Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 1, Pages 164-172Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2010.05.020
Keywords
Lipid oxidation; Pork sausage; Lutein; Sesamol; Ellagic acid; Olive leaf extract
Categories
Funding
- Irish Government
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The effect of lutein (200 mu g/g meat), sesamol (250 mu g/g meat), ellagic acid (300 mu g/g meat) and olive leaf extract (200 mu g/g meat) on total viable counts (TVC), pH, water holding capacity (WHC), cooking loss, lipid oxidation (thiobarbituric acid-reactive substances, TBARs), colour stability, texture and sensory evaluation of fresh and cooked pork sausages stored in aerobic or modified atmosphere packs (MAP) was investigated. Addition of sesamol, ellagic acid and olive leaf extract reduced (P < 0.001) lipid oxidation in all packaged raw and cooked pork sausages. Antioxidant potency followed the order: sesamol 250 > ellagic acid 300 > olive leaf extract 200 > lutein 200 for both raw and cooked pork sausages. Addition of sesamol increased (P < 0.001) WHC on days 2 and 12 of MAP storage. Meat addition of lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, TVCs, tenderness, juiciness, texture or product flavour. Lutein, sesamol, ellagic acid and olive leaf extract were effective as natural functional ingredients in suppressing lipid oxidation and have the potential to be incorporated into functional raw and cooked pork sausages. (C) 2010 Elsevier Ltd. All rights reserved.
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