Effect Of Sage(Salvia Officinalis) On The Antioxidant Stablity And Edible Quality Of Chinese-Style Sausage

The lipid oxidation of Chinese-style sausage producing rancid flavor, lipid oxidation also can lead to the degradation of fats and proteins, thus affecting the flavor, texture and color of the product, thereby affecting the product’s nutritional value, edible value, commercial value and security. The oxidation of lipid and protein is the most influential factor in the quality of Chinese-style sausage in addition to microbial contamination. Adding appropriate amount of safe and efficient antioxidants to sausage can prevent the lipid oxidation. The most common antioxidants used in food industry are synthetic antioxidants, which possess effective antioxidant activity. However, the safety of this type of antioxidant has been questioned. Accordingly, people gradually turn eyes to natural antioxidants. Sage is a commonly used spice and herbal medicine. Recent studies show that sage has excellent antioxidant activity, but there is no study on the effect of sage in Chinese-style sausage. The main purpose of this thesis is to investigate the effect of sage on the oxidation stability and quality of Chinese-style sausage. The detail content and conclusions are as follows:1. Antioxidant activity of sage extract in vitroSage powders were extracted with50%acetone and70%ethanol respectively. The polyphenol content and antioxidant activity of sage extracts were determined by Folin-Ciocalteu method and DPPH radical scavenge,chelating Fe+, reducing power, phosphomolybdenum methods, inhibit the oxidation of vegetable oils, respectively. The results show that:the polyphenol content of50%sage acetone extract and70%ethanol extract was14.0%and12.5%, respectively, it was showed that the extraction efficiency of50%acetone was higher than70%ethanol. Both of the two sage extracts possess excellent free radical scavenging abilities, chelating metal ion activities, reducing power and total antioxidant capacities. The antioxidant activity of50%acetone sage extract was general higher than the70%ethanol extract (except for reducing power), which is associated with their differences in the polyphenol content. Both of the two sage extracts can effectively inhibit the raised peroxide value of the plant oils,50%acetone sage extract and70%ethanol extract decreased the POV of the plant oil by22%and31%when compare to control at6days.2. The effect of sage on the lipid and protein oxidation of Chinese-style sausageThree different levels of sage on the lipid and protein oxidation of Chinese-style sausage during refrigerated storage were studied. The results showed that:sage can significantly reduce peroxide value and TBARS value; it means that sage can retard the lipid oxidation of the sausage. The addition of sage to Chinese-style sausage can accelerate the decline in the value of thiol group during storage, but it can inhibit the rise of carbonyl value which indicates that inhibition of protein oxidation. There was a significant correlation between lipid oxidation and protein oxidation, which imply that there was some certain intrinsic link between lipid oxidation and protein oxidation.3. The effect of sage on the edible quality of Chinese-style sausageThree different levels of sage on the edible quality of Chinese-style sausage during refrigerated storage were studied. The results showed that:the addition of0.05%,0.1%and0.15%of sage can not affect the composition of the sausage as well as the sensory quality of the sausage. Sage helps to improve the texture properties and maintain the color stability of the sausage during refrigerated storage. The edible quality of the sausage significantly correlated with its lipid and protein oxidation.