Effect of Caesalpinia sappan L. extract on physico-chemical properties of emulsion-type pork sausage during cold storage.
This study was performed to investigate the effect of extract from heart wood of Caesalpinia sappan on the physico-chemical properties and to find the appropriate addition level in the emulsion-type pork sausage during cold storage. The pH of treatments with C. sappan extract was significantly lower than control and T1 during cold storage periods (P<0.05). Also, the reduction of moisture content, and the increase of cooking loss significantly occurred by the addition of 0.2% C. sappan extract. Also, the texture properties and sensory of sausages containing C. sappan extract were decreased compared to control. Inclusion of the C. sappan extract in sausages resulted in lower lightness and higher yellowness, chroma and hue values. However, the antioxidant, antimicrobial activity, and volatile basic nitrogen in the emulsion-type pork sausages with C. sappan extract showed increased quality characteristics during cold storage. In conclusion, the proper addition level of C. sappan extract was 0.1% on the processing of emulsion-type pork sausage.
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea; Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
Sang-Keun
SK
Jin
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
So-Ra
SR
Ha
Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea. Electronic address: choijs@gntech.ac.kr.
Jung-Seok
JS
Choi
D000818:Animals; D029911:Caesalpinia / Q000737:chemistry*; D003080:Cold Temperature; D005519:Food Preservation; D061353:Food Storage; D008461:Meat Products / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D013552:Swine
D010936:Plant Extracts
Antimicrobial activity; Antioxidant activity; C. sappan; Cold storage; Quality properties