TY - JOUR
T1 - Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display
AU - Schilling, M. W.
AU - Pham, A. J.
AU - Williams, J. B.
AU - Xiong, Y. L.
AU - Dhowlaghar, N.
AU - Tolentino, A. C.
AU - Kin, S.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/9
Y1 - 2018/9
N2 - 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.
AB - 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.
KW - Fresh pork sausage
KW - Natural antioxidants
KW - Principal components analysis
KW - Sensory descriptive
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U2 - 10.1016/j.meatsci.2018.05.009
DO - 10.1016/j.meatsci.2018.05.009
M3 - Article
C2 - 29778983
AN - SCOPUS:85047057783
SN - 0309-1740
VL - 143
SP - 199
EP - 209
JO - Meat Science
JF - Meat Science
ER -