Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage. (December 2015)

• Record Type: Journal Article
• Authors: Jin, Sang-Keun; Ha, So-Ra; Choi, Jung-Seok
• Is Part Of: Meat science. Volume 110(2015:Dec.)
• Page Start: 245
• Page End: 252
• Publication Date: 2015-12
• Subjects: C. sappan -- Quality properties -- Antioxidant activity -- Antimicrobial activity -- Cold storage; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.08.003
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods ( P < 0.05). Also, the reduction of moisture content, and the increase of cooking loss significantly occurred by the addition of 0.2% C. sappan extract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage. Highlights: The functionality of C. sappan extract in pork sausages was measured. C. sappan extract has improved the antioxidant and antimicrobial in sausage. C. sappan extract decreased the quality characteristics in sausage.