Impacts of Vitis coignetiae Pulliat extract on the physicochemical properties in dry-fermented sausages during storage

Hyun Jun Kim, Donggyun Yim, Suk Nam Kang

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

The present study was designed to compare different extraction methods in meoru (Vitis coignetiae Pulliat). The effect of meoru extract on the quality characteristics of dry-fermented sausages was also evaluated. Ground pork sausages were assigned to different groups: control without meoru hot water extract, M1 (with 0.01% meoru hot water extract), and M2 (with 0.02% meoru hot water extract). Antioxidant yield, phenolic compound content, and antioxidant properties such as 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, and ferric-reducing antioxidant power were highest in groups with the meoru hot water extract. Both groups with meoru extract had significantly lower pH and moisture content at all storage times compared with the control. The inclusion of 0.2% meoru in sausages resulted in similar meat color values compared with the control. The rate of lipid oxidation significantly decreased in the groups with meoru extract addition. When the amount of meoru extract was increased to 0.02%, lactic acid bacteria was significantly enhanced. Therefore, 0.02% meoru addition using the hot water extraction method showed effective antioxidant performance, increased lactic acid bacteria, and color consistency in dry-fermented sausages during cold storage.

Original languageEnglish
Article number116761
JournalLWT
Volume209
DOIs
StatePublished - 1 Oct 2024

Keywords

  • Antioxidant properties
  • Color values
  • Dry-fermented pork sausage
  • Lactic acid bacteria
  • Vitis coignetiea pulliat

Fingerprint

Dive into the research topics of 'Impacts of Vitis coignetiae Pulliat extract on the physicochemical properties in dry-fermented sausages during storage'. Together they form a unique fingerprint.

Cite this