Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBA...

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Autores principales:	Qing Xiao, Mei Xu, Baocai Xu, Conggui Chen, Jieying Deng, Peijun Li
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	high pressure processing spice extracts low-salt sausage storage quality Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6d0797dda2024f94ace2dea1943761b5
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spelling	oai:doaj.org-article:6d0797dda2024f94ace2dea1943761b52021-11-25T17:33:20ZCombined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage10.3390/foods101126102304-8158https://doaj.org/article/6d0797dda2024f94ace2dea1943761b52021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2610https://doaj.org/toc/2304-8158The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (<i>p</i> < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (<i>p</i> < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (<i>p</i> > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (<i>p</i> < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.Qing XiaoMei XuBaocai XuConggui ChenJieying DengPeijun LiMDPI AGarticlehigh pressure processingspice extractslow-salt sausagestorage qualityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2610, p 2610 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	high pressure processing spice extracts low-salt sausage storage quality Chemical technology TP1-1185
spellingShingle	high pressure processing spice extracts low-salt sausage storage quality Chemical technology TP1-1185 Qing Xiao Mei Xu Baocai Xu Conggui Chen Jieying Deng Peijun Li Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
description	The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (<i>p</i> < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (<i>p</i> < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (<i>p</i> > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (<i>p</i> < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.
format	article
author	Qing Xiao Mei Xu Baocai Xu Conggui Chen Jieying Deng Peijun Li
author_facet	Qing Xiao Mei Xu Baocai Xu Conggui Chen Jieying Deng Peijun Li
author_sort	Qing Xiao
title	Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
title_short	Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
title_full	Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
title_fullStr	Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
title_full_unstemmed	Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage
title_sort	combined effect of high-pressure processing with spice extracts on quality of low-salt sausage during refrigerated storage
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6d0797dda2024f94ace2dea1943761b5
work_keys_str_mv	AT qingxiao combinedeffectofhighpressureprocessingwithspiceextractsonqualityoflowsaltsausageduringrefrigeratedstorage AT meixu combinedeffectofhighpressureprocessingwithspiceextractsonqualityoflowsaltsausageduringrefrigeratedstorage AT baocaixu combinedeffectofhighpressureprocessingwithspiceextractsonqualityoflowsaltsausageduringrefrigeratedstorage AT congguichen combinedeffectofhighpressureprocessingwithspiceextractsonqualityoflowsaltsausageduringrefrigeratedstorage AT jieyingdeng combinedeffectofhighpressureprocessingwithspiceextractsonqualityoflowsaltsausageduringrefrigeratedstorage AT peijunli combinedeffectofhighpressureprocessingwithspiceextractsonqualityoflowsaltsausageduringrefrigeratedstorage
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Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

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