Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2019-06-01
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| Series: | Meat and Muscle Biology |
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| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9108/ |
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| author | A.C. Tolentino A. J. Pham-Mondala J. B. Williams N. Dhowlaghar Thu Dinh Wes Schilling Yan Campbell Youling L. Xiong |
| author_facet | A.C. Tolentino A. J. Pham-Mondala J. B. Williams N. Dhowlaghar Thu Dinh Wes Schilling Yan Campbell Youling L. Xiong |
| author_sort | A.C. Tolentino |
| collection | DOAJ |
| description | Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/kg). Sausages were stored frozen (-20°C) for 15, 90, or 180 d followed by refrigerated storage (3 ± 1°C). The volatile compounds from these sausages were identified using solid phase microextraction (SPME), gas chromatography coupled with a mass selective detector (GC-MSD), and OSME-gas chromatography-olfactometry (GCO-OSME). Fifty-five aroma compounds were identified from the headspace of pork sausage where spice-derived volatiles such as terpenes (α-pinene, α-thujene) and terpenoids (isopulegol, 1,8-cineole) were the most abundant compounds in the headspace of the fresh product (0 d). Aldehydes (heptanal, 2-heptenal, (E,E)-2,4-decadienal) and alcohols (1-octen-3-ol, 1-penten-3-ol) characteristic of lipid degradation and microbial metabolites (methanethiol, 3-methylbutanoic acid, acetoin) were associated with more intense odorants as the product neared the end of shelf life at 14 d of refrigerated storage. Incorporation of R resulted in lower levels of hexanal (cut grass) and 1-octen-3-ol (mushroom) across all frozen storage periods. After 180 d of frozen storage, higher levels of G contained lower concentrations of ethanol (alcoholic), 3-methylbutanoic acid (sweaty), and 2-acetyl-1-pyrroline (popcorn). As R and G concentration increased in the sausage, there were greater (P < 0.05) concentrations of terpenes and less (P < 0.05) acetic acid throughout refrigerated storage. Incorporation of R resulted in less (P < 0.05) 2,4-decadienal (oxidized ginger-nutmeg), and methanethiol (sulfur) following 90 d of freezing. After 180 d frozen storage, higher levels of G led to less (P < 0.05) 3-methyl-1-butanol and methyl isovalerate (spoiled fruit). Enhanced protection by natural plant extract combinations was observed, especially beyond 90 d of frozen storage where oxidation associated aroma-impact volatiles were reduced in sausages with higher rosemary and/or green tea extract concentrations. |
| first_indexed | 2024-04-24T13:17:28Z |
| format | Article |
| id | doaj.art-a69eda930c384f75a5ea6598f84c3c90 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:28Z |
| publishDate | 2019-06-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-a69eda930c384f75a5ea6598f84c3c902024-04-04T17:25:16ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-06-013110.22175/mmb2019.03.0007Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen StorageA.C. Tolentino0A. J. Pham-Mondala1J. B. Williams2N. Dhowlaghar3Thu Dinh4Wes Schilling5Yan Campbell6Youling L. Xiong71Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA1Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA1Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA1Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USAAnimal and Dairy Science, Mississippi State UniversityDepartment of Food Science, Nutrition and Health Promotion, Mississippi State UniversityMississippi State UniversityJiangnan UnivPre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/kg). Sausages were stored frozen (-20°C) for 15, 90, or 180 d followed by refrigerated storage (3 ± 1°C). The volatile compounds from these sausages were identified using solid phase microextraction (SPME), gas chromatography coupled with a mass selective detector (GC-MSD), and OSME-gas chromatography-olfactometry (GCO-OSME). Fifty-five aroma compounds were identified from the headspace of pork sausage where spice-derived volatiles such as terpenes (α-pinene, α-thujene) and terpenoids (isopulegol, 1,8-cineole) were the most abundant compounds in the headspace of the fresh product (0 d). Aldehydes (heptanal, 2-heptenal, (E,E)-2,4-decadienal) and alcohols (1-octen-3-ol, 1-penten-3-ol) characteristic of lipid degradation and microbial metabolites (methanethiol, 3-methylbutanoic acid, acetoin) were associated with more intense odorants as the product neared the end of shelf life at 14 d of refrigerated storage. Incorporation of R resulted in lower levels of hexanal (cut grass) and 1-octen-3-ol (mushroom) across all frozen storage periods. After 180 d of frozen storage, higher levels of G contained lower concentrations of ethanol (alcoholic), 3-methylbutanoic acid (sweaty), and 2-acetyl-1-pyrroline (popcorn). As R and G concentration increased in the sausage, there were greater (P < 0.05) concentrations of terpenes and less (P < 0.05) acetic acid throughout refrigerated storage. Incorporation of R resulted in less (P < 0.05) 2,4-decadienal (oxidized ginger-nutmeg), and methanethiol (sulfur) following 90 d of freezing. After 180 d frozen storage, higher levels of G led to less (P < 0.05) 3-methyl-1-butanol and methyl isovalerate (spoiled fruit). Enhanced protection by natural plant extract combinations was observed, especially beyond 90 d of frozen storage where oxidation associated aroma-impact volatiles were reduced in sausages with higher rosemary and/or green tea extract concentrations.https://www.iastatedigitalpress.com/mmb/article/id/9108/green teaaroma-impact compoundsgas chromatographyrosemaryfresh pork sausage |
| spellingShingle | A.C. Tolentino A. J. Pham-Mondala J. B. Williams N. Dhowlaghar Thu Dinh Wes Schilling Yan Campbell Youling L. Xiong Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage Meat and Muscle Biology green tea aroma-impact compounds gas chromatography rosemary fresh pork sausage |
| title | Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage |
| title_full | Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage |
| title_fullStr | Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage |
| title_full_unstemmed | Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage |
| title_short | Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage |
| title_sort | changes in the volatile composition of fresh pork sausage with natural antioxidants during long term frozen storage |
| topic | green tea aroma-impact compounds gas chromatography rosemary fresh pork sausage |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9108/ |
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