Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

Food Chemistry

Volumn 117, Issue 1, 2009, Pages 106-113

  Liu, Deng Cheng ^a   Tsau, Ruei Tsz ^a   Lin, Yen Chih ^a   Jan, Shyh Shyan ^a   Tan, Fa Jui ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Chinese mahogany; Fresh sausage; Rosemary; Volatile compound

Indexed keywords

ACID; ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; ETHER DERIVATIVE; NITROGEN DERIVATIVE; PHENOL DERIVATIVE; THIOBARBITURIC ACID; UNCLASSIFIED DRUG; VOLATILE BASIC NITROGEN;

ARTICLE; CHICKEN MEAT; CHICKEN SAUSAGE; CHINESE MAHOGANY; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; PH; ROSEMARY; TREE;

ROSMARINUS OFFICINALIS; SWIETENIA;

EID: 67349200371     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.083     Document Type: Article

References (30)

1. Angioni A., Barra A., Cereti E., Barile D., Coisson J.D., Arlorio M., et al. Chemical composition, plant genetic difference, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. Journal of Agriculture and Food Chemistry 52 11 (2004) 3530-3535
2. AOAC. Official methods of analysis. 15th ed. (1990), Association of Official Analytical Chemists, Virginia, USA
3. Aruoma O.I., Halliwell B., Aeschbach R., and Löligers J. Antioxidant and pro-oxidant properties of active rosemary constituents: Carnosol and carnosic acid. Xenobiotica 22 2 (1992) 257-268
4. Carvalho Jr. R.N., Moura L.S., Rosa P.T.V., and Meireles M.A.A. Supercritical fluid extraction from rosemary (Rosmarinus officinalis): Kinetic data, extract's global yield, composition, and antioxidant activity. The Journal of Supercritical Fluids 35 3 (2005) 197-204
5. Chen H.Y., Lin Y.C., and Hsieh C.L. Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs. Food Chemistry 104 4 (2007) 1418-1424
6. Cho E.J., Yokozawa T., Rhyu D.Y., Kim H.Y., Shibahara N., and Park J.C. The inhibitory effects of 12 medicinal plants and their component compounds on lipid peroxidation. American Journal of Chinese Medicine 31 (2003) 907-917
7. CNS (Chinese National Standards), (1982). General No. 1451, Classified No. N6029. Bureau of 352 Standards, Metrology and Inspection, MOEA, ROC.
8. Collins M.A., and Charles H.P. Antimicrobial activity of carnosol and ursolic acid: Two anti-oxidant constituents of Rosmarinus officinalis L. Food Microbiology 4 (1987) 311-315
9. Daood H.G., Vinkler M., Markus F., Hebshi E.A., and Biacs P.A. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chemistry 55 (1996) 365-372
10. Dogan S., and Dogan M. Determination of kinetic properties of polyphenol oxidase from Thymus (Thymus longicaulis subsp. chaubardii var. chaubardii). Food Chemistry 88 1 (2004) 69-77
11. Edmonds J.M., and Staniforth M. Toona sinensis: Meliaceae. Curtis's Botanical Magazine 15 3 (1998) 186-193
12. Erkan N., Ayranci G., and Ayranci E. Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry 110 7 (2008) 76-82
13. Faustman C., Specht S.M., Malkus L.A., and Kinsman D.M. Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc. Meat Science 31 (1992) 351-362
14. Fernández-Lopez J., Zhi N., Aleson-Carbonell L., Pérez-Alvarez J.A., and Kuri V. Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Science 69 3 (2005) 371-380
15. Georgantelis D., Ambrosiadis I., Katikou P., Blekas G., and Georgakis S.A. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C. Meat Science 76 (2007) 172-181
16. Georgantelis D., Blekas G., Katikou P., Ambrosiadis I., and Fletouris D.J. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science 75 (2007) 256-264
17. Gokalp H.T., Ockerman H.W., Plimpton P.F., and Harper W.J. Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage. Journal of Food Science 48 (1983) 829-834
18. Hseu Y.C., Chang W.H., Chen C.S., Liao J.W., Huang C.J., Lu F.J., et al. Antioxidant activities of Toona Sinensis leaves extracts using different antioxidant models. Food and Chemical Toxicology 46 1 (2008) 105-114
19. Kuo J.C., Dresel J., Huang C.J., and Ockerman H.W. Effect of phosphate type, packaging method and storage time on characteristics of Chinese sausage. Journal of Food Processing and Preservation 11 4 (1987) 325-338
20. Mata A.T., Proença C., Ferreira A.R., Serralheiro M.L.M., Nogueira J.M.F., and Araújo M.E.M. Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food Chemistry 103 (2007) 778-786
21. Mottram D.S. Flavour formation in meat and meat products: A review. Food Chemistry 62 4 (1998) 415-424
22. Romans J.R., Costello W.J., Carlson C.W., Greaser M.L., and Jones K.W. The meat we eat (1994), Interstate Publishers, Inc, Danville, IL
23. Sebranek J.G., Sewalt V.J.H., Robbins K.L., and Houser T.A. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science 69 (2005) 289-296
24. Shi Y.F. Herb knowledge guide (2003), Suncolor Culture Co., Ltd, Taipei, Taiwan
25. Tsau, R. T. (2006). Effect of various levels of Chinese mahogany or rosemary on the quality of fresh chicken sausage during storage at 4 °C. Master thesis, National Chung-Hsing University: Taichung, Taiwan.
26. Wang K.J., Yang C.R., and Zhang Y.J. Phenolic antioxidants from Chinese toon (fresh young leaves and shoots of Toona sinensis). Food Chemistry 101 1 (2007) 365-371
27. Wang T.Y., Liu D.C., and Chen M.T. Effects of spices and herbs on the volatile 449 compounds of Chinese marinated and spiced pork shank and marinade. Journal of the Chinese Society of Animal Science 27 (1998) 263-270
28. Wei G.J., and Ho C.T. A stable quinone identified in the reaction of carnosol, a major antioxidant in rosemary, with 2,2-diphenyl-1-picrylhydrazyl radical. Food Chemistry 96 (2006) 471-476
29. Yang H.L., Chang W.H., Chia Y.C., Huang C.J., Lu F.J., Hsu H.K., et al. Toona sinensis extracts induces apoptosis via reactive oxygen species in human premyelocytic leukemia cells. Food and Chemical Toxicology 44 (2006) 1978-1988
30. Yu L., Scanlin L., Wilson J., and Schmidt G. Rosemary extracts as inhibitors of lipid oxidation and color change in cooked turkey products during refrigerated storage. Journal of Food Science 67 (2002) 582-585