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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.
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1 School of Life Science, Shanxi University, Taiyuan, People’s Republic of China; Department of Food Engineering, Shanxi Pharmaceutical Vocational Institute, Taiyuan, People’s Republic of China
2 School of Life Science, Shanxi University, Taiyuan, People’s Republic of China
3 School of Biological Science and Technology, Jinzhong University, Jinzhong, People’s Republic of China
4 Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA