Effects of Different Tea Extracts on the Quality of Cantonese Sausage
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Abstract:
Natural polyphenol extracts (e.g., tea extracts) are often used in place of synthetic antioxidants in meat products. The effects of different tea extracts on the quality of Cantonese sausage were examined through determining the water content, water activity, TBARS value, as well as texture, color difference, low-field Nuclear Magnetic Resonance spectra and sensory scores. The results showed that the TBARS value of the Cantonese sausage added with an extract decreased from 9.83 mmol MDA/g to the values lower than 2.32 mmol MDA/g, with their TVB-N values decreasing from 0.17 mg/100 g N to the values lower than 0.07 mg/100 g N. The addition of a tea extract significantly reduced the water content of the sausage, though having an insignificant effect on water activity or water composition. For the texture characteristics, green tea, yellow tea and oolong tea extractssignificantly reduced the hardness of the sausage. As for the color difference, the addition of green tea extract increased the redness of sausage from 16.10 to 18.89. In terms of sensory characteristics, the sausages with green tea extract had the highest sensory scores for all the sensory indices, though most of the indices showed insignificant difference. Therefore, tea extract can be used as an effective method to inhibit lipid oxidation during Cantonese sausage processing, and green tea extract is the most suitable natural antioxidant for Cantonese sausage considering sensation and color.
