Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

被引：128

作者：

Zhang, L. ^{[1
]}

Lin, Y. H. ^{[2
]}

Leng, X. J. ^{[1
]}

Huang, M. ^{[1
]}

Zhou, G. H. ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China

[2] Hormel China Idea & Innovat Ctr, Shanghai 200436, Peoples R China

来源：

MEAT SCIENCE | 2013年 / 95卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Sage; Chinese-style sausage; Protein oxidation; Lipid oxidation; Color; Texture; PROTEIN OXIDATION; ANTIOXIDANT PROPERTIES; LIPID OXIDATION; SYNTHETIC ANTIOXIDANTS; PORK PATTIES; EXTRACTS; ROSEMARY; COLOR; DETERIORATION; FRESH;

D O I：

10.1016/j.meatsci.2013.05.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4 degrees C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values (P < 0.05) and higher a* values (P < 0.05) compared to the control. During refrigerated storage, sausages containing sage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (P < 0.05), but showed accelerated losses of thiol groups (P < 0.05). Addition of sage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (P < 0.05). Sage used in this study had no negative effects on the sensory properties of sausages. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：145 / 150

页数：6

共 37 条

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