Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of Chinese-style pork sausage

Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of... Arthrospira (Spirulina) platensis extract (APE) was used as a natural antioxidant in Chinese-style sausage during storage at 4 °C for 18 days. As compared to control, we examined the effect of APE on physical, chemical, microbiological, and sensory qualities of sausages, as well as on change in pH, color, thiobarbituric value (TBARS), volatile basic nitrogen (VBN), and total viable counts of mesophilic and psychrotrophic bacteria. The sensory qualities including color, aroma, taste, texture, and overall acceptability were evaluated. It was found that APE sausages displayed lower changes in pH, lightness (L*), redness (a*), yellowness (b*), TBARS value, and sensory attributes than control. However, there was no significant difference in VBN and microbiological status between APE and control sausages. Successful inhibition of lipid oxidation in samples was possible with the incorporation of APE in the refrigerated Chinese-style sausages. Our results suggest that the incorporation of APE into Chinese-style pork sausages enhance the antioxidant and maintains product quality. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Applied Phycology Springer Journals

Arthrospira (Spirulina) platensis extract improves oxidative stability and product quality of Chinese-style pork sausage

Loading next page...
 
/lp/springer_journal/arthrospira-spirulina-platensis-extract-improves-oxidative-stability-4CtDsz4e3w
Publisher
Springer Journals
Copyright
Copyright © 2017 by Springer Science+Business Media B.V., part of Springer Nature
Subject
Life Sciences; Plant Sciences; Freshwater & Marine Ecology; Plant Physiology; Ecology
ISSN
0921-8971
eISSN
1573-5176
D.O.I.
10.1007/s10811-017-1347-4
Publisher site
See Article on Publisher Site

Abstract

Arthrospira (Spirulina) platensis extract (APE) was used as a natural antioxidant in Chinese-style sausage during storage at 4 °C for 18 days. As compared to control, we examined the effect of APE on physical, chemical, microbiological, and sensory qualities of sausages, as well as on change in pH, color, thiobarbituric value (TBARS), volatile basic nitrogen (VBN), and total viable counts of mesophilic and psychrotrophic bacteria. The sensory qualities including color, aroma, taste, texture, and overall acceptability were evaluated. It was found that APE sausages displayed lower changes in pH, lightness (L*), redness (a*), yellowness (b*), TBARS value, and sensory attributes than control. However, there was no significant difference in VBN and microbiological status between APE and control sausages. Successful inhibition of lipid oxidation in samples was possible with the incorporation of APE in the refrigerated Chinese-style sausages. Our results suggest that the incorporation of APE into Chinese-style pork sausages enhance the antioxidant and maintains product quality.

Journal

Journal of Applied PhycologySpringer Journals

Published: Nov 29, 2017

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off