Back to Search Start Over

Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Authors :
Gap-Don Kim
Jung-Seok Choi
Sang-Keun Jin
Source :
Meat Science. 171:108293
Publication Year :
2021
Publisher :
Elsevier BV, 2021.

Abstract

This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties were compared on day 1 and after 4 weeks of cold storage. At 4 weeks of storage, hardness, cohesiveness, and gumminess were highest in T3 (P 0.05). The peroxide value increased in all treatments during the 4-weeks of storage (P 0.05); however, it was not significantly different between CON, T2, and T3 (P 0.05). The total aerobic plate count was the lowest in T4 at week 4 (P 0.05). Therefore, PPH addition could improve the texture of the emulsion-type pork sausages, and an antimicrobial effect was expected following exposure to at least 20 g/kg PPH.

Details

ISSN :
03091740
Volume :
171
Database :
OpenAIRE
Journal :
Meat Science
Accession number :
edsair.doi.dedup.....4a2bacb83488cd9fcc233dcaf752bb64
Full Text :
https://doi.org/10.1016/j.meatsci.2020.108293