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首页> 美国卫生研究院文献>Journal of Animal Science and Technology >Effects of green tea leaf lotus leaf and kimchi powders on qualitycharacteristics of chicken liver sausages
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Effects of green tea leaf lotus leaf and kimchi powders on qualitycharacteristics of chicken liver sausages

机译：绿茶叶荷叶和泡菜粉对品质的影响鸡肝香肠的特点

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Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the othertreatments. For a* values, the sausage samples with KC showed similar(p > 0.05) values, whilst others had significantlylower values than the control. The addition of the three powders to sausagesamples induced an increase (p < 0.05) in hardness,gumminess, and chewiness. The addition of plant powders did not influence TBARSand TVBN of sausage samples at the initial stage. However, after two weeks ofstorage, significantly lower TBARS and TVBN values were observed, and thesausage with KC (p < 0.05) showed the lowest values ofboth TBARS and TVBN. The results showed the potential ability of the threepowders to improve the quality and inhibit lipid oxidation in liver sausages.Particularly, the addition of KC did not adversely affect the a* values ofsausage samples. The effects on sensory properties and inhibition mechanisms ofGTL, LL, and KC in meat products should be further studied.
机译：肝肠味道鲜美，营养丰富。然而，由于在存在内源性酶和金属的情况下氧化的加速，肝脏具有相对较短的保存期限。将天然来源的粉末（包括植物或水果）应用于肉制品，以抑制氧化，而不会对其质量产生不利影响。因此，本研究调查了在储存两周后，来自绿茶叶（GTL），荷叶（LL）和泡菜（KC）的天然粉末对鸡肝香肠的品质以及脂质氧化和新鲜度变化的影响。鸡肝香肠由鸡胸肉（70％）和肝（20％），猪肉背脂肪（5％），冰水（5％），各种添加剂以及GTL，LL和KC [0（对照）或1％]。它们分三批处理。为了确定具有各种植物粉的鸡肝香肠的质量特征，评估了pH，颜色和质地特性。此外，在冷藏存储的第0天和第2周使用硫代巴比妥酸反应性物质（TBARS）和总挥发性碱性氮（TVBN）分析了脂质的氧化和新鲜度。使用LL和KC粉末的香肠样品获得的pH和蒸煮产量的值高于其他样品治疗。对于a *值，具有KC的香肠样品显示相似（p> 0.05）的值，而其他人的值比控件低。将三种粉末加到香肠中样品导致硬度增加（p <0.05），胶质和耐嚼性。添加植物粉不会影响TBARS以及在初始阶段的香肠样本的TVBN。但是，两周后存储时，观察到的TBARS和TVBN值显着降低，并且KC（p <0.05）的香肠显示最低值TBARS和TVBN。结果显示了这三个的潜在能力粉末可改善肝香肠的质量并抑制脂质氧化。特别是，添加KC不会对A *值产生不利影响香肠样品。对小鼠感觉特性和抑制机制的影响。肉制品中的GTL，LL和KC应该进一步研究。

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