Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

  • Zhang, Huiyun (Food and Bioengineering Department, Henan University of Science and Technology) ;
  • Peng, Xinyan (College of Food Engineering, Ludong University) ;
  • Li, Xinling (Food and Bioengineering Department, Henan University of Science and Technology) ;
  • Wu, Jingjuan (Food and Bioengineering Department, Henan University of Science and Technology) ;
  • Guo, Xinyu (Food and Bioengineering Department, Henan University of Science and Technology)
  • Received : 2016.10.14
  • Accepted : 2017.01.02
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at $4^{\circ}C$. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased $L^*$ values (p<0.05) and increased $a^*$ values (p<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.

Keywords

References

  1. Baghshahi, H., Riasi, A., Mahdavi, A. H., and Shirazi, A. (2014) Antioxidant effects of clove bud (Syzygium aromaticum) extract used with different extenders on ram spermatozoa during cryopreservation. Cryobiology 69, 482-487. https://doi.org/10.1016/j.cryobiol.2014.10.009
  2. Berardo, A., Claeys, E., Vossen, E., Leroy, F., and De Smet, S. (2015) Protein oxidation affects proteolysis in a meat model system. Meat Sci. 106, 78-84. https://doi.org/10.1016/j.meatsci.2015.04.002
  3. Botsoglou, E., Govaris, A., Ambrosiadis, I., and Fletouris, D. (2012) Lipid and protein oxidation of ${\alpha}$-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or ${\alpha}$-tocopheryl acetate. Meat Sci. 92, 525-532. https://doi.org/10.1016/j.meatsci.2012.05.022
  4. Chen, H. S., Diao, J. J., Li, Y., Chen, Q., and Kong, B. H. (2016) The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein. Meat Sci. 111, 60-66. https://doi.org/10.1016/j.meatsci.2015.08.017
  5. Coutinho de Oliveira, T. L., Malfitano de Carvalho, S., de Araujo Soares, R., Andrade, M. A., Cardoso, M. D. G, Ramos, E. M., and Piccoli, R. H. (2012) Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT-Food Sci. Technol. 45, 204-212. https://doi.org/10.1016/j.lwt.2011.09.006
  6. Estevez, M., Ventanas, S., and Cava, R. (2006) Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté. Meat Sci. 74, 396-403. https://doi.org/10.1016/j.meatsci.2006.04.010
  7. Falowo, A. B., Fayemi, P. O., and Muchenje, V. (2014) Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. Food Res. Int. 64, 171-181. https://doi.org/10.1016/j.foodres.2014.06.022
  8. Fasolato, L., Carraro, L., Facco, P., Cardazzo, B., Balzan, S., Taticchi, A., Andreani, N. A., Montemurro, F., Martino, M. E., Di Lecce, G., Toschi, T. G., and Novelli, E. (2016) Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes ina fresh pork sausage enriched with phenolic compounds from olive vegetation water. Int. J. Food Microbiol. 228, 34-43. https://doi.org/10.1016/j.ijfoodmicro.2016.04.003
  9. Feng, X., Sebranek, J. G., Lee, H. Y., and Ahn, D. U. (2016) Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat Sci. 121, 285-291. https://doi.org/10.1016/j.meatsci.2016.06.027
  10. Hayes, J. E., Stepanyan, V., Allen, P., O'grady, M. N., and Kerry, J. P. (2011) Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Sci Technol. 44, 164-172. https://doi.org/10.1016/j.lwt.2010.05.020
  11. Ito, M., Murakami, K., and Yoshino, M. (2005) Antioxidant action of eugenol compounds: Role of metal ion in the inhibition of lipid peroxidation. Food Chem. Toxicol. 43, 461-466. https://doi.org/10.1016/j.fct.2004.11.019
  12. Jayathilakan, K., Sharma, G. K., Radhakrishna, K., and Bawa, A. S. (2007) Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chem. 105, 908-916. https://doi.org/10.1016/j.foodchem.2007.04.068
  13. Jia, N., Kong, B. H., Liu, Q., Diao, X. P., and Xia, X. F. (2012) Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation ofpork patties during chilled storage. Meat Sci. 91, 533-539. https://doi.org/10.1016/j.meatsci.2012.03.010
  14. Jongberg, S., Torngren, M. A., Gunvig, A., Skibsted, L. H., and Lund, M. N. (2013) Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 93, 538-546. https://doi.org/10.1016/j.meatsci.2012.11.005
  15. Jung, E. Y., Yun, I. R., Go, G. W., Kim, G. D., Seo, H. W., Joo, S. T., and Yang, H. S. (2012) Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage. LWT-Food Sci. Technol. 46, 556-562. https://doi.org/10.1016/j.lwt.2011.11.007
  16. Kong, B. H., Zhang, H. Y., and Xiong, Y. L. (2010) Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Sci. 85, 772-778. https://doi.org/10.1016/j.meatsci.2010.04.003
  17. Lara, M. S., Gutierrez, J. I., Timon, M., and Andres, A. I. (2011) Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. Meat Sci. 88, 481-488. https://doi.org/10.1016/j.meatsci.2011.01.030
  18. Lorido, L., Ventanas, S., Akcan, T., and Estevez, M. (2016) Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. Food Chem. 196, 1310-1314. https://doi.org/10.1016/j.foodchem.2015.10.092
  19. Lu, M., Yuan, B., Zeng, M., and Chen, J. (2011) Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Res. Int. 44, 530-536. https://doi.org/10.1016/j.foodres.2010.10.055
  20. Lund, M. N., Heinonen, M., Baron, C. P., and Estevez, M. (2011) Protein oxidation in muscle foods: A review. Mol. Nutr. Food Res. 55, 83-95. https://doi.org/10.1002/mnfr.201000453
  21. Maqsood, S., Abushelaibi, A., Manheem, K., AL Rashedi, A., and Kadim, I. T. (2015) Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds. LWT-Food Sci. Technol. 63, 953-959. https://doi.org/10.1016/j.lwt.2015.03.106
  22. Maqsood, S., Benjakul, S., and Balange, A. K. (2012) Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chem. 130, 408-416. https://doi.org/10.1016/j.foodchem.2011.07.065
  23. Mcarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., and Buckley, D. J. (2001) Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 58, 45-52. https://doi.org/10.1016/S0309-1740(00)00129-7
  24. Meilgaard, M., Civille, G. V., and Carr, B. T. (1999) Sensory evaluation techniques (3rd ed.). Boca Raton, FL: CRC Press.
  25. Nam, H. and Kim, M. M. (2013) Eugenol with antioxidant activity inhibits MMP-9 related to metastasis in human fibrosarcoma cells. Food Chem Toxicol. 55, 106-112. https://doi.org/10.1016/j.fct.2012.12.050
  26. Naveena, B. M., Muthukumar, M., Sen, A. R., Babji, Y., and Murthy, T. R. K. (2006) Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Sci. 74, 409-415. https://doi.org/10.1016/j.meatsci.2006.04.020
  27. Nieto, G., Jongberg, S., Andersen, M. L., and Skibsted, L. H. (2013) Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Meat Sci. 95, 177-184. https://doi.org/10.1016/j.meatsci.2013.05.016
  28. Nunez De Gonzalez, M. T., Hafley, B. S., Boleman, R. M., Miller, R. M., Rhee, K. S., and Keeton, J. T. (2009) Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams. Meat Sci. 83, 74-81. https://doi.org/10.1016/j.meatsci.2009.04.002
  29. Radha Krishnan, K., Babuskin, S., Azhagu Saravana Babu, P., Sasikala, M., Sabina, K., Archana, G., Sivarajan, M., and Sukumar, M. (2014) Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat. Int. J. Food Microbiol. 171, 32-40. https://doi.org/10.1016/j.ijfoodmicro.2013.11.011
  30. Sulaiman, S. F. and Ooi, K. L. (2012) Antioxidant and anti food-borne bacterial activities of extracts from leaf and different fruit parts of Myristica fragrans Houtt. Food Control. 25, 533-536. https://doi.org/10.1016/j.foodcont.2011.11.005
  31. Turgut, S. S., Soyer, A., and Isikci, F. (2016) Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Sci. 116, 126-132. https://doi.org/10.1016/j.meatsci.2016.02.011
  32. Wojdylo, A., Oszmianski, J., and Czemerys, R. (2007) Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem. 105, 940-949. https://doi.org/10.1016/j.foodchem.2007.04.038
  33. Xi, Y., Sullivan, G. A., Jackson, A. L., Zhou, G. H., and Sebranek, J. G. (2012) Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Sci. 90, 130-138. https://doi.org/10.1016/j.meatsci.2011.06.013
  34. Zhang, L., Lin, Y. H., Leng, X. J., Huang, M., and Zhou, G. H. (2013) Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Sci. 95, 145-150. https://doi.org/10.1016/j.meatsci.2013.05.005

