NDLI: Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Nuñez de Gonzalez, M. T. Boleman, R. M. Miller, R. K. Keeton, J. T. Rhee, K. S.
Description	Country affiliation: Venezuela Author Affiliation: Nuñez de Gonzalez MT ( Department of Food Technology, University de Oriente, Núcleo Nueva Esparta, Escuela de Ciencias Aplicadas del Mar, Isla de Margarita, 6301, Venezuela.)
Abstract	Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 degrees C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 degrees C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at -20 degrees C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties.
File Format	HTM / HTML
ISSN	00221147
Issue Number	5
Volume Number	73
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2008-06-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Antioxidants Pharmacology Food Handling Methods Lipid Peroxidation Drug Effects Meat Products Standards Prunus Chemistry Animals Analysis Butylated Hydroxyanisole Butylated Hydroxytoluene Dose-response Relationship, Drug Food Packaging Food Preservation Oxidation-reduction Quality Control Swine Taste Temperature Time Factors Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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