title: Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
abstract: 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°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.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: L
authors.initials: L
authors.lastname: Zhang
authors.forename: Y H
authors.initials: YH
authors.lastname: Lin
authors.forename: X J
authors.initials: XJ
authors.lastname: Leng
authors.forename: M
authors.initials: M
authors.lastname: Huang
authors.forename: G H
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D000818:Animals; D003116:Color; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry; D061353:Food Storage / Q000379:methods*; D050356:Lipid Metabolism / Q000187:drug effects; D008461:Meat Products / Q000032:analysis*; D018384:Oxidative Stress / Q000187:drug effects*; D050050:Protein Carbonylation / Q000187:drug effects; D027543:Salvia officinalis / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000378:metabolism; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D005520:Food Preservatives; D013438:Sulfhydryl Compounds; D017392:Thiobarbituric Acid Reactive Substances