Effect of Coptis chinensis Franch Addition on the Quality Characteristics of Sausages During Cold Storage
| Autor: | Seung-Jae Lee, Jung-Seok Choi, Sang Keun Jin, Seung Yuan Lee, Sun Jin Hur |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
biology
Potassium sorbate DPPH Process Chemistry and Technology Cold storage Coptis chinensis biology.organism_classification Industrial and Manufacturing Engineering Lactic acid chemistry.chemical_compound Lipid oxidation chemistry Chewiness TBARS Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Food and Bioprocess Technology. 8:1045-1053 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | The effects of Coptis chinensis Franch (CCF) powder extract and potassium sorbate addition on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with potassium sorbate (0.2 %) and CCF extracts (0.2 and 0.4 %) and stored for 4 weeks. Compared to the control, lipid oxidation values dose-dependently decreased in sausages containing CCF before and after 4 weeks of storage. The addition of CCF increased the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity of sausages. Hardness, cohesiveness, and springiness of sausage samples did not show any consistent trends. The chewiness decreased in the control and in sausages containing CCF at 4 weeks of storage, whereas the adhesiveness increased after 4 weeks in sausages containing potassium sorbate and 0.2 % CCF. The lightness, redness, and whiteness dose-dependently decreased in sausages containing potassium sorbate and CCF, whereas yellowness dose-dependently increased before and after 4 weeks of storage. During storage, compared to the control, the total plate count and lactic acid bacteria diminished in sausages with potassium sorbate and CCF. In sensory evaluation, the overall acceptability of sausages was significantly influenced by CCF addition and was lower than that of the control sausages and sausages containing potassium sorbate alone. |
| Databáze: | OpenAIRE |
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