The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives

Nicorescu, Valentin; Papuc, Camelia; Predescu, Corina; Gajaila, Iuliana; Petcu, Carmen; Stefan, Georgeta

Valentin Nicorescu, Camelia Papuc, Corina Predescu, Iuliana Gajaila, Carmen Petcu, Georgeta Stefan

The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives

Abstract:

In this study, pork sausages added with rosehip polyphenols, sodium nitrite, butylated hydroxyanisole (BHA) and tetrasodium pyrophosphate (TSPP) in different concentrations and combinations were prepared, smoked and refrigerated for 20 days. To evaluate the quality of sausages, chemical (peroxide value, thiobarbituric acid reactive substances, and protein patterns), microbiological (total plate count), and sensory (colour, odour, flavour, texture, and taste) analysis were performed. The results showed that the treatment with rosehip polyphenols (0.005%) and sodium nitrite (0.01%) protected sausages against lipid peroxidation as effective as the sodium nitrite (0.01%), BHA (0.005%) and TSPP (0.3%) mixture. Protein pattern of sausages treated only with rosehip polyphenols (0.04%) was similar to that of the sausages treated with sodium nitrite, BHA and TSPP mixture. Microbiological analysis showed that rosehip polyphenols and sodium nitrite combination exhibited a superior antimicrobial activity compared to the one of sodium nitrite, TSPP and BHA mixture. The scores for all sensory attributes continuously decreased with storage time, regardless of the sample type. For all types of sausages, between the refrigeration time, chemical, microbiological, and sensory parameters, statistically significant correlations were found. These findings suggest that rosehip polyphenols could be used as natural additives with multiple preservative functions for smoked sausages.

Keywords:
rosehip polyphenols; pork sausages; lipid peroxidation; total plate count; protein patterns; sensory analysis

Issue: 2018, Volume 69, Issue 8

Pages: 2074-2080

Publication date: 2018/9/15

https://doi.org/10.37358/RC.18.8.6477

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
NICORESCU, V., PAPUC, C., PREDESCU, C., GAJAILA, I., PETCU, C., STEFAN, G., The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives, Rev. Chim., 69(8), 2018, 2074-2080.

Vancouver
Nicorescu V, Papuc C, Predescu C, Gajaila I, Petcu C, Stefan G. The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives. Rev. Chim.[internet]. 2018 Aug;69(8):2074-2080. Available from: https://doi.org/10.37358/RC.18.8.6477

APA 6th edition
Nicorescu, V., Papuc, C., Predescu, C., Gajaila, I., Petcu, C. & Stefan, G. (2018). The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives. Revista de Chimie, 69(8), 2074-2080. https://doi.org/10.37358/RC.18.8.6477

Harvard
Nicorescu, V., Papuc, C., Predescu, C., Gajaila, I., Petcu, C., Stefan, G. (2018). 'The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives', Revista de Chimie, 69(8), pp. 2074-2080. https://doi.org/10.37358/RC.18.8.6477

IEEE
V. Nicorescu, C. Papuc, C. Predescu, I. Gajaila, C. Petcu, G. Stefan, "The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives". Revista de Chimie, vol. 69, no. 8, pp. 2074-2080, 2018. [online]. https://doi.org/10.37358/RC.18.8.6477

Text
Valentin Nicorescu, Camelia Papuc, Corina Predescu, Iuliana Gajaila, Carmen Petcu, Georgeta Stefan,
The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives,
Revista de Chimie,
Volume 69, Issue 8,
2018,
Pages 2074-2080,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.8.6477.
(https://revistadechimie.ro/Articles.asp?ID=6477)
Keywords: rosehip polyphenols; pork sausages; lipid peroxidation; total plate count; protein patterns; sensory analysis

RIS
TY - JOUR
T1 - The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives
A1 - Nicorescu, Valentin
A2 - Papuc, Camelia
A3 - Predescu, Corina
A4 - Gajaila, Iuliana
A5 - Petcu, Carmen
A6 - Stefan, Georgeta
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 8
SP - 2074
EP - 2080
UR - https://doi.org/10.37358/RC.18.8.6477
KW - rosehip polyphenols
KW - pork sausages
KW - lipid peroxidation
KW - total plate count
KW - protein patterns
KW - sensory analysis
ER -

BibTex
@article{RevCh2018P2074,
author = {Nicorescu Valentin and Papuc Camelia and Predescu Corina and Gajaila Iuliana and Petcu Carmen and Stefan Georgeta},
title = {The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives},
journal = {Revista de Chimie},
volume = {69},
number = {8},
pages = {2074-2080},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.8.6477},
url = {https://revistadechimie.ro/Articles.asp?ID=6477}
}

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