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

Sang-Keun Jin^{1, 2}, So-Ra Ha¹, Sun-Jin Hur^3, and Jung-Seok Choi^2,

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

Cite this paper:
Sang-Keun Jin, So-Ra Ha, Sun-Jin Hur and 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

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.

Keywords:
herbal medicine extracts; emulsion-type pork sausage; antioxidant; quality characteristics

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Cuvelier, M. E. - Berset, C. - Richard, H.: Antioxidant constituents in sage (Salvia officinalis). Journal of Agricultural and Food Chemistry, 42(3), 1994, pp. 665-669.
[2]	Korimova, L. - Mate, D. - Turek, P.: The evaluation of raw fermented meat products stabilized with vitamin E and rosemary. Folia Veterinaria (Slovak Republic), 42(4), 1998, pp. 179-181.
[3]	Cofrades, S. - Lopez-Lopez, I. - Solas, M. T. - Bravo, L. - Jimenez-Colmenero, F.: Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science, 79(4), 2008, pp. 767-776.
[4]	Hygreeva, D. - Pandey, M. C. - Radhakrishna, K.: Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat science, 98(1), 2014, pp. 47-57.
[5]	Froehlicher, T. - Hennebelle, T. - Martin-Nizard, F. - Cleenewerck, P. - Hilbert, J.L. - Trotin, F. - Grec, S.: Phenolic profiles and antioxidative effects of hawthorn cell suspensions, fresh fruits, and medicinal dried parts. Food Chemistry, 115(3), 2009,pp. 897-903.
[6]	Lahucky, R. - Nuernberg, K. - Kovac, L. - Bucko, O. - Nuernberg, G.: Assessment of the antioxidant potential of selected plant extracts--in vitro and in vivo experiments on pork. Meat Science, 85(4), 2010, pp. 779-784.
[7]	Savadkoohi, S. - Hoogenkamp, H. - Shamsi, K. - Farahnaky, A.: Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace. Meat science, 97(4), 2014, pp. 410-418.
[8]	Biswas, A. K. - Keshri, R. C. - Bisht, G. S.: Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Meat science, 66(3), 2004, pp. 733-741.
[9]	Jayathilakan, K. - Sharma, G. K. - Radhakrishna, K. - Bawa, A. S.: Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat. Food Chemistry, 105(3), 2007, pp. 908-916.
[10]	Chau, C. F. - Wu, S. H.: The development of regulations of Chinese herbal medicines for both medicinal and food uses. Trends in Food Science & Technology, 17(6), 2006, pp. 313-323.
[11]	Lasekan, O. - Lasekan, A.: Flavour chemistry of mate and some common herbal teas. Trends in Food Science & Technology, 27(1), 2012, pp. 37-46.
[12]	Yeung, W. F. - Chung, K. F. - Ng, K. Y. - Yu, Y. M. - Ziea, E. T. - Ng, B. F.: A systematic review on the efficacy, safety and types of Chinese herbal medicine for depression. Journal of Psychiatric Research, 57, 2014, pp. 165-175.
[13]	Kim, J. G. - Kang, Y. M. - Eum, G. S. - Ko, Y. M. - Kim, T. Y.: Antioxidative avtivity and antimicrobial activity of extracts from medicinal plants (Akebia quinate Decaisn,Scirusfluviatilis A. Gray, Gardenia jasminoides for. grandiflora Makino). Journal of Agriculture & Life Sciences, 37(4), 2003, pp. 69-75.
[14]	de Souza Silva, J. E. - Santos Souza, C. A. - da Silva, T. B. - Gomes, I. A. - Brito, G. D. C. - de Souza Araújo, A. A. - de Lyra-Júnior, D. P. - da Silva, W. B. - da Silva, F. A.: Use of herbal medicines by elderly patients: A systematic review. Archives of Gerontology and Geriatrics, 59(2), 2014, pp. 227-233.
[15]	Mohamed, H. M. - Mansour, H. A. - Farag, M. D.: The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef. Meat Science, 87(1), 2011, pp. 33-39.
[16]	van Galen, E.: Traditional herbal medicines worldwide, from reappraisal to assessment in Europe. Journal of Ethnopharmacology, 158 Pt B, 2014, pp. 498-502.
