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<strong>Dried</strong> plum ingredients in pork sausage . . .when compared to the control. However, no differences (P > 0.05)were found among 3% DPA, 6% DPA, and the BHA/BHT treatments.Overall, inclusion of dried plum puree increased yellowness slightlyin raw pork sausages with 3% DPA, 3% DP, and 6% DP, but the magnitudeof these differences from a consumer’s perspective has yetto be determined.Cooking yields were variable as noted by the standard errormean (1.25%), but did not differ (P > 0.05) among the control andtreatments (Table 4), except that 6% DP was less (75.14% yield) thanthe other treatments (78.65% to 81.56%). The cause of the decreasein cooking yield with 6% DP is not known.The antioxidant treatment by refrigerated storage interactionwas not significant (P > 0.05); thus the data were pooled and reportedover storage days. As shown in Table 5, internal lightness values(L ∗ ) of raw sausage decreased through day 14, then increasedas storage progressed. Redness (a ∗ ) values increased to day 14,then declined slightly, but remained higher than day 0 throughoutthe 28-d storage period. Internal yellowness (b ∗ ) values declinedslightly after 21 d of storage. Surface L ∗ (lightness) values of rawpork patties declined (P > 0.05) slightly after 7 d of refrigerated storage,then became slightly lighter by day 28. Surface redness (a ∗ ) valuesdecreased (P < 0.05) progressively during 21 d of storage, as didyellowness (b ∗ ). Overall, storage at 4 ◦ C for 28 d resulted in a slightloss of surface redness while internal redness and lightness wereenhanced. Cook yields declined after 14 d and decreased ever moreafter 28 d (84.46% against 70.46%).TBARS and Allo-Kramer shear forceSignificant reductions (P < 0.05) in TBARS values were observedfor PR and PF patties made with 3% or 6% DP and BHA/BHT whencompared to the control (Table 6). However, TBARS values wereslightly higher than the control for PR sausages with 3% DPA, butthose with 6% DPA were slightly lower. No differences (P > 0.05)in TBARS values were observed between the control and antioxidanttreatments of the uncooked (RR) sausages. PR patties containing3% or 6% DP and BHA/BHT had the lowest TBARS values andwere equivalent to those observed for the raw storage treatment. PFpatties with 6% DP were also not different from RR. TBARS valuesindicated that the inclusion of 3% or 6% DPA was not as effectiveas an antioxidant as were the other treatments. Overall, 3% or 6%DP and BHA/BHT were the most effective antioxidants based onTBARS values of precooked pork sausage patties stored under refrigeratedor frozen conditions.Raw pork sausages were not as susceptible to lipid oxidationas the cooked sausages. Previous studies documented that evenraw-refrigerated plain pork (with no seasonings or additives) wouldbe resistant to lipid oxidation due to the high levels of endogenousantioxidant enzymes (especially catalase) in the tissues (Rheeand others 1996; Pradhan and others 2000). Precooking acceleratedlipid oxidation and was suppressed with the inclusion of 3% or 6%DP, or BHA/BHT. The DPA treatments did not consistently retardlipid oxidation. The lower TBARS values observed for DP may bedue to a higher concentration of antioxidants than in the DPA. Accordingto Wang and others (1996), DP has higher ORAC values thanapple; thus the DPA would be expected to have less antioxidant capacity.These results indicate that a dried plum puree (DP) ingredientused at 3% or 6% levels was as effective of an antioxidant asa combination of BHA/BHT at 0.02%. Similarly, Sebranek and others(2005) found that the rosemary extract was equally effective asBHA/BHT in maintaining low TBARS values of precooked-frozenpork sausage patties.Kramer shear values, an instrumental measure of tenderness,were slightly higher (P < 0.05) by approximately 0.5 kg/g for RRcooked patties with 3% and 6% DP, but the other treatments werenot different. Within the PR or PF categories (Table 6), Kramer shearvalues were not different except for the 6% DPA PF treatment, whichwas slightly more tender than the control. PR patties had lowershear values than either the RR or PF patties.TBARS values (Table 7) of RR patties did not change significantly(P > 0.05) with storage. However, storage of PR patties resultedin an increase in TBARS values after 7 d. The highest valuesfor TBARS values were observed in PR patties at day 21. PF pattieshad incremental increases in TBARS values over a 90-d storageperiod. Overall, refrigerated storage of RR patties did not appearto increase lipid oxidation, but precooking of pork pattieswith subsequent refrigerated (PR) and frozen (PF) storage increasedlipid oxidation. McCarthy and others (2001) found that cookingpork patties significantly increased TBARS values 4-fold when comparedto raw patties. Various hypotheses have been developed as tohow cooking accelerates lipid oxidation in meat (Harel and Kanner1985; Asghar and others 1988; Rhee 1988; Mei and others 1994).These include (1) disruption of muscle membrane systems (thus,loss of structural integrity) that may occur during cooking allowingmembrane lipids (highly unsaturated) to be more accessible to lipidoxidation catalysts, (2) increases in ionic iron concentration fromheat-induced release of protein-bound iron after cooking, (3) theformation of the hypervalent ferrylmyoglobin (often referred to asactivated metmyoglobin) during cooking, which can initiate lipidoxidation, and (4) inactivation of antioxidant enzymes in meat dueto cooking. Kanner (1994) also showed that high temperatures decreasethe activation energy for oxidation, thus breaking down preformedhydroperoxides that propagate lipid peroxidation and thedevelopment of off-flavors. All these may account for the increasein TBARS values of precooked sausages patties under refrigeratedor frozen conditions when compared to raw pork sausage.Allo-Kramer shear force values for stored pork sausage are presentedin Table 7. Shear values of RR cooked patties were the mostvariable and indicated that the patties became incrementally lesstender with storage over 28 d. PR patties showed no effects of storage.PF patties, similarly, were not practically different in shearH: Health, Nutrition, &FoodTable 5 --- Least squares means for internal and surface color values, and cook yield of raw pork sausage storedunder refrigerated conditions.Internal color valuesSurface color valuesCook yieldStorage day L ∗ a ∗ b ∗ L ∗ a ∗ b ∗ (%)0 61.89 a 11.25 c 15.67 a 61.57 b 12.14 a 17.50 a 84.46 a7 60.21 d 12.03 b 15.34 a 60.47 c 8.01 b 17.72 a 85.29 a14 61.71 c 12.76 a 15.58 a 60.43 c 7.34 c 16.53 b 78.40 b21 63.45 b 11.70 b 14.44 b 60.87 b,c 6.49 d 15.37 c 76.17 b28 64.68 a 11.91 b 14.36 b 62.50 a 6.65 d 15.51 c 70.46 cSEM e 0.27 0.15 0.14 0.28 0.17 0.15 1.33a,b,c,d Least square means in the same column without a common superscript letter differ (P < 0.05).e SEM = standard error of the mean.H68 JOURNAL OF FOOD SCIENCE—Vol. 73, Nr. 5, 2008
<strong>Dried</strong> plum ingredients in pork sausage . . .value, but were less tender than the PR treatment. The incrementaltoughness observed in RR patties may have been related to thecorresponding decline (P < 0.05) in percent cook yield over storage(Table 5). Loss of moisture and/or fat upon cooking would causepatty toughness to increase as storage progressed.Table 6 --- Least squares means for TBARS values andAllo-Kramer shear force values of raw and precookedpork sausage formulated with dried plum puree ingredients.TBARS i (mg Allo-KramerStorage Antioxidant malonaldehyde/ shear forcetreatment g treatment h kg sample) value (kg/g)RR Control 0.28 f 2.55 cDP 3% 0.29 f 3.00 aDP 6% 0.31 f 3.02 aDPA 3% 0.27 f 2.70 b,cDPA 6% 0.29 f 2.62 b,cBHA/BHT 0.29 f 2.50 cSEM J 0.06 0.06PR Control 1.00 c,d 1.85 dDP 3% 0.44 f 1.90 dDP 6% 0.34 f 1.95 dDPA 3% 1.29 b 1.78 d,cDPA 6% 0.72 e 1.74 d,eBHA/BHT 0.39 f 1.82 dSEM J 0.06 0.06PF Control 1.98 a 3.00 aDP 3% 0.95 d 2.95 a,bDP 6% 0.46 f 2.95 a,bDPA 3% 1.46 b 2.86 a,bDPA 6% 1.86 a 2.81 bBHA/BHT 1.05 c,d 2.95 a,bSEM j 0.08 0.08a,b,c,d,e,f Least square means in the same column without a common superscriptletter differ (P < 0.05).g RR = raw pork sausage refrigerated at 4 ◦ C; PR = precooked pork sausagerefrigerated at 4 ◦ C; PF = precooked pork sausage frozen at –20 ◦ C.h Control = no antioxidant; DP = dried plum puree; DPA = dried plum and applepuree; BHA/BHT = butylated hydroxyanisole and butylated hydroxytoluene.i TBARS was reported on a sample weight basis.j SEM = standard error of the mean.Table 7 --- Least squares means for TBARS values andAllo-Kramer shear force values of raw and precookedpork sausage over storage.TBARS i (mg Allo-KramerStorage Storage malonaldehyde/ shear forcetreatment h day h kg sample) value (kg/g)RR 0 0.25 e 2.16 f7 0.34 e 2.14 f14 0.27 e 2.64 e21 0.26 e 3.25 b28 0.31 