Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

M. W. Schilling, A. J. Pham, J. B. Williams, Y. L. Xiong, N. Dhowlaghar, A. C. Tolentino, S. Kin

Research output: Contribution to journalArticlepeer-review

39 Scopus citations

Abstract

The effects of adding combinations of rosemary (R: 1500, 2000, 2500 ppm) and green tea (G: 100, 200, 300 ppm) extracts in combination with synthetic antioxidants on the physiochemical, microbial, and sensory characteristics of fresh pork sausage were evaluated. R and G improved (P <.05) oxidative stability as evidenced by lower TBARS. R2500 and G300 had fewer PPC than the control at d 7, 14, and 21 of storage. Consumer acceptability scores were greater (P <.05) in sausages with R and G when compared to the control, and the majority of the R and G treatments were liked by 98% of the respondents. Treatment combinations of at least R2000 and G200 were described by positive drivers of liking such as spice-complex, ginger, nutmeg, rosemary flavors and aromas and lower scores for descriptors such as rancid, fruity, and off-flavor/odor. This research demonstrates that rosemary and green tea extracts improved the keeping quality of fresh pork sausage under simulated retail display.

Original languageEnglish
Pages (from-to)199-209
Number of pages11
JournalMeat Science
Volume143
DOIs
StatePublished - Sep 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Fresh pork sausage
  • Natural antioxidants
  • Principal components analysis
  • Sensory descriptive

ASJC Scopus subject areas

  • Food Science

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