Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Meat Sci. 2013 Oct;95(2):145-50. doi: 10.1016/j.meatsci.2013.05.005. Epub 2013 May 13.
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.
本研究旨在评估水平为 0.05%、0.1%和 0.15%（w/w）的鼠尾草对中式香肠在 4°C 下贮藏 21 天的氧化稳定性的影响。结果表明，与对照组相比，鼠尾草添加到香肠中会导致较低的 L值（P<0.05）和较高的 a值（P<0.05）。在冷藏过程中，添加鼠尾草的香肠中 TBARS 值的增加显著减缓，蛋白质羰基的形成也显著减缓（P<0.05），但巯基的损失加速（P<0.05）。在香肠中添加 0.1%和 0.15%的鼠尾草可以减少冷藏过程中质构恶化（P<0.05）。本研究中使用的鼠尾草对香肠的感官特性没有负面影响。