[17]	Kim, J. H. - Kim, J. E. - Lee, Y. K. - Nam, S. H. - Her, Y. K. - Jee, S. W. - Kim, S. G. - Park, D. J. - Choi, Y. W. - Hwang, D. Y.: The extracts from Liriope platyphylla significantly stimulated insulin secretion in the HIT-T15 pancreatic β-cell line. Journal of Life Science, 20(7), 2010,pp. 1027-1033.
[18]	Lee, S. K. - Park, J. H. - Kim, Y. T.: A study on the antioxidation and antimicrobial effect of “Megmoondong(Liriope platyphylla Wang et Tang)” water extracts.The Korean Journal of Food And Nutrition, 22(2), 2009,pp. 279-285.
[19]	Park, S. D. - Lee, G. H. - Lee, Y. S. - Kwon, Y. K. - Park, J. H. - Choi, S. M. - Shin, S. W.: Comparison of immunomodualtory effects of water-extracted Adenophorae radix, Liriopis tuber, Dendrobii herba, Polygonati Odorati phizoma and Polygonati rhizoma. Korean Journal of Oriental Physiology &Pathology, 21(2), 2007, pp. 11.
[20]	Wang, C. C. - Chen, L. G. - Yang, L. L.: Inducible nitric oxide synthase inhibitor of the Chinese herb I. Saposhnikovia divaricata (Turcz.) Schischk. Cancer Letter, 145(1-2), 1999, pp. 151-157.
[21]	Wang, C. N. - Shiao, Y. J. - Kuo, Y. H. - Chen, C. C. - Lin, Y. L.: Inducible nitric oxide synthase inhibitors from Saposhnikovia divaricata and Panax quinquefolium. Planta Medica, 66(7), 2000, pp. 644-647.
[22]	Han, B. J. - Woo, S. K. - Shin, H. K.: Effects of the water extract of Akebia (Akebia quinata Decaisne) on the growth of Clostridium perfringens and some intestinal microorganisms.The Korean Society for Microbiology and Biotechnology, 23(6), 1995,pp. 633-640.
[23]	Kwak, W. J. - Han, C. K. - Chang, H. W. - Kim, H. P. - Kang, S. S. - Son, K. H.: Loniceroside C, an antiinflammatory saponin from Lonicera japonica. Chemical and Pharmaceutical Bulletin (Tokyo), 51(3), 2003, pp. 333-335.
[24]	Xiang, T. - Xiong, Q. B. - Ketut, A. I. - Tezuka, Y. - Nagaoka, T. - Wu, L. J. - Kadota, S.: Studies on the hepatocyte protective activity and the structure-activity relationships of quinic acid and caffeic acid derivatives from the flower buds of Lonicera bournei. Planta Medica, 67(4), 2001, pp. 322-325.
[25]	Yoo, H. J. - Kang, H. J. - Song, Y. S. - Park, E. H. - Lim, C. J.: Anti-angiogenic, antinociceptive and anti-inflammatory activities of Lonicera japonica extract. Journal of Pharmcy and Pharmacology, 60(6), 2008, pp. 779-786.
[26]	Yang, G. - Lee, K. - Lee, M. H. - Kim, S. H. - Ham, I. H. - Choi, H. Y.: Inhibitory effects of Chelidonium majus extract on atopic dermatitis-like skin lesions in NC/Nga mice. Journal of Ethnopharmacology, 138(2), 2011, pp. 398-403.
[27]	Fernández–López, J. - José Angel, P. A. - Aranda–Catalá, V.: Effect of mincing degree on colour properties in pork meat. Color Research & Application, 25(5),2000,pp. 376-380.
[28]	Horwitz, W. – Latimer, G. (Ed.): Official methods of analysisof AOAC International. 18th edition. Gaithersburg AOAC International, 2005.
[29]	Buege, J. A. - Aust, S. D.: Microsomal lipid peroxidation. Methods in Enzymology, 52, 1978, pp. 302-310.
[30]	Pearson, D. (Ed.): The chemical analysis of foods. 7th edition. Churchill: Livingston, 1976. ISBN 0700014578.
[31]	Bersuder, P. - Hole, M. - Smith, G.: Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. Journal of the American Oil Chemists' Society, 75(2), 1998, pp. 181-187.
[32]	Cross, H. R. - Moen, R. – Stanfield, M. S.: Training and testing of judges for sensory analysis of meat quality. Food Technology, 32, 1979, pp. 48-54.
[33]	SAS, Program: Windows Version 9.1. 3. 2003.SAS Institute Inc.: Cary, NC.
[34]	Park, J. H. - Kang, S. N. Chu, G. M.- Jin, S. K.: Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts. Livestock Science, 165, 2014, pp. 87-94.
[35]	Park, J. H. - Kang, S.N. - Jin, S.K.: Effects of dietary supplementation of aqueous extracts of Liriopeplatyphylla and Akebiaquinata on breast meat qualities of broiler chickens. Korean journal for food science of animal resources, 33(4), 2013, pp. 456-462.
[36]	Langlois, B. E. - Kemp, J. D.: Microflora of fresh and dry-cured hams as affected by fresh ham storage. Journal of Animal Science, 38(3), 1974, pp. 525-531.
[37]	Demeyer, D. I. - Vandekerckhove, P. - Moermans, R.: Compounds determining pH in dry sausage. Meat Science, 3(3), 1979, pp. 161-167.
[38]	Lim, S. D. - Kim, K. S. - Kim, H. S.: Effect of Moktong and Jimo water extracts on the growth of lactic acid bacteria. Korean Journal of Dairy Science, 21(4), 1999, pp.285-290.
[39]	Han, J. - Rhee, K. S.: Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat. Meat science, 70(1), 2005, pp. 25-33.
[40]	Ayadi, M. A. - Kechaou, A. - Makni, I. - Attia, H.: Influence of carrageenan addition on turkey meat sausages properties. Journal of Food Engineering, 93(3), 2009, 278-283.
[41]	Horita, C. N. - Messias, V. C. - Morgano, M. A. - Hayakawa, F. M. - Pollonio, M. A. R.: Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Research International, 66(0), 2014, pp. 29-35.
[42]	Yang, H. S. - Jeong, J. Y. - Lee, J. I. - Yun, I. R. - Joo, S. T. - Park, G. B.: Effects of green tea extracts on quality characteristics and reduced nitrite content of emulsion type sausage during storage. Korean Journal for Food Science of Animal Resources, 26(4), 2006, pp. 454-463.
[43]	Higdon, J. V. - Frei, B.: Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Critical Reviews in Food Science and Nutrition, 43(1), 2003, pp. 89-143.
[44]	Bozkurt, H.: Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Science, 73(3), 2006, pp. 442-450.
[45]	Nishimoto, S. I. - Hashimoto, F. - Shimizu, K.- Sakata, Y.: Petal Coloration of Interspecific Hybrids between Camellia chrysantha X C. japonica. Journal of the Japanese Society for Horticultural Science, 73(2), 2004, pp. 189-191.
[46]	Tanikawa, N. - Kashiwabara, T. - Hokura, A. - Abe, T. - Shibata, M. - Nakayama, M.: A peculiar yellow flower coloration of camellia using aluminum-flavonoid interaction. Journal of the Japanese Society for Horticultural Science, 77(4), 2008, pp. 402-407.
[47]	Carpenter, R. - O'Grady, M. N. - O'Callaghan, Y. C. - O'Brien, N. M. - Kerry, J. P.: Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Science, 76(4), 2007, pp. 604-610.
[48]	Sebranek, J. G. - Sewalt, V. J. - Robbins, K. L. - Houser, T. A.: Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, 69(2), 2005, pp.289-296.
[49]	Sekretar, S. - Schmidt, S. - Vajdak, M. - Zahradnikova, L. - Annus, J.: Antioxidative and antimicrobial effects of some natural extracts in lard. Czech Journal of Food Sciences, 22, 2004, pp. 215-218.
[50]	Cai, Y. - Luo, Q. - Sun, M. - Corke, H.: Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Science, 74(17), 2004, pp.2157-2184.
[51]	Jongberg, S. - Torngren, M. A. - Gunvig, A. - Skibsted, L. H. - Lund, M. N.: Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science, 93(3), 2013, pp. 538-546.
[52]	Muthukumar, M. - Naveena, B. M. - Vaithiyanathan, S. - Sen, A. R. - Sureshkumar, K.: Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties. Journal of Food Science and Technology, 51(11), 2014, pp. 3172-3180.
[53]	Hayes, J. E. - Stepanyan, V. - Allen, P. - O’Grady, M. N.- Kerry, J. P.: Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT - Food Science and Technology, 44(1), 2011, pp. 164-172.
[54]	Kim, S. D. - Ku, Y. S. - Lee, I. Z. - Kim, I. D. - Youn, K. S.: General components and sensory evaluation of hot water extract from Liriopis Tuber. The Korean Society of Food Science and Nutrition, 30(1), 2001, pp. 20-24.