The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage

• Published in: Journal of the science of food and agriculture 2016-09, Vol.96 (12), p.4089-4097
• Main Authors: Jin, Sang‐Keun, Choi, Jung‐Seok, Jeong, Jin‐Yeon, Kim, Gap‐Don
• Format: Article
• Language: English
• Subjects: Animals; antioxidant; Antioxidants; Biphenyl Compounds; clove; Cold storage; Cryopreservation; Emulsification; emulsified sausage; Eugenia; Food Preservation; Food quality; Food science; Free Radical Scavengers - chemistry; Meat Products; Picrates; Pork; Powders; Sausages; Scavenging; Spices; Swine; Syzygium - chemistry; Texture
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.7609

BACKGROUND Clove bud is a widely used spice in meat and meat products, and it contains high level of phenolic compounds. The effectiveness of the clove as a spice has not been fully studied at a general level of addition in the meat products. Therefore, in the present study, the antioxidant, antimicrobial, and nitrite scavenging abilities of clove bud powder (CBP) was assessed at spice level (0.1% and 0.2%) in emulsified pork sausage, during 6 weeks of cold storage. RESULTS CBP had DPPH radical scavenging ability, but CBP addition at 0.1% and 0.2% did not decrease the TBARS value. An antimicrobial effect of CBP was also not observed during the cold storage. However, residual nitrite at storage weeks 4 and 6 was shown to be lower (P < 0.05). Addition of CBP decreased CIE L* and a* values, but it produced unacceptable sensory properties. Texture profile analysis was not affected by the addition of CBP in emulsified pork sausage (P > 0.05). CONCLUSIONS The positive effect on nitrite scavenging could be expected by the addition of 0.2% CBP as a spice. However, antioxidant and antimicrobial abilities were not observed, as well as improvement in the quality of characteristics, in emulsified pork sausage. © 2016 Society of Chemical Industry