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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0094    [Accepted] Published online May 28, 2019.
Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage
Hengyue Zhou1, Xinbo Zhuang1, Changyu Zhou1, Daming Ding1, Chunbao Li1, Yun Bai1, Guanghong Zhou1,*
1Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
Correspondence:  Guanghong Zhou, Tel: +86-025-84396928, Fax: +86-025-84396928, Email: guanghong.zhou@hotmail.com
Received: 1 February 2019   • Revised: 25 March 2019   • Accepted: 29 April 2019
Abstract
Objective
The aim of this work was to assess the effect of fermented blueberry (2%, 4% and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4 °C for 28 days.
Methods
The antioxidant activity of fermented blueberry (FB) was determined through radical-scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0, 2, 4, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatments were also determined.
Results
The IC50 value indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p < 0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groupss (p < 0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal decreased from 58.25% to 19.41%, which may cause rancid flavors. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis (PCA) showed that the aroma profiles of sausages with and without FB are easily identified.
Conclusion
The addition of FB could significantly recduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.
Keywords: Emulsion-type Sausage; Antioxidant; Volatile Profile; Refrigerated Storage


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