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http://dx.doi.org/10.5851/kosfa.2017.37.1.114

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration  

Zhang, Huiyun (Food and Bioengineering Department, Henan University of Science and Technology)
Peng, Xinyan (College of Food Engineering, Ludong University)
Li, Xinling (Food and Bioengineering Department, Henan University of Science and Technology)
Wu, Jingjuan (Food and Bioengineering Department, Henan University of Science and Technology)
Guo, Xinyu (Food and Bioengineering Department, Henan University of Science and Technology)
Publication Information
Food Science of Animal Resources / v.37, no.1, 2017 , pp. 114-122 More about this Journal
Abstract
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 $4^{\circ}C$. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased $L^*$ values (p<0.05) and increased $a^*$ values (p<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.
Keywords
clove; Chinese-style sausage; oxidation stability; color; texture;
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