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Literature DB >> 24426069

Effects of tea polyphenol on quality and shelf life of pork sausages.

Fan Wenjiao¹, Chen Yunchuan², Sun Junxiu², Zhang Yongkui³.

Abstract

The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 °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.

Entities: Chemical

Keywords: Pork sausages; Quality and shelf life; Tea polyphenol

Year: 2013 PMID： 24426069 PMCID： PMC3857415 DOI： 10.1007/s13197-013-1076-x

Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701

16 in total

1. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

Authors: I Valencia; M N O'Grady; D Ansorena; I Astiasarán; J P Kerry
Journal: Meat Sci Date: 2008-05-01 Impact factor: 5.209

2. Chitosan effects on quality properties of Greek style fresh pork sausages.

Authors: N Soultos; Z Tzikas; A Abrahim; D Georgantelis; I Ambrosiadis
Journal: Meat Sci Date: 2008-05-21 Impact factor: 5.209

3. Comparative studies on the physicochemical and antioxidant properties of different tea extracts.

Authors: Haixia Chen; Yu Zhang; Xueming Lu; Zhishuang Qu
Journal: J Food Sci Technol Date: 2011-02-07 Impact factor: 2.701

4. Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period.

Authors: Fulya Turantaş; Kemal Kemahlıoğlu
Journal: J Food Sci Technol Date: 2010-12-22 Impact factor: 2.701

5. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions.

Authors: M Stasiewicz; K Lipiński; M Cierach
Journal: J Food Sci Technol Date: 2012-04-03 Impact factor: 2.701

6. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties.

Authors: S Azam; N Hadi; N U Khan; S M Hadi
Journal: Toxicol In Vitro Date: 2004-10 Impact factor: 3.500

7. Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis).

Authors: Shirin Adel Pilerood; Jamuna Prakash
Journal: J Food Sci Technol Date: 2011-11-03 Impact factor: 2.701

8. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.

Authors: Francesco Villani; Annalisa Casaburi; Carmela Pennacchia; Luisa Filosa; Federica Russo; Danilo Ercolini
Journal: Appl Environ Microbiol Date: 2007-07-06 Impact factor: 4.792

9. Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C).

Authors: K V Kumudavally; Aisha Tabassum; K Radhakrishna; A S Bawa
Journal: J Food Sci Technol Date: 2011-03-05 Impact factor: 2.701

Effects of tea polyphenol on quality and shelf life of pork sausages.

1. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.

2. Chitosan effects on quality properties of Greek style fresh pork sausages.

3. Comparative studies on the physicochemical and antioxidant properties of different tea extracts.

4. Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period.

5. Quality of meat products packaged and stored under vacuum and modified atmosphere conditions.

6. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin-3-gallate: implications for anticancer properties.

7. Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis).

8. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures.

9. Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C).

10. Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage.

1. Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat.

Review 2. Bioactive Compounds in Functional Meat Products.

Review 3. The Role of Polyphenols in Human Health and Food Systems: A Mini-Review.

4. Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté.