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dc.contributor.advisorSchilling, M. Wes
dc.contributor.authorPham-Mondala, Alessandra Julian.
dc.date2016
dc.date.accessioned2020-08-26T20:55:13Z
dc.date.available2020-08-26T20:55:13Z
dc.identifier.urihttps://hdl.handle.net/11668/19244
dc.description.abstractFresh pork sausages were prepared from prerigor meat with synthetic antioxidants and combinations of Rosemary (R: 1500, 2000, 2500 ppm) and Green tea (G: 100, 200, 300 ppm) extracts. Experimental controls contained synthetic antioxidants only. A randomized complete block design with a factorial arrangement involving ten treatment combinations, three frozen storage periods (0.5, 3, 6 mos) and four retail display times (0, 7, 14, 21 d) was utilized. Secondary lipid oxidation products were reduced (P < 0.05) in treatments with higher amounts of R compared with the control across all frozen storage periods. Higher concentrations of both plant extracts led to increased (P < 0.05)CIE a* (redness) andCIE b* (yellowness) and decreased (P < 0.05) CIE L* (lightness) up to 6 mos of storage. Higher concentrations of R enhanced chroma and delayed discoloration throughout 14 d of retail display after 3 and 6 mos of storage. Combinations of R2500+G100 inhibited (P < 0.05) microbial growth compared with the control throughout retail display. Higher levels of R and G showed higher (P < 0.05) concentrations of spice-derived terpenes alpha-pinene, camphene, and isopulegol up to 3 mos of storage. Incorporation of R resulted in lower (P < 0.05) concentrations of lipid or microbial degradation products 2,4-decadienal, 2-butanone, and methanethiol following 3 mos of storage. Higher levels of G showed lower (P < 0.05) concentrations for 3-methyl-1-butanol and methyl isovalerate after 6 mos of storage. Natural plant extract addition led to higher (P < 0.05) consumer acceptability scores and were liked by >80% of the respondents across all frozen storage periods. The control displayed spoilage and detectable rancidity by day 7 following 6 mos of storage. Pork, nutmeg, ginger, and spice complex aromas were higher (P < 0.05) in sausages with increased concentrations of R following 0.5 and 3 mos of storage. Caramelized aroma followed a similar trend for treatments with a higher G content. Ginger, copper-herbal, rancid, off-flavor and off-odor descriptors which were lower (P < 0.05) in sausages containing increased G concentrations. The use of R2500+G300 improved quality over time when the product was stored frozen for 6 mos.
dc.publisherMississippi State University
dc.subject.othershelf-life
dc.subject.othergreen tea extract
dc.subject.otherrosemary extract
dc.subject.otherpork sausage
dc.titleRefrigerated and Frozen Shelf-Life of Fresh Pork Sausage after the Addition of Antioxidants
dc.typeDissertation
dc.publisher.departmentDepartment of Food Science, Nutrition and Health Promotion
dc.publisher.collegeCollege of Agriculture and Life Sciences
dc.date.authorbirth1982
dc.subject.degreeDoctor of Philosophy
dc.subject.majorFood Science, Nutrition and Health Promotion
dc.contributor.committeeMa, Din-Pow
dc.contributor.committeeSilva, Juan L.
dc.contributor.committeeWilliams, J. Byron
dc.contributor.committeeXiong, Youling L.


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