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. 2016 Oct 31;36(5):656-664.
doi: 10.5851/kosfa.2016.36.5.656.

Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

Sang Keun Jin  1 , Jung Seok Choi  2 , Seung Jae Lee  3 , Seung Yun Lee  4 , Sun Jin Hur  4
Affiliations

Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

Sang Keun Jin et al. Korean J Food Sci Anim Resour. .

Abstract

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

Keywords: lipid oxidation; residual nitrite; rosemary; sausage; thyme.

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Figures

Fig. 1.
Fig. 1.. Effect of thyme and rosemary on the DPPH radical scavenging capacity in sausages during storage.
Fig. 2.
Fig. 2.. Representative images of the processed sausages.
See this image and copyright information in PMC

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