Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study
Abstract
:1. Introduction
- The interactive effects of hesperidin and modified casing on the quality parameters of sausages during long-term storage are elucidated, which provides useful information to protect sausages with different modified casings and potentially extend their shelf lives.
- The relationships between the measured parameters and individuals such as different casing treatments added with hesperidin and storage days are established for the first time by PCA and DA.
2. Materials and Methods
2.1. Sausage Preparation
2.2. Physicochemical Analyses
2.3. Total Viable Count (TVC) Enumeration
2.4. Statistical Analysis
3. Results and Discussion
3.1. Effects of Different Treatments on PH of Sausages
3.2. Effects of Different Treatments on Water-Holding Capacity of Sausages
3.3. Effects of Different Treatments on the Moisture Content of Sausages
3.4. Effects of Different Treatments on the Total Viable Count of Sausages
3.5. Principal Component Analysis and Discriminant Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatments | Surfactant Solution | Treated Time in Surfactant Solution (min) | Lactic Acid Concentration (mL/kg NaCl) | Treated Time in Lactic Acid (min) | |
---|---|---|---|---|---|
Soy Lecithin 1 | Soy Oil (%, w/w) | ||||
A | 1:27.5 | 1.25 | 75 | 19.5 | 75 |
B | 1:30 | 2.5 | 90 | 21 | 90 |
Parameters | S | d 1 | d 10 | d 12 | d 18 | d 31 | d 43 | d 127 | d 138 | d 143 | d 166 | d 171 |
---|---|---|---|---|---|---|---|---|---|---|---|---|
pH | C | 6.89 ± 0.01 BCa | 6.98 ± 0.03 ABa | 6.96 ± 0.01 ABa | 6.91 ± 0.01 BCab | 7.04 ± 0.01 Aa | 6.95 ± 0.02ABa | 6.89 ± 0.01 BCa | 6.83 ± 0.01 Ca | 6.31 ± 0.06 Db | 6.37 ± 0.07 Db | 6.40 ± 0.04 Db |
A | 6.94 ± 0.01 Ab | 6.86 ± 0.12 ABa | 6.90 ± 0.01 Ab | 6.87 ± 0.03 Ab | 6.97 ± 0.03 Ab | 6.94 ± 0.01Aab | 6.74 ± 0.02 Bb | 6.74 ± 0.03 Bb | 6.34 ± 0.03 Dab | 6.43 ± 0.02 CDab | 6.49 ± 0.03 Ca | |
B | 6.98 ± 0.01 Ac | 6.91 ± 0.08 ABa | 7.00 ± 0.01 Ac | 6.95 ± 0.01 ABa | 6.89 ± 0.01 Bc | 6.91 ± 0.01ABb | 6.77 ± 0.02 Cb | 6.73 ± 0.02 Cb | 6.43 ± 0.02 Ea | 6.52 ± 0.02 Da | 6.55 ± 0.03 Da | |
WHC (%) | C | 99.35 ± 0.06 Aa | 97.95 ± 0.91 Aa | 98.88 ± 0.19 Aab | 97.61 ± 0.25 Ab | 98.56 ± 0.31 Aa | 98.52 ± 0.27Aa | 92.33± 1.12 Ba | 89.49 ± 1.15 BCa | 90.94 ± 1.46 BCa | 88.44 ± 1.25 Ca | 89.78 ± 2.25 BCa |
A | 97.87 ± 0.78 Ab | 99.08 ± 0.38 Aa | 98.90 ± 0.27 Aa | 98.87 ± 0.07 Aa | 99.19 ± 0.24 Aa | 97.69 ± 0.31Aa | 89.68± 0.54 Bb | 86.40 ± 2.66 Ba | 87.95 ± 0.52 Bb | 91.83 ± 8.50 ABa | 85.84 ± 0.97 Bb | |
B | 98.82 ± 0.39 Aab | 98.68 ± 0.27 Aa | 98.32 ± 0.22 Ab | 98.93 ± 0.27 Aa | 98.95 ± 0.19 Aa | 96.93 ± 2.48 Aa | 88.38 ± 0.99 Bb | 87.49 ± 1.90 BCa | 84.14 ± 0.93 Dc | 85.87 ± 0.41 BCDa | 85.06 ± 1.13 CDb | |
MC (%) | C | 28.08 ± 4.33 DEa | 40.63 ± 3.59 ABCa | 37.45 ± 2.11 ABCa | 35.79 ± 2.23 BCDa | 45.04 ± 4.14 Aa | 41.91 ± 4.20 ABCa | 38.28 ± 2.02 ABCa | 40.55 ± 3.99 ABCa | 44.09 ± 2.39 ABa | 25.14 ± 2.20 Ea | 34.48 ± 0.48 CDa |
A | 22.23 ± 3.50 BCa | 21.63 ± 3.34 BCb | 19.72 ± 2.32 BCb | 25.93 ± 2.24 ABb | 24.33 ± 1.54 ABCb | 25.02 ± 1.32 ABb | 24.76 ± 1.26 ABCa | 21.72 ± 1.70 BCb | 29.03 ± 1.93 Ab | 18.53 ± 2.60 Cb | 22.19 ± 0.78 BCb | |
B | 24.52 ± 4.28 Aa | 28.41 ± 2.62 Ab | 26.03 ± 2.65 Ac | 21.08 ± 0.62 Ac | 27.78 ± 3.26 Ab | 24.32 ± 2.49 Ab | 27.87 ± 9.79 Aa | 21.53 ± 2.54 Ab | 21.31 ± 3.52 Ac | 22.81 ± 0.67 Aab | 25.85 ± 0.51 Ac |
Samples | d 1 | d 9 | d 11 | d 18 | d 31 | d 43 | d 138 | d 143 | d 166 | d 171 |
---|---|---|---|---|---|---|---|---|---|---|
Control casing (log cfu/g) | 5.78 ± 0.56 ABCa | 6.56 ± 0.29 Aa | 4.73 ± 0.00 Ca | 5.18 ± 0.11 BCa | 5.81 ± 0.67 ABCa | 4.95 ± 0.01 BCa | 6.30 ± 0.49 ABa | 4.65 ± 0.00 Ca | 5.50 ± 0.01 ABCa | 5.51 ± 0.11 ABCa |
Treatment A (log cfu/g) | 5.19 ± 0.12 Aab | 5.45 ± 0.27 Ab | 5.43 ± 0.68 Aa | 4.86 ± 0.00 Aa | 4.95 ± 0.00 Aa | 4.80 ± 0.21 Aa | 5.91 ± 0.06 Aa | 5.99 ± 0.87 Aa | 5.40 ± 0.00 Aa | 5.03 ± 0.10 Aa |
Treatment B (log cfu/g) | 4.34 ± 0.12 Bb | 5.97 ± 0.47 ABab | 4.91 ± 0.07 Ba | 4.99 ± 0.37 Ba | 5.08 ± 0.25 Ba | 4.73 ± 0.00 Ba | 6.00 ± 0.00 ABa | 5.68 ± 0.01 ABa | 5