Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages
Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or...
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| Format: | Article |
| Language: | English |
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Korean Society of Animal Sciences and Technology
2019-01-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?pid=jast-61-1-28 |
| _version_ | 1818410000205217792 |
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| author | Juhui Choe Gye-Woong Kim Hack-Youn Kim |
| author_facet | Juhui Choe Gye-Woong Kim Hack-Youn Kim |
| author_sort | Juhui Choe |
| collection | DOAJ |
| description | Liver sausage is flavorful and highly nutritious. However, liver has a relatively
short shelf life due to acceleration of oxidation in the presence of endogenous
enzymes and metals. Powders derived from natural sources, including plants or
fruits, are applied to meat products for inhibiting oxidation without adverse
effects on their quality. Hence, this study investigated the effects of natural
powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on
the quality and change in lipid oxidation and freshness of chicken liver
sausages during two weeks of storage. Chicken liver sausages were manufactured
with chicken breast (70%) and liver (20%), pork back fat
(5%), iced water (5%), various additives, and GTL, LL, and KC [0
(control) or 1%]. They were processed in three batches. For determination
of the quality characteristics of chicken liver sausages with various plant
powders, pH, color, and texture properties were assessed. In addition, lipid
oxidation and freshness using thiobarbituric acid reactive substances (TBARS)
and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of
refrigerated storage. Higher values were obtained for pH and cooking yield in
sausage samples with LL and KC powders than in samples with the other
treatments. For a* values, the sausage samples with KC showed similar
(p > 0.05) values, whilst others had significantly
lower values than the control. The addition of the three powders to sausage
samples induced an increase (p < 0.05) in hardness,
gumminess, and chewiness. The addition of plant powders did not influence TBARS
and TVBN of sausage samples at the initial stage. However, after two weeks of
storage, significantly lower TBARS and TVBN values were observed, and the
sausage with KC (p < 0.05) showed the lowest values of
both TBARS and TVBN. The results showed the potential ability of the three
powders to improve the quality and inhibit lipid oxidation in liver sausages.
Particularly, the addition of KC did not adversely affect the a* values of
sausage samples. The effects on sensory properties and inhibition mechanisms of
GTL, LL, and KC in meat products should be further studied. |
| first_indexed | 2024-12-14T10:08:33Z |
| format | Article |
| id | doaj.art-6101e2969ae34cb59ff6d10ccd738ef1 |
| institution | Directory Open Access Journal |
| issn | 1598-9429 2055-0391 |
| language | English |
| last_indexed | 2024-12-14T10:08:33Z |
| publishDate | 2019-01-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj.art-6101e2969ae34cb59ff6d10ccd738ef12022-12-21T23:07:05ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology1598-94292055-03912019-01-01611283410.5187/jast.2019.61.1.28jast-61-1-28Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausagesJuhui Choe0Gye-Woong Kim1Hack-Youn Kim2Department of Animal Resources Science, Kongju National University, Yesan 32439, KoreaDepartment of Animal Resources Science, Kongju National University, Yesan 32439, KoreaDepartment of Animal Resources Science, Kongju National University, Yesan 32439, KoreaLiver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the a* values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.http://www.ejast.org/archive/view_article?pid=jast-61-1-28Antioxidant activityGreen tea leafKimchiLiver sausagesLotus leafQuality characteristics |
| spellingShingle | Juhui Choe Gye-Woong Kim Hack-Youn Kim Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages Journal of Animal Science and Technology Antioxidant activity Green tea leaf Kimchi Liver sausages Lotus leaf Quality characteristics |
| title | Effects of green tea leaf, lotus leaf, and kimchi powders on quality
characteristics of chicken liver sausages |
| title_full | Effects of green tea leaf, lotus leaf, and kimchi powders on quality
characteristics of chicken liver sausages |
| title_fullStr | Effects of green tea leaf, lotus leaf, and kimchi powders on quality
characteristics of chicken liver sausages |
| title_full_unstemmed | Effects of green tea leaf, lotus leaf, and kimchi powders on quality
characteristics of chicken liver sausages |
| title_short | Effects of green tea leaf, lotus leaf, and kimchi powders on quality
characteristics of chicken liver sausages |
| title_sort | effects of green tea leaf lotus leaf and kimchi powders on quality characteristics of chicken liver sausages |
| topic | Antioxidant activity Green tea leaf Kimchi Liver sausages Lotus leaf Quality characteristics |
| url | http://www.ejast.org/archive/view_article?pid=jast-61-1-28 |
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