e 3.47 aSEM j 0.07 0.05PR 0 0.43 e 1.89 g7 0.69 d 1.81 g14 0.64 d 1.87 g21 0.90 c 1.85 g28 0.82 c,d 1.83 gSEM j 0.07 0.05PF 30 0.86 c,d 2.96 c60 1.17 b 2.82 d90 1.85 a 2.98 cSEM j 0.07 0.05a,b,c,d,e,f,g Least square means in the same column without a commonsuperscript letter differ (P < 0.05).h RR = raw pork sausage refrigerated at 4 ◦ C; PR = precooked pork sausagerefrigerated at 4 ◦ C; PF = precooked pork sausage frozen at –20 ◦ C.i TBARS was reported on a sample weight basis.j SEM = standard error of the mean.Sensory evaluationDescriptive attribute panel. Sensory profile data of porksausages (Table 8) indicated that the level and type of dried plumpuree had an effect (P < 0.05) on some sensory flavors, feelingfactors, basic tastes, mouthfeel, aftertastes, and texture attributes.The flavors affected (P < 0.05) across treatments were cookedpork/brothy (the most dominant flavor note), cooked pork fat,spicy/peppery, prune/plum, and sage flavor. The highest scores forcooked pork/brothy were observed in the control and BHA/BHTtreatments. Cooked pork fat, spicy/peppery, and sage flavors werenot different among the control, BHA/BHT, and 3% DPA patties.However, the intensity score of such flavor notes decreased as thelevels of dried plum puree increased except for prune/plum flavor,which increased. Cooked pork fat flavor intensity of DP andDPA patties declined slightly with increasing levels. As expected,prune/plum flavor was highest in samples with dried plum puree.These results indicate that the dried plum puree may mask or dilutethe cooked pork/brothy, cooked pork fat, spicy/peppery, andsage flavors in pork sausage. Moreover, these flavor changes may beassociated with a slight reduction in fat content and a correspondingincrease in the water content of patties with dried plum purees(Table 4). Samples with 6% DP were slightly less astringent than theother samples.Salt taste was higher in the control and BHA/BHT treatments,while sweet taste was more pronounced in the DP and DPA samples,which also contained higher levels of sugars. No differenceswere found in sour tastes among treatments. Pepper burn noteswere less noticeable (P < 0.05) in the DP samples than the othersamples.All aftertastes were detected at relatively low levels and all, exceptsour, were affected (P < 0.05) slightly by most treatments. TheBHA/BHT combination was not different from the control. Scoresfor sage, pepper, and salt aftertastes ranged from 1.18 to 2.69 andwere generally higher in the control and BHA/BHT samples, whilesweet and prune aftertastes, which ranged from 0.14 to 1.78, werehigher in the DP and DPA treatments.Springiness and hardness were the only textural attributes affected(P < 0.05) by DP or DPA treatments. Springiness declinedslightly and incrementally with 3% and 6% DP, respectively, whileonly 6% DPA was lower than the control. Patties with 6% DP wereless hard than the other treatments. In a study by Mendoza andothers (2001), reducing the fat content increased hardness and decreasedspringiness of ripened sausages with inulin. By comparison,the dilution of the meat block with DP or DPA in this studyreduced springiness slightly while having a limited effect on hardness.Sensory hardness, unlike Allo-Kramer shear values, showedfew differences with respect to the dried plum treatments.Sensory evaluation of RR-, PR-, and PF-treated sausages acrossall storage periods revealed only small differences (P < 0.05) inflavor, feeling factors, basic tastes, mouthfeel, texture, and aftertasteattributes (data not shown). Descriptors associated withwarmed-over-flavor (WOF), such as cardboard, painty, and fishyflavor/aromatics, were not affected by storage treatments. The descriptorsassociated with WOF were no higher than 0.3 on a 0- to15-point scale for RR, PR, and PF patty treatments.Although differences were observed in feeling factors, aftertastes,and texture attributes, these values were detected at very lowlevels in RR, PR, and PF patties (data not shown).Consumer sensory panel. Consumer evaluations by 118 panelistsof pork sausage patties (Table 9) indicated that the levelsof dried plum puree treatments had no effect (P > 0.05) onflavor intensity, texture, or level of juiciness but did influence(P < 0.05) perceptions for overall like/dislike, overall flavor, andH: Health, Nutrition, &FoodVol. 73, Nr. 5, 2008—JOURNAL OF FOOD SCIENCEH69
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