Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 1, Pages 191-195Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-013-1076-x
Keywords
Pork sausages; Tea polyphenol; Quality and shelf life
Categories
Funding
- Meat Processing Key Laboratory of Sichuan Province
- Scientific Research Fund of Sichuan Provincial Education Department of China
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The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 degrees 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.
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