46G-9 |
Antioxidant properties of dried plum purees in fresh and precooked pork sausage |
M. NUNEZ DE GONZALEZ1, R. M. Boleman, B. S. Hafley, J. T. Keeton, and K. S. Rhee. (1) Dept. of Animal Science, Texas A&M Univ., 318 Kleberg Center, College Station, TX 77843-2471 Lipid oxidation is a major cause of deterioration in the quality of prepared meat products. To retard lipid oxidation and extend shelf-life, various synthetic and natural antioxidants have been used. The objective of this study was to evaluate the antioxidant properties of two dried plum purees in a pork sausage model. Fresh pork sausage made with (1) no antioxidant, (2) 3 or 6% dried plum puree (PP), (3) 3 or 6% dried plum/apple puree blend (DPA), or (4) BHA/BHT (0.02% of fat weight) were stored raw in chubs at 4°C, or were cooked as patties, partially vacuumed and stored at 4°C or -20°C. Proximate composition and cook yield were determined on raw product, while lipid oxidation, Allo-Kramer shear force and sensory attributes were evaluated on precooked (0, 7, 14, 21 and 28 days), and precooked frozen patties (30, 60 and 90 days). Color was measured on raw product over 28 days. Patties were also evaluated by a consumer sensory panel. All treatments decreased fat content and increased moisture. Only the addition of 6% PP reduced cook yield. PP and DPA slightly darkened the color of raw patties. TBA values for PP, DPA and BHA/BHT treatments did not change in raw pork sausage after 28 days. However, PP used at 3 or 6% levels was as effective as BHA/BHT in retarding lipid oxidation in precooked patties. PP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery and sage flavors. Warmed-over flavor notes were not affected by refrigerated or frozen storage. Consumer panel scores indicated that patties with 3% PP or DPA were as desirable as the control. The addition of 3 or 6% dried plum puree as a natural antioxidant was as effective as 0.02% BHA/BHT for retarding lipid oxidation in precooked pork sausage. Keyword: Dried plum puree, antioxidants, pork sausage.
Session 46G, Muscle Foods I
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