Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage
Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3590 |
| _version_ | 1797465293874790400 |
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| author | Qingquan Fu Shangxin Song Tianlan Xia Rongrong Wang |
| author_facet | Qingquan Fu Shangxin Song Tianlan Xia Rongrong Wang |
| author_sort | Qingquan Fu |
| collection | DOAJ |
| description | Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage. |
| first_indexed | 2024-03-09T18:20:28Z |
| format | Article |
| id | doaj.art-4f13d625364e4c5d92d5779b54d2bd40 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:20:28Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4f13d625364e4c5d92d5779b54d2bd402023-11-24T08:21:10ZengMDPI AGFoods2304-81582022-11-011122359010.3390/foods11223590Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated StorageQingquan Fu0Shangxin Song1Tianlan Xia2Rongrong Wang3School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaEffects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicochemical properties of the sausages had no significant differences compared to the control group when cherry powder addition was 1%, and the alcohols, aldehydes and esters were increased after the addition of cherry powder improved the flavor of sausages. However, higher concentration of cherry powder (3% and 5%) exerted adverse influences on sensory evaluation values and physicochemical properties of sausages compared with the control. The addition of cherry powder could better inhibit lipid and protein oxidation of sausages, and the cherry powder concentration has a positive correlation with its effect on the inhibition of lipid and protein oxidation. In addition, cherry powder could effectively control TVB-N values of sausages during chilled storage. All these results indicate that 1% cherry powder could not only guarantee the physicochemical properties of sausages, but also inhibited the oxidation of sausages during chilled storage.https://www.mdpi.com/2304-8158/11/22/3590cherry powdersausagephysiochemical propertyoxidation stabilityvolatile flavor substance |
| spellingShingle | Qingquan Fu Shangxin Song Tianlan Xia Rongrong Wang Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage Foods cherry powder sausage physiochemical property oxidation stability volatile flavor substance |
| title | Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage |
| title_full | Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage |
| title_fullStr | Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage |
| title_full_unstemmed | Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage |
| title_short | Effects of Cherry (<i>Prunus cerasus</i> L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage |
| title_sort | effects of cherry i prunus cerasus i l powder addition on the physicochemical properties and oxidation stability of jiangsu type sausage during refrigerated storage |
| topic | cherry powder sausage physiochemical property oxidation stability volatile flavor substance |
| url | https://www.mdpi.com/2304-8158/11/22/3590 |
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