Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

  • Received : 2014.09.23
  • Accepted : 2014.09.23
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.

Keywords

References

  1. Marcel BR: Concepts and strategy of functional food science: the European perspective. Am J Clin Nutr 2000, 71:1660-1664.
  2. Kotilqinen L, Rajalahti R, Ragasa C, Pehu E: Health enhancing foods: opportunities for strengthening the sector in developing countries, Agriculture and Rural Development Discussion; 2006:30.
  3. INRA: Repertoire general des aliments. Table de composition de corps grras. Paris, France: INRA; 1987.
  4. Eburne RC, Prentice G: Modified atmosphere- packed ready-to-cook and ready-to eat meat products. In Shelf Life Evaluation of Foods. Edited by Man CMD, Jones AA; 1996:156-178.
  5. Gray JJ, Gomaa EA, Buckley DJ: Oxidative quality and shelf life of meats. Meat Sci 1996, 43:111-123.
  6. Ruiz LMB, Mohan AR, Paganga G, Miller NJ, Bolwell GP, Rice ECA: Antioxidant activity of phytoestrogenic isoflavones. Free Radic Res 1997, 26:63-70. https://doi.org/10.3109/10715769709097785
  7. Kim JH, Lee HR, Pyun CW, Kim SK, Lee CH: Changes in physicochemical, microbiological and sensory properties of dry-cured ham in processed sulfur-fed pigs. J Food Process 2014. in press.
  8. Han KH, Park JK, Lee CH: Manufacture and product evaluation of fermented sausages inoculated with freeze-dried kimchi powder and starter culture. Korean J Food Sci Ani Resour 2006, 26(4):486-490.
  9. AOAC: Official Methods of Analysis. 17th edition. Gaithersburg, MD: Association of Official Analytical Chemists; 2002.
  10. Witte VC, Krause GF, Bailey ME: A new extraction method for determining 2- thiobarbituric acid values of pork. Food Technol 1970, 8:326.
  11. Conway EJ: Microdiffusion Analysis and Volumetric Error. London: Crosby Lockwood and Son Ltd; 1950.
  12. Lee JI, Min HK, Lee JW, Jeong DJ, Ha YJ, Kwack SC, Park JS: Changes on the quality of loin from pigs supplemented with dietary sulfonyl methane during cold storage. Korean J Food Sci Ani Resour 2009, 29:229-237. https://doi.org/10.5851/kosfa.2009.29.2.229
  13. Park JH, Ryu MS, Lee YE, Song GS, Ryu KS: A comparision of fattening performance, physic-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed sulfur. Korean J Poult Sci 2003, 30(3):211-217.
  14. Fidel T: Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci 1998, 49:101-110. https://doi.org/10.1016/S0309-1740(97)00115-0
  15. Lee YB, Hargus GL, Webb JE, Rickansrud DA, Hagberg EC: Effect of electrical stunning on postmortem biochemical changes and tenderness in broiler breast muscle. J Food Sci 1979, 44:1121-1122. https://doi.org/10.1111/j.1365-2621.1979.tb03461.x
  16. Bloukas JG, Paneras ED, Fournitzis GC: Effect of replacing pork back fat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci 1997, 45:133-144. https://doi.org/10.1016/S0309-1740(96)00113-1
  17. Puolanne E, Peltonen J: The effects of high salt and low pH on the water-holding of meat. Meat Sci 2013, 93:167-170. https://doi.org/10.1016/j.meatsci.2012.08.015
  18. Maurice R, Didier A: Culture method to study fungal growth in solid fermentation. Eur J Appl Microbiol 1980, 9:199-209. https://doi.org/10.1007/BF00504486
  19. Leistner L, Rodel W: The stability of intermediate moisture foods with respect to microorganisms. In Intermediate Moisture Foods. Edited by Davies R, Birch G, Parke K. London: Elsevier Applied Science; 1976:120-137.
  20. Fanco I, Prieto B, Cruz JM, Lopez M, Carballo J: Study of the biochemical changes during the processing Androlla, a Spanish dry-cured pork sausage. Meat Sci 2002, 78:339-345.
  21. Kumar P, Kumar S, Tripathi MK, Mehta N, Ranjan R, Bhat ZF, Singh PK: Flavonoids in the development of functional meat products: a review. Vet World 2013, 8:573-578.
