Abstract
The effects of different forms of Schisandra chinesis extract (20% S. chinensis juice, 20% S. chinensis ethanol extract, and 20% S. chinensis water extract) on physico-chemical characteristics and color in emulsion-type sausage were evaluated. Physico-chemical characteristics and color were determined during storage. Thiobarbituric acid reactive substance (TBARS) and residual nitrite (RN) values decreased significantly in treatments with 20% S. chinensis juice and 20% S. chinensis ethanol extract due to a lower pH. However, control treatments and treatment with 20% S. chinensis water extract did not have a significant effect on physico-chemical characteristics during storage. In addition, no remarkable differences were observed in total plate counts (TPCs, antimicrobial effect) or color in any treatment as the storage time increased. Our results suggest that 20% S. chinensis ethanol extract was the best antioxidant agent to reduce lipid oxidation and RN during storage. Keywords: Schisandra chinensis juice, Schisandra chinensis ethanol extract, Schisandra chinensis boiling water extract, physico-chemical characteristics, color, emulsion-type sausage. African Journal of Biotechnology , Vol 13(42) 4131-4131
Highlights
Evalua ation off the antioxid a dant efffects of diffferent fforms of Sc chisandra ch hinesis s in em mulsion n-type sausages during ch hilled s storag ge
No remarkable differences were obserrved in total plate counts s (TPCs, anttimicrobial e effect) or color in any treatment as a the storag ge time incre eased
Consumers ma ay be concerrned about the t app plication of an ntioxidants that prevent co olor change and a lipid d oxidation in n meat and meat m products during storag ge
Summary
Evalua ation off the antioxid a dant efffects of diffferent fforms of Sc chisandra ch hinesis s in em mulsion n-type sausages during ch hilled s storag ge. 0% S. chinen nsis water ex xtract) on ph hysico-chem mical charactteristics and d color in emulsion-ty ype sausage e were evalu uated. 0% S. chinen nsis water ex xtract did not have a significantt effect on physico-che emical charracteristics d during stora age. No remarkable differences were obserrved in total plate counts s (TPCs, anttimicrobial e effect) or color in any treatment as a the storag ge time incre eased. Disc colora ation and lipid d oxidation in meat products are importa ant parrameters thatt determine quality and acceptability a by con nsumers. Consumers ma ay be concerrned about the t app plication of an ntioxidants that prevent co olor change and a lipid d oxidation in n meat and meat m products during storag ge
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