Browse > Article
http://dx.doi.org/10.5851/kosfa.2012.32.6.725

Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage  

Kim, Young-Jik (Division of Animal Resources, Daegu University)
Choi, In-Hag (Department of Companion Animal & Animal Resources Sciences, Joongbu University)
Publication Information
Food Science of Animal Resources / v.32, no.6, 2012 , pp. 725-731 More about this Journal
Abstract
This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or ${\alpha}$-tocopherol during storage at $4^{\circ}C$ for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of ${\alpha}$-tocopherol/kg of sausage), AT200 (200 IU of ${\alpha}$-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of ${\alpha}$-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or ${\alpha}$-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or ${\alpha}$-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.
Keywords
emulsion-type sausage; garlic powder; ${\alpha}$-tocopherol; TBARS; residual nitrite; meat color;
Citations & Related Records
연도 인용수 순위
  • Reference
1 AOAC (2005) Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Association of Official Analytical Chemists. Washington DC.
2 Bekhit, A. X. D., Geesink, G. H., Ilian, M. A., Morton, J. D., and Bickerstaffe, R. (2003) The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chem. 81, 175-187.   DOI   ScienceOn
3 Brewer, M, S., Jensen, J., Prestat, C., Zhu, L. G., and Mckeith, F. K. (2002) Visual acceptability and consumer purchase intent of pumped pork loin roasts. J. Muscle Foods 13, 53-68.   DOI   ScienceOn
4 Buckley, D. J., Morrissey, P. A., and Gray, J. I. (1995) Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 73, 3122-3130.
5 Channon, H. A. and Trout, G. R. (2002) Effect of tocopherol concentration on rancidity development during frozen storage of cured and uncured processed pork product. Meat Sci. 62, 9-17.   DOI   ScienceOn
6 Duncan, D. B. (1955). Multiple range test. Biometrics 11, 1- 6.   DOI   ScienceOn
7 Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J. A., and Kuri, V. (2005) Anti-oxidant and antibacterial of natural extracts: application in beef meatballs. Meat Sci. 69, 371-380.   DOI   ScienceOn
8 Fista, G. A., Bloukas, J. G., and Siomos, A. S. (2004) Effect of leek and onion on processing and quality characteristics of Greek traditional sausage. Meat Sci. 68, 163-172.   DOI   ScienceOn
9 Harms, C., Fuhrmann, F., Nowak, B., Wenzel, S., and Sallmann, H. P. (2003) Effects of dietary vitamin E supplementation on the shelf life of cured pork sausage. Meat Sci. 63, 101-105.   DOI   ScienceOn
10 Genot, C., Borel, M. N., Metro, B., Gandemer, G., and Renerre, C. (1991) Enhancement of myoglobin antioxidation induced by phospholipids extracted from beef muscles of various metabolic types. In Proceedings of the 37th International Congress of Meat Science and Technology (pp. 356- 359), 1-6 September, Kumlmbach, Germany.
11 Harris, J. C., Cottrell, S. L., Plummer, S., and Lloyd, D. (2001) Antimicrobial properties of Allium sativum (garlic). Appl. Microbiol. Biotechnol. 57, 282-286.   DOI   ScienceOn
12 Kanner, J. (1994) Oxidative process in meat and meat products: Quality implications. Meat Sci. 36, 169-189.   DOI   ScienceOn
13 Ismail, H. A, Lee, E. J., Ko, K. Y., and Ahn, D. U. (2008) Effects of aging time and natural antioxdants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Sci. 80, 582-592.   DOI   ScienceOn
14 Jackson, R., McNeil, B., Taylor, C., Holl, G., Ruff, D., and Gwebu, E. T. (2002) Effect of aged garlic extract on casepase- 3 activity in vitro. Nutr. Neurosci. 5, 287-290.   DOI
15 Kahl, R. and Kappus, H. (1993) Toxicology of the synthetic antioxidants BHA and BHT in comparison with the natural antioxidant vitamin E. Z. Lebensm. Unters. For. 196, 329- 338.   DOI
16 Lawson, L. D. (1998) Garlic: a review of its medicinal effects and indicated active compounds. In L.D. Lawson, R. Bauer (Eds.), Phytomedicines of Europe: chemistry and biological activity (ACS Symposium series No. 691 (pp. 176- 209). Washington, DC: American Chemical Society.
17 Kim, H K., Kwak, H. J., and Kim, K H. (2002) Physiological activity and antioxidative effect of garlic extract. Food. Sci. Biotechnol. 11, 500-506.