Cited by

  1. Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of Chinese-style pork sausage pp.1573-5176, 2017, https://doi.org/10.1007/s10811-017-1347-4
  2. Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball vol.38, pp.6, 2018, https://doi.org/10.5851/kosfa.2018.e53
  3. 산양유 단백질 분해물/키토올리고당 나노 전달체 제조 및 물리화학적 특성연구 vol.35, pp.3, 2017, https://doi.org/10.22424/jmsb.2017.35.3.208
  4. Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles vol.36, pp.2, 2017, https://doi.org/10.22424/jmsb.2018.36.2.121
  5. Effect of Ethanol-Derived Clove Leaf Extract on the Oxidative Stress Response in Yeast Schizosaccharomyces pombe vol.2019, pp.None, 2019, https://doi.org/10.1155/2019/2145378
  6. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages vol.39, pp.5, 2017, https://doi.org/10.5851/kosfa.2019.e62
  7. Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage vol.39, pp.5, 2019, https://doi.org/10.5851/kosfa.2019.e67
  8. Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage vol.56, pp.11, 2017, https://doi.org/10.1007/s13197-019-03965-6
  9. Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period vol.39, pp.6, 2017, https://doi.org/10.5851/kosfa.2019.e77
  10. Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage vol.40, pp.4, 2020, https://doi.org/10.5851/kosfa.2020.e37
  11. Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains vol.44, pp.12, 2017, https://doi.org/10.1111/jfpp.14968
  12. Exploring the influence of Moringa oleifera leaves extract on the nutritional properties and shelf life of mutton patties during refrigerated storage vol.19, pp.1, 2017, https://doi.org/10.1080/19476337.2021.1910732
  13. Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review vol.10, pp.2, 2017, https://doi.org/10.3390/antiox10020263
  14. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant vol.10, pp.9, 2021, https://doi.org/10.3390/antiox10091465
  15. Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors vol.9, pp.9, 2017, https://doi.org/10.3390/pr9091556