title: Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
abstract: Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 degrees C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 degrees C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at -20 degrees C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties.
authors.affiliation: Department of Food Technology, University de Oriente, Núcleo Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Isla de Margarita, 6301, Venezuela.
authors.forename: M T
authors.initials: MT
authors.lastname: Nuñez de Gonzalez
authors.forename: R M
authors.initials: RM
authors.lastname: Boleman
authors.forename: R K
authors.initials: RK
authors.lastname: Miller
authors.forename: J T
authors.initials: JT
authors.lastname: Keeton
authors.forename: K S
authors.initials: KS
authors.lastname: Rhee
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D002083:Butylated Hydroxyanisole / Q000494:pharmacology; D002084:Butylated Hydroxytoluene / Q000494:pharmacology; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D015227:Lipid Peroxidation / Q000187:drug effects*; D008461:Meat Products / Q000592:standards*; D010084:Oxidation-Reduction / Q000187:drug effects; D027861:Prunus / Q000737:chemistry*; D011786:Quality Control; D013552:Swine; D013649:Taste; D013696:Temperature; D013997:Time Factors
chemical_list: D000975:Antioxidants; D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole