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| Effect of Sophora japonica Flower Extract on the Storage Quality of Northeastern Chinese Dried Sausage and Its Shelf Life Prediction |
| ZHAO Juyang, LIU Jing, YANG Feiran, WANG Ting, LIU Kehan, LIU Jiacheng, GU Liya |
| College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China |
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Abstract In this study, the effect of adding Sophora japonicum flower extract (SJFE) into a Northeastern Chinese dried sausage on its storage quality was investigated. Five groups were set up: blank control (with no added antioxidants), positive control (with 0.02% (m/m) butyl hydroxyanisole (BHA) added), and addition of 0.05%, 0.1%, and 0.3% SJFE. pH, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, and sensory evaluation were measured after 0, 3, 5, and 7 days of storage. pH showed a downward trend with storage time up to 7 days. On the 7th day, pH of the sausage was significantly higher and AV, POV, TVB-N content, and TBARS value were significantly lower in the 0.3% SJFE and positive control groups than in the other groups. The 0.3% SJFE and positive control groups had similar sensory scores. According to the Q10 model, the shelf life of the 0.3% SJFE group was 6.23 and 18.78 days at 24 and ?6 ℃, respectively. To sum up, this study shows that SJFE can delay the oxidation of proteins and lipids in the Northeastern Chinese dried sausage, indicating its antioxidant activity. Moreover, SJFE has an antibacterial effect and can effectively maintain the sausage’s quality, making it a potential alternative to chemical preservatives and synthesize antioxidants.
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2024, Vol. 38 
