The development of functional pork breakfast sausages containing flavonoid rich extracts: Sensory and technological impact

摘要

The objective of this study was to determine the influence of grape seed extract (GS) (100, 200, 300 μg/ml) and rosemary-pomegranate extract (RP) (250, 500, 1000 μg/ml) on lipid and oxymyoglobin oxidation following ferric chloride/sodium ascorbate induced oxidation in a pork muscle model system (25% M. longissimus thoracis et lumborum homogenates) and to investigate the effect of the addition of these flavonoid containing extracts on pH, water holding capacity, lipid oxidation, colour, texture and organoleptic properties of raw and cooked pork breakfast sausages. Following induced lipid oxidation, lipid oxidation, oxymyoglobin (OxyMb) oxidation and metmyoglobin (Met Mb) levels were measured after 24 h at 4°C. Lipid oxidation and oxymyoglobin oxidation decreased (P<0.001) following the addition of GS and RP at all concentrations relative to the control (C) muscle model system. Two levels of GS (100 and 200 μg/g sausage; GS100 and GS200) and of RP (250 and 500 μg/g sausage; RP250 and RP500) were selected and added to breakfast pork sausages. An analysis of the technological and sensory attributes of these sausages was then carried out. Addition of either GS or RP at both concentrations had no effect on pH, WHC, emulsion stability, colour, composition or texture profile. RP sausages had reduced cook loss (P<0.05) relative to the control. GS100, GS200 and RP500 had reduced lipid oxidation. GS and RP at both levels had no effect on sausage appearance, overall liking, tenderness, flavour or juiciness liking. These results demonstrate the potential of natural flavonoid containing extracts to the meat industry in the development of novel healthy functional meat products.