  22. Song R, Chen C, Wang L, Johnston LJ, Kerr BJ, Weber TE, Shurson GC: High sulfur content in corn dried distillers grains with soluble protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs. J Anim Sci 2013, 91(6):2715-2728. https://doi.org/10.2527/jas.2012-5350
  23. Jiang ZY, Jiang SQ, Lin YC, Xi PB, Yu DQ, Wu TX: Effects of soybean isoflavone on growth performance. Meat quality and antioxidation in male broilers. Poult Sci 2007, 86:1356-1362. https://doi.org/10.1093/ps/86.7.1356
  24. Smith LJ, Alfod JA: Action of microorganisms on the peroxides and carbonyls of rancid fat. J Food Sci 1968, 33(1):93-97. https://doi.org/10.1111/j.1365-2621.1968.tb00891.x
  25. Moerck KE, Ball HR: Lipid autoxidation in mechanically deboned chicken meat. J Food Sci 1974, 39(5):876-879. https://doi.org/10.1111/j.1365-2621.1974.tb07265.x
  26. Stapelfedt H, Bjorn H, Skovgaard IM, Skibsted LH, Bertelsen G: Warmed-over-flavour in cooked sliced beef. Chemical analysis in relation to sensory evaluation. Z Lebensm, Unters Forsch 1992, 195:203-208. https://doi.org/10.1007/BF01202796
  27. Lin KW, Lin SN: Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese style sausage. Meat Sci 2002, 60:147-154. https://doi.org/10.1016/S0309-1740(01)00116-4
  28. Jung S, Choe JH, Kim BN, Yun HJ, Kruk ZA, Jo C: Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Sci 2010, 86:520-526. https://doi.org/10.1016/j.meatsci.2010.06.007
  29. Chen WS, Liu DC, Chen MT: Determination of quality changes throughout processing steps in Chinese-style pork jerky. J Anim Sci 2004, 17:700-704.
  30. Yin LJ, Pan CL, Jiang ST: Effect of lactic acid bacterial fermentation on the characteristics of minced mackerel. J Food Sci 2002, 67:786-792. https://doi.org/10.1111/j.1365-2621.2002.tb10677.x
  31. Quervedo R, Valencia E, Cuevas G, Roneros B, Pedreschi F, Bastias JM: Color changes in the surface of fresh cut meat: A fractal kinetic application. Food Res Int 2013, 54:1430-1436. https://doi.org/10.1016/j.foodres.2013.10.006
  32. Lindahl G, Enfalt AC, Seth GV, Joseli A, Ingela HV, Andersen HJ, Braunschweig M, Andersson L, Lundstrom K: A second mutant allele (V1991) at the PRKAG3 (RN) locus- ii. Effect on colour characteristics of pork loin. Meat Sci 2004, 66:621-627. https://doi.org/10.1016/S0309-1740(03)00180-3
  33. Kayaardı S, Gok V: Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk). Meat Sci 2003, 66:249-257.
  34. Faustman C, Sun Q, Mancini R, Suman SP: Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci 2010, 86:86-94. https://doi.org/10.1016/j.meatsci.2010.04.025
  35. Fu AH, Molins RA, Sebranek JG: Storage quality characteristics of beef rib eye steaks packaged in modified atmospheres. J Food Sci 1992, 57:283-287. https://doi.org/10.1111/j.1365-2621.1992.tb05477.x
  36. Perez AJA, Sayes BME, Fernandez-Lopez J, Aranda-Catala V: Physicochemical characteristics of Spanish type dry-cured sausage. Food Res Int 1999, 32:599-607. https://doi.org/10.1016/S0963-9969(99)00104-0
  37. Hong HK, Landauer MR, Foriska MA, Ledney GD: Antibacterial activity of the soy isoflavone genistein. J Basci Microbiol 2006, 46(4):329-335. https://doi.org/10.1002/jobm.200510073
  38. Narayana KR, Reddy SM, Chaluvadi MR, Krishna DR: Bioflavonids classification, pharmacological, chemical effects and therapeutic potential. Indian J Pharmacol 2001, 33:2-16.
  39. Pham TT, Shah NP: Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli. J Food Sci 2008, 73(3):M158-M165. https://doi.org/10.1111/j.1750-3841.2008.00687.x
  40. Lucke FK: Utilization of microbes to process and preserve meat. Meat Sci 2000, 56:105-115. https://doi.org/10.1016/S0309-1740(00)00029-2

Cited by

  1. Effects of non-meat proteins on the quality of fermented sausages vol.8, pp.2, 2014, https://doi.org/10.21603/2308-4057-2020-2-259-267
  2. Dietary inclusion of mineral detoxified nano-sulfur dispersion on growth performance, fecal score, fecal microbiota, gas emission, blood profile, nutrient digestibility, and meat quality in finishing vol.101, pp.4, 2014, https://doi.org/10.1139/cjas-2020-0186