title: The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage.
abstract: BACKGROUND
  Clove bud is a widely used spice in meat and meat products, and it contains high level of phenolic compounds. The effectiveness of the clove as a spice has not been fully studied at a general level of addition in the meat products. Therefore, in the present study, the antioxidant, antimicrobial, and nitrite scavenging abilities of clove bud powder (CBP) was assessed at spice level (0.1% and 0.2%) in emulsified pork sausage, during 6 weeks of cold storage.
  
  
  RESULTS
  CBP had DPPH radical scavenging ability, but CBP addition at 0.1% and 0.2% did not decrease the TBARS value. An antimicrobial effect of CBP was also not observed during the cold storage. However, residual nitrite at storage weeks 4 and 6 was shown to be lower (P < 0.05). Addition of CBP decreased CIE L* and a* values, but it produced unacceptable sensory properties. Texture profile analysis was not affected by the addition of CBP in emulsified pork sausage (P > 0.05).
  
  
  CONCLUSIONS
  The positive effect on nitrite scavenging could be expected by the addition of 0.2% CBP as a spice. However, antioxidant and antimicrobial abilities were not observed, as well as improvement in the quality of characteristics, in emulsified pork sausage. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, 660-758, Republic of Korea.
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju, 660-758, Republic of Korea.
authors.forename: Jung-Seok
authors.initials: JS
authors.lastname: Choi
authors.affiliation: Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 660-701, Republic of Korea.
authors.forename: Jin-Yeon
authors.initials: JY
authors.lastname: Jeong
authors.affiliation: Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, 660-701, Republic of Korea.|Department of Animal Sciences, University of Illinois at Urbana-Champaign, IL 61801, USA.
authors.forename: Gap-Don
authors.initials: GD
authors.lastname: Kim
mesh_terms: D000818:Animals; D001713:Biphenyl Compounds; D015925:Cryopreservation; D005519:Food Preservation; D016166:Free Radical Scavengers / Q000737:chemistry*; D008461:Meat Products; D010851:Picrates; D011208:Powders; D017365:Spices; D013552:Swine; D027842:Syzygium / Q000737:chemistry*
chemical_list: D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D010851:Picrates; D011208:Powders; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: antioxidant; clove; emulsified sausage; pork