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Article

Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

1Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Korea

2Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju, Korea

3Department of Animal Science & Technology, Chung-Ang University, Anseong, Korea


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 5, 290-296
DOI: 10.12691/jfnr-3-5-1
Copyright © 2015 Science and Education Publishing

Cite this paper:
Sang-Keun Jin, So-Ra Ha, Sun-Jin Hur, Jung-Seok Choi. Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage. Journal of Food and Nutrition Research. 2015; 3(5):290-296. doi: 10.12691/jfnr-3-5-1.

Correspondence to: Jung-Seok  Choi, Swine Science & Technology Center, Gyeongnam National University of Science and Technology, Jinju, Korea. Email: hursj@cau.ac.kr; choijs@gntech.ac.kr

Abstract

The purpose of this study was to evaluate the functional properties of herbal medicine aqueous extracts as natural preservatives to improve the quality characteristics and oxidative stability of emulsion-type pork sausage. The pH value was significantly higher in sausages of control than in groups containing herbal medicine extracts (p<0.05). The shear force values increased with the addition of herbal medicine extracts (p<0.05). The addition of herbal medicine extracts also reduced the lightness and redness, and increased the yellowness, chroma, and hue observed during storage (p<0.05). In addition, the anti-oxidative activity including 2-thiobarbituric acid reactive substances (TBARS), peroxide value (POV), and 2,2-diphenyl-1-picryhydrazla hydrate (DPPH) was higher in the Akebiaquinata (T3), Lonicera japonica (T4), and Chelidoniummajus (T5) groups than in the other groups (p<0.05). In a sensory evaluation, the Liriopeplatyphylla (T1) and Saposhnikoviaedivaricata (T2) groups scored lower than the control, whereas the T3, T4, and T5 groups showed similar attributes compared with the control. In conclusion, the addition of herbal medicine extracts did not have negative effects on the quality of emulsion-type pork sausage, and they could be used as a natural antioxidant material to prevent lipid oxidation in meat products.

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