Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage
The present research work was based on evaluating the effects of <i>Eucommia ulmoides</i> leaf extract (EULE) on the technological quality and protein oxidation of cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels of EULE (0, 0.15, and 0.3...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/441 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850199882961256448 |
|---|---|
| author | Yanan Zhao Wenhui Wang Yuqi Wu Qimeng Sun Jinfeng Pan Xiuping Dong Shengjie Li |
| author_facet | Yanan Zhao Wenhui Wang Yuqi Wu Qimeng Sun Jinfeng Pan Xiuping Dong Shengjie Li |
| author_sort | Yanan Zhao |
| collection | DOAJ |
| description | The present research work was based on evaluating the effects of <i>Eucommia ulmoides</i> leaf extract (EULE) on the technological quality and protein oxidation of cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels of EULE (0, 0.15, and 0.3 g/kg) and stored at 4 °C for 3, 20, and 40 d, respectively. Quality attributes including cooking loss, texture, and color were evaluated, and the total carbonyl and total sulfhydryl as well as the specific markers α-aminoadipic acid semialdehyde (AAS) and lysinonorleucine (LNL) were analyzed for protein oxidation. The results revealed that the inclusion of EULE exhibited effectiveness in reducing the formation of protein carbonyls, particularly AAS and LNL, while inhibiting the loss of total sulfhydryl. Nevertheless, EULE increased the cooking loss, hardness, and chewiness of the sausages compared to the control group. These findings demonstrated that EULE could be considered a potential natural antioxidant for use in sausage production. |
| format | Article |
| id | doaj-art-249c79ff65bc4ea5b55955f016382507 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-249c79ff65bc4ea5b55955f0163825072025-08-20T02:12:30ZengMDPI AGFoods2304-81582025-01-0114344110.3390/foods14030441Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated StorageYanan Zhao0Wenhui Wang1Yuqi Wu2Qimeng Sun3Jinfeng Pan4Xiuping Dong5Shengjie Li6School of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, ChinaThe present research work was based on evaluating the effects of <i>Eucommia ulmoides</i> leaf extract (EULE) on the technological quality and protein oxidation of cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels of EULE (0, 0.15, and 0.3 g/kg) and stored at 4 °C for 3, 20, and 40 d, respectively. Quality attributes including cooking loss, texture, and color were evaluated, and the total carbonyl and total sulfhydryl as well as the specific markers α-aminoadipic acid semialdehyde (AAS) and lysinonorleucine (LNL) were analyzed for protein oxidation. The results revealed that the inclusion of EULE exhibited effectiveness in reducing the formation of protein carbonyls, particularly AAS and LNL, while inhibiting the loss of total sulfhydryl. Nevertheless, EULE increased the cooking loss, hardness, and chewiness of the sausages compared to the control group. These findings demonstrated that EULE could be considered a potential natural antioxidant for use in sausage production.https://www.mdpi.com/2304-8158/14/3/441cooked sausage<i>Eucommia ulmoides</i> leaf extractstechnological qualityprotein oxidation |
| spellingShingle | Yanan Zhao Wenhui Wang Yuqi Wu Qimeng Sun Jinfeng Pan Xiuping Dong Shengjie Li Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage Foods cooked sausage <i>Eucommia ulmoides</i> leaf extracts technological quality protein oxidation |
| title | Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage |
| title_full | Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage |
| title_fullStr | Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage |
| title_full_unstemmed | Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage |
| title_short | Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage |
| title_sort | effects of i eucommia ulmoides i leaf extract on the technological quality protein oxidation and lipid oxidation of cooked pork sausage during refrigerated storage |
| topic | cooked sausage <i>Eucommia ulmoides</i> leaf extracts technological quality protein oxidation |
| url | https://www.mdpi.com/2304-8158/14/3/441 |
| work_keys_str_mv | AT yananzhao effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage AT wenhuiwang effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage AT yuqiwu effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage AT qimengsun effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage AT jinfengpan effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage AT xiupingdong effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage AT shengjieli effectsofieucommiaulmoidesileafextractonthetechnologicalqualityproteinoxidationandlipidoxidationofcookedporksausageduringrefrigeratedstorage |