18 Kim, Y. J., Nahm, B. A., and Choi, I. H. (2010) An evaluation of the antioxidant and antimicrobial effectiveness of different forms of garlic and BHA in emulsion-type sausages during refrigerated storage. J. Muscle Foods 21, 813-825.   DOI   ScienceOn
19 Lauzurica, S., de la Fuente, J., Diaz, M. T., Alvarez, I., Perez, C., and Caneque, V. (2005) Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere. Meat Sci. 70, 639-646.   DOI   ScienceOn
20 Lavella, C. L., Hunt, M. C., and Kropf, D. H. (1995) Display life and internal cooked colour of ground beef from vitamin E supplemented steers. J. Food Sci. 60, 1175-1178.   DOI
21 Luecke, F-K. (1999) Assessment of technological necessity of the use of nitrite and nitrate in the manufacture of meat products. Fleischwirtschaft. Inter. 79, 96-98.
22 Martinez-Tome, M., Jimenez, A. M., Ruggieri, S., Frega, N., Strabbioli, R., and Murcia, M. A. (2001) Antioxidant properties of Mediterranean spices compared with common food additives. J. Food Protect. 64, 1412-1419.
23 Sallam, K. I., Ishioroshi, M., and Samejima, K. (2004) Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensm. Wiss. Technol. 37, 849-855.   DOI   ScienceOn
24 Reddy, S. K., Gray, J. I., Price, J. F., and Wilkens, W. F. (1982) Inhibition of N-nitrosopyrrolidine in dry cured bacon by ${\alpha}$-tocopherol-coated salt system. J. Food Sci. 47, 1598- 1602.   DOI
25 Ryu, Y. C., Rhee, M. S., Lee, M. H., and Kim, B. C. (2005) Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks. Poultry Sci. 84, 809-815.   DOI
26 Ryu, Y. C., Rhee, M. S., Lee, M. H., Lee, S. K., and Kim, B. C. (2006) Effects of packaging methods on the meat quality of ${\alpha}$-tocopherol supplemented broiler chicks during refrigerated storage. Food Sci. Biotechnol. 15, 248-253.
27 Sodhi, S., Sharma, A., Brar, A. P. S., and Brar, R. S. (2008) Effect of ${\alpha}$-tocopherol and selenium on antioxidant status, lipid peroxidation and hepatopathy induced by malathion in chicks. Pestic. Biochem. Phys. 90, 82-86.   DOI   ScienceOn
28 Sammet, K., Duehlmeier, R., Sallmann, H. P., von Canatein, C., von Mueffling, T., and Nowak, B. (2006) Assessment of the antioxidative potential of dietary supplementation with ${\alpha}$-tocopherol in low-nitrite salami-type sausages. Meat Sci. 72, 270-279.   DOI   ScienceOn
29 SAS Institute Inc (2002) SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, North Carolina.
30 Shahidi, F. (1996) Natural antioxidants: An overview. In F. Shahidi (Ed.), Natural antioxidants. Chemistry, health effects and applications (pp. 1-12). Champaign, IL: AOCS press.
31 Xiong, Y. L., Decker, E. A., Robe, G. H., and Moody, W. G. (1993) Gelation of crude myofibrillar protein isolated from beef heart under antioxidative conditions. J. Food Sci. 58, 1241- 1244.   DOI   ScienceOn
32 Sun, Y. M., Ockerman, H. W., and Marriott, N. G. (2000) Garlic in Chinese sausage. J. Muscle Foods 11, 35-43.   DOI   ScienceOn
33 Thiemig, F., Buhr, H., and Oelker, P. (2000) Curing with nitriteare there alternatives. Fleischwirtschaft. Inter. 1, 106-110.
34 Witte, V. C., Krause, G. F., and Baile. M. E. (1970) A new extraction method for determining 2-thio barbituric acid values of pork and beef during storage. J. Food Sci. 35, 582- 585.   DOI
35 Anton, M., Salgues, C., and Renerre, M. (1993) Etude des relations oxydatives entre les lipids membranaires et la myoglobine in vitro. Sci. Aliments. 13, 261-274.
36 Yin, M. C. and Cheng, W. S. (2003) Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Sci. 63, 23-28.   DOI   ScienceOn
37 Aksu, M. I. and Kaya, M. (2005) The effect of ${\alpha}$-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma a cooked meat product. Meat Sci. 71, 277-283.   DOI   ScienceOn
38 Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., and Itakura, Y. (2001) Intake of garlic and its bioactive components. J. Nutr. 131, 955-962.