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Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage
- 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.
- Subjects :
- Antioxidant
medicine.medical_treatment
Sus scrofa
Colony Count, Microbial
Cold storage
Antioxidants
Hydrolysate
Porcine plasma
Plasma
0404 agricultural biotechnology
Lipid oxidation
medicine
Animals
Food science
Chemical composition
Chemistry
0402 animal and dairy science
04 agricultural and veterinary sciences
Hydrogen-Ion Concentration
Lipid Metabolism
Antimicrobial
040401 food science
040201 dairy & animal science
Meat Products
Food Storage
Emulsion
Oxidation-Reduction
Food Science
Subjects
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