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

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 extra...

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Bibliographic Details
Published in:Journal of food science and technology 2019-11, Vol.56 (11), p.4946-4955
Main Authors: Seo, Jin-Kyu, Parvin, Rashida, Yim, Dong-Gyun, Zahid, Md Ashrafuzzaman, Yang, Han-Sul
Format: Article
Language:English
Subjects:
Acceptability
Additives
Antioxidants
Caesalpinia sappan
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold storage
Food Science
Lipid peroxidation
Lipids
Meat
Meat products
Nitrites
Nutrition
Organic chemistry
Original
Original Article
Oxidation
Oxidation rate
Physicochemical properties
Pork
Quality management
Sausages
Scavenging
Sensory properties
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Summary: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  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03965-6