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Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage
Author(s) -
Nuñez de Gonzalez M.T.,
Boleman R.M.,
Miller R.K.,
Keeton J.T.,
Rhee K.S.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00744.x
Subject(s) - food science , chemistry , butylated hydroxyanisole , lipid oxidation , butylated hydroxytoluene , antioxidant , tbars , flavor , taste , lipid peroxidation , biochemistry
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 °C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 °C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at –20 °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.