Abstract
Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/kg). Sausages were stored frozen (-20°C) for 15, 90, or 180 d followed by refrigerated storage (3 ± 1°C). The volatile compounds from these sausages were identified using solid phase microextraction (SPME), gas chromatography coupled with a mass selective detector (GC-MSD), and OSME-gas chromatography-olfactometry (GCO-OSME). Fifty-five aroma compounds were identified from the headspace of pork sausage where spice-derived volatiles such as terpenes (α-pinene, α-thujene) and terpenoids (isopulegol, 1,8-cineole) were the most abundant compounds in the headspace of the fresh product (0 d). Aldehydes (heptanal, 2-heptenal, (E,E)-2,4-decadienal) and alcohols (1-octen-3-ol, 1-penten-3-ol) characteristic of lipid degradation and microbial metabolites (methanethiol, 3-methylbutanoic acid, acetoin) were associated with more intense odorants as the product neared the end of shelf life at 14 d of refrigerated storage. Incorporation of R resulted in lower levels of hexanal (cut grass) and 1-octen-3-ol (mushroom) across all frozen storage periods. After 180 d of frozen storage, higher levels of G contained lower concentrations of ethanol (alcoholic), 3-methylbutanoic acid (sweaty), and 2-acetyl-1-pyrroline (popcorn). As R and G concentration increased in the sausage, there were greater (P < 0.05) concentrations of terpenes and less (P < 0.05) acetic acid throughout refrigerated storage. Incorporation of R resulted in less (P < 0.05) 2,4-decadienal (oxidized ginger-nutmeg), and methanethiol (sulfur) following 90 d of freezing. After 180 d frozen storage, higher levels of G led to less (P < 0.05) 3-methyl-1-butanol and methyl isovalerate (spoiled fruit). Enhanced protection by natural plant extract combinations was observed, especially beyond 90 d of frozen storage where oxidation associated aroma-impact volatiles were reduced in sausages with higher rosemary and/or green tea extract concentrations.
Highlights
Freezing is utilized to preserve fresh sausage during transportation and storage until they are eventually thawed for retail display (James and James, 2012)
Food grade green tea (G, GTFORT) and rosemary (R, FORTIUM Brand R10) extracts, propyl gallate (PG), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) were obtained from Kemin Food Technologies Inc. (Des Moines, IA)
The aromas related to these compounds such as “sausage/spicy/ginger/nutmeg”, “sweet cola/ minty”, “minty/eucalyptol”, “floral/linalool/spicy/cocoa/ grainy, pine/minty/rosemary/green tea”, “ginger-nutmeg/ spicy/minty”, and “spice mix/sweet” decreased (P < 0.05) in their intensities, denoting them as possible markers for product freshness (Table 3)
Summary
Freezing is utilized to preserve fresh sausage during transportation and storage until they are eventually thawed for retail display (James and James, 2012). Meat and Muscle Biology 2019, 3(1):194209 Schilling et al Volatile Composition of Fresh Pork Sausage with Natural Plant Extracts ing proteins. This facilitates interactions between prooxidants and unsaturated fatty acids, which results in free radicals and the propagation of oxidative reactions (Srinivasan et al, 1997). Oxidation leads to the formation of secondary oxidation products that contributes to undesirable odors, including aldehydes such as n-alkanals, trans-2-alkenals, 4-hydroxy-trans-2-alkenals, and malondialdehyde (Lynch and Faustman, 2000) When these aldehydes covalently bind to myoglobin, they cause accelerated heme oxidation and metmyoglobin formation, and meat discoloration
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