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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Journal article

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages  [2011]

Hayes, J.E.; Stepanyan, V.; Allen, P.; O’Grady, M.N.; et al.

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The effect of lutein (200μg/g meat), sesamol (250μg/g meat), ellagic acid (300μg/g meat) and olive leaf extract (200μg/g meat) on total viable counts (TVC), pH, water holding capacity (WHC), cooking loss, lipid oxidation (thiobarbituric acid-reactive substances, TBARs), colour stability, texture and sensory evaluation of fresh and cooked pork sausages stored in aerobic or modified atmosphere packs (MAP) was investigated. Addition of sesamol, ellagic acid and olive leaf extract reduced (P<0.001) lipid oxidation in all packaged raw and cooked pork sausages. Antioxidant potency followed the order: sesamol 250>ellagic acid 300>olive leaf extract 200>lutein 200 for both raw and cooked pork sausages. Addition of sesamol increased (P<0.001) WHC on days 2 and 12 of MAP storage. Meat addition of lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, TVCs, tenderness, juiciness, texture or product flavour. Lutein, sesamol, ellagic acid and olive leaf extract were effective as natural functional ingredients in suppressing lipid oxidation and have the potential to be incorporated into functional raw and cooked pork sausages.

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Lebensmittel-Wissenschaft + [i.e. und] Technologie

ISSN : 0023-6438