Forestry and Fisheries, Ministry of Agriculture, Food and Rural Affairs (Project No. 316064-02-2-HD030).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Division of Applied Science (BK21 Plus)Gyeongsang National UniversityJinjuKorea
  2. 2.Department of Animal ScienceSangji UniversityWonjuKorea
  3. 3.Institute of Agriculture and Life ScienceGyeongsang National UniversityJinjuKorea

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