| Literature DB >> 23739264 |
L Zhang1, Y H Lin, X J Leng, M Huang, G H Zhou.
Abstract
The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4°C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values (P<0.05) and higher a* values (P<0.05) compared to the control. During refrigerated storage, sausages containing sage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (P<0.05), but showed accelerated losses of thiol groups (P<0.05). Addition of sage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (P<0.05). Sage used in this study had no negative effects on the sensory properties of sausages.Entities:
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Year: 2013 PMID： 23739264 DOI： 10.1016/j.meatsci.2013.05.005
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209