Startseite Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
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Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage

  • Yixi Yang ORCID logo , Shaotang Xu , Ying Bao , Qian Zhou , Bowen Zhang , Rui Li , Tang Yuanmou und Jian Li EMAIL logo
Veröffentlicht/Copyright: 29. November 2023
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International Journal of Food Engineering
Aus der Zeitschrift International Journal of Food Engineering Band 19 Heft 12

Abstract

Due to the adverse effects of synthetic chemical antioxidants, natural plant extracts, such as Penthorum chinense Pursh extract, have been demonstrated to possess antioxidative properties in Chinese sausages. Nevertheless, some physicochemical properties remain obscure. This study sought to determine the direct relationships between changes in pH, moisture, water activity, total viable count, color traits, volatile flavor compounds, and sausage quality. Therefore, P. chinense Pursh extract (PCPE) were added to Chinese sausage instead of synthetic chemical antioxidants. The results proved that the PCPE could reduce the a w value and stabilize the pH and moisture. The total number of bacterial colonies in the 0.1 % and 0.3 % sample groups was 7 % lower than that in the blank group on the 35th day. The PCPE could also maintain an acceptable appearance in Chinese sausage; the 0.3 % PCPE group presented a better final a* value, and the 0.1 % PCPE group had a better b* value. Additionally, eight volatile flavor compounds (ROAV > 0.1), contributing to the flavor of Chinese sausage, were identified in the 0.3 % PCPE group by the ROAV analysis. Overall, the P. chinense Pursh extract could be a potential alternative to synthetic chemical antioxidants in the production of Chinese sausages.

Keywords: Penthorum chinense Pursh extract; Chinese sausage; physicochemical property; volatile flavor substances; SPME-GC-MS
Corresponding author: Jian Li, Engineering Research Center of Sichuan-Tibet Traditional Plant, Chengdu University, Chengluo Ave 2025, Longquanyi District, Chengdu, 610106, China; Non-Coding RNA and Drug Discovery Key Laboratory of Sichuan Province, School of Basic Medical Sciences, Chengdu Medical College, Chengdu, 610106, China; and School of Basic Medical Sciences, Chengdu University, Chengdu, 610106, China, E-mail:
Yixi Yang and Shaotang Xu contributed equally to this work.

Funding source: Aba Autonomous Prefecture Application Technology

Award Identifier / Grant number: R22YYJSYJ0015

Funding source: Project of Sichuan Cuisine Development Research Center

Award Identifier / Grant number: CC21Z03, CC22Z14

Funding source: Sichuan Provincial Science Fund for Distinguished Young Scholars

Award Identifier / Grant number: 2022JDJQ0053

  1. Research ethics: Not available.

  2. Author contributions: Yixi Yang: Conceptualization, Writing-original draft, Writing-review and editing; Shaotang Xu: Investigation, Data curation, Visualization, Writing-original draft; Bowen Zhang: Formal analysis, Investigation; Ying Bao: Formal analysis, Investigation; Qian Zhou: Formal analysis, Investigation; Rui Li: Resources, Methodology; Jian Li: Project administration, Funding acquisition, Supervision.

  3. Competing interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

  4. Research funding: This work was supported by grant from the Sichuan Provincial Science Fund for Distinguished Young Scholars (Grant No. 2022JDJQ0053), Aba Autonomous Prefecture Application Technology (Grant No. R22YYJSYJ0015), Project of Sichuan Cuisine Development Research Center (Grant No. CC21Z03, CC22Z14).

  5. Data availability: Data will be made available on request.

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Received: 2023-07-11
Accepted: 2023-10-31
Published Online: 2023-11-29

© 2023 Walter de Gruyter GmbH, Berlin/Boston

Artikel in diesem Heft

  1. Frontmatter
  2. Critical Review
  3. Value addition of mushrooms by incorporation in the food products: an overview
  4. Articles
  5. Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
  6. Modelling of convective drying of potatoes polyhedrons
  7. Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
  8. Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
  9. Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
https://doi.org/10.1515/ijfe-2023-0173
Schlagwörter für diesen Artikel
Penthorum chinense Pursh extract; Chinese sausage; physicochemical property; volatile flavor substances; SPME-GC-MS

Artikel in diesem Heft

  1. Frontmatter
  2. Critical Review
  3. Value addition of mushrooms by incorporation in the food products: an overview
  4. Articles
  5. Stochastic inactivation evaluation of foodborne pathogens during ohmic heating of poultry meat
  6. Modelling of convective drying of potatoes polyhedrons
  7. Effect of medicine food homology Penthorum chinense Pursh on physicochemical property and volatile flavor substances analysis of Chinese sausage
  8. Effect of maceration, ultrasound, and microwave-assisted method of extraction on antioxidant activity and phenolic profile of free, esterified, and bound phenolics of Tulaipanji rice
  9. Ultrafiltration associated with microporous resin decolorizing the Bacillus subtilis fermentation broth for the production of γ-polyglutamic acid
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