Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

Dong Gyun Yim; Jin Kyu Seo; Hyeon Woong Yum; Md Ashrafuzzaman Zahid; Jun Young Park; Rashida Parvin; Jonghyun Go; Sang Keun Jin; Ok Kyung Koo; Han Sul Yang

doi:10.1016/j.lwt.2019.06.002

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

Dong Gyun Yim, Jin Kyu Seo, Hyeon Woong Yum, Md Ashrafuzzaman Zahid, Jun Young Park, Rashida Parvin, Jonghyun Go, Sang Keun Jin, Ok Kyung Koo, Han Sul Yang

Department of Animal Science

Gyeongsang National University

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.

Original language	English
Article number	108235
Journal	LWT
Volume	112
DOIs	https://doi.org/10.1016/j.lwt.2019.06.002
State	Published - Sep 2019

Keywords

Antioxidant and antimicrobial activity
C. sappan L. extract
Color
Cooked pork sausage
Nitrite replacement

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10.1016/j.lwt.2019.06.002

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title = "Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage",

abstract = "The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.",

keywords = "Antioxidant and antimicrobial activity, C. sappan L. extract, Color, Cooked pork sausage, Nitrite replacement",

author = "Yim, {Dong Gyun} and Seo, {Jin Kyu} and Yum, {Hyeon Woong} and Zahid, {Md Ashrafuzzaman} and Park, {Jun Young} and Rashida Parvin and Jonghyun Go and Jin, {Sang Keun} and Koo, {Ok Kyung} and Yang, {Han Sul}",

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doi = "10.1016/j.lwt.2019.06.002",

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T1 - Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

AU - Yim, Dong Gyun

AU - Seo, Jin Kyu

AU - Yum, Hyeon Woong

AU - Zahid, Md Ashrafuzzaman

AU - Park, Jun Young

AU - Parvin, Rashida

AU - Go, Jonghyun

AU - Jin, Sang Keun

AU - Koo, Ok Kyung

AU - Yang, Han Sul

PY - 2019/9

Y1 - 2019/9

N2 - The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.

AB - The effects of C. sappan L. extract on oxidative stability, microbiological quality, and color attributes in sausages were examined. Pork sausages were prepared for four treated groups: control (without antioxidant), T1 (added with 0.007% sodium nitrite), T2 (added with 0.1% C. sappan L.), and T3 (added with 0.0035% sodium nitrite+0.1% C. sappan L.). T3 showed lower L. monocytogenes count than that saw in the control and T2 (p < 0.05). T2 had lower E. coli counts than those of T1 (p < 0.05). Inclusion of the 0.1% C. sappan L. in sausages resulted in lower lightness and higher redness compared with control (p < 0.05). T3 had the highest DPPH free radical scavenging ability followed by T2 (p < 0.05). T2 decreased lipid oxidation and had values similar to those of T1 (p < 0.05). Moreover, T2 had the highest thiol content with sausages at 2 and 4 weeks (p < 0.05). In conclusion, 0.1% C. sappan L. extracts exhibited the effectiveness in antioxidant performance, antimicrobial qualities, and color consistency in cooked pork sausages during storage.

KW - Antioxidant and antimicrobial activity

KW - C. sappan L. extract

KW - Color

KW - Cooked pork sausage

KW - Nitrite replacement

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ER -

Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

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Keywords

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