The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration.
This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased L* values (p<0.05) and increased a* values (p<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan, 471003, China.
Huiyun
H
Zhang
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China.
Xinyan
X
Peng
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan, 471003, China.
Xinling
X
Li
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan, 471003, China.
Jingjuan
J
Wu
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan, 471003, China.
Xinyu
X
Guo
Chinese-style sausage; clove; color; oxidation stability; texture