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Effects of tea polyphenol on quality and shelf life of pork sausages

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Abstract

The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 °C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L*, a*, b*), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.

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Acknowledgments

This work was supported by Meat Processing Key Laboratory of Sichuan Province and Scientific Research Fund of Sichuan Provincial Education Department of China.

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Authors and Affiliations

  1. School of Chemical Engineering, Sichuan University, Chengdu, 610065, China

    Fan Wenjiao & Zhang Yongkui

  2. Sichuan Tourism University, Chengdu, 610100, China

    Fan Wenjiao, Chen Yunchuan & Sun Junxiu

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  1. Fan Wenjiao
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  2. Chen Yunchuan
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  3. Sun Junxiu
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  4. Zhang Yongkui
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Correspondence to Fan Wenjiao or Zhang Yongkui.

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Wenjiao, F., Yunchuan, C., Junxiu, S. et al. Effects of tea polyphenol on quality and shelf life of pork sausages. J Food Sci Technol 51, 191–195 (2014). https://doi.org/10.1007/s13197-013-1076-x

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  • DOI: https://doi.org/10.1007/s13197-013-1076-x

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