• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.2
• /
• pp.287-294
• /
• 2013

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color $L^*$ and whiteness (W), and an increase in color $b^*$ of pork sausage samples (p<0.05). Although color $a^*$ of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.154.1-154
• /
• 2002

• Korean Journal of Food Science and Technology
• /
• v.35 no.2
• /
• pp.320-324
• /
• 2003

Combined effect of modified atmosphere packaging and gamma irradiation on color characteristics of emulsion-type cooked pork sausage were investigated. Nitrosomyoglobin (NO-Mb) contents and CIE color values of sausage with aerobic, $CO_2, \;N_2$, and $CO_2/N_2$ packagings were observed during storage for 4 weeks. Irradiation reduced NO-Mb content in sausage, inducing denitrosylation of nitrite-cured meats. $CO_2$ and $CO_2/N_2$ packagings were effective for maintaining NO-Mb content. In CIE color values, $a^*$ was significantly reduced by irradiation at 5 kGy and above. The $a^*$ values of sausages with $CO_2$ and $CO_2/N_2$ packagings were higher than those of aerobic or $N_2$ packaging. Results indicated that modified atmosphere packaging, such as $CO_2$ or $CO_2/N_2$ packaging, was effective for minimizing the loss of red color in sausage caused by irradiation.