title: Effects of tea polyphenol on quality and shelf life of pork sausages.
abstract: The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 °C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L(*), a(*), b(*)), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.
authors.affiliation: School of Chemical Engineering, Sichuan University, Chengdu, 610065 China ; Sichuan Tourism University, Chengdu, 610100 China.
authors.forename: Fan
authors.initials: F
authors.lastname: Wenjiao
authors.affiliation: Sichuan Tourism University, Chengdu, 610100 China.
authors.forename: Chen
authors.initials: C
authors.lastname: Yunchuan
authors.affiliation: Sichuan Tourism University, Chengdu, 610100 China.
authors.forename: Sun
authors.initials: S
authors.lastname: Junxiu
authors.affiliation: School of Chemical Engineering, Sichuan University, Chengdu, 610065 China.
authors.forename: Zhang
authors.initials: Z
authors.lastname: Yongkui
keywords: Pork sausages; Quality and shelf life; Tea polyphenol