Zhang Huiyun, Peng Xinyan, Li Xinling, Wu Jingjuan, Guo Xinyu
Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan, 471003, China.
College of Food Engineering, Ludong University, Yantai, Shandong 264025, China.
Korean J Food Sci Anim Resour. 2017;37(1):114-122. doi: 10.5851/kosfa.2017.37.1.114. Epub 2017 Feb 28.
This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (<0.05), while also controlling the production of protein carbonyls (<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (<0.05). Sausages amended with clove extract also had decreased L* values (<0.05) and increased a* values (<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.
本研究旨在评估丁香提取物（CE）（0.25%、0.5%、1%和2%）对中式香肠在4°C下储存21天的氧化稳定性和品质劣变的影响。向香肠中添加丁香提取物显著延缓了硫代巴比妥酸反应物质（TBARS）值的升高（<0.05），同时也控制了蛋白质羰基的产生（<0.05）。然而，添加丁香提取物促进了香肠中还原巯基含量的降低（<0.05）。与对照组相比，添加丁香提取物的香肠L值降低（<0.05），a值升高（<0.05）。同样，与对照组相比，添加丁香提取物的香肠在冷藏储存期间质地劣变得到延缓。此外，添加丁香提取物对香肠的感官特性没有负面影响。这些结果表明，丁香提取物在冷藏储存21天期间能有效保护香肠免受氧化和品质劣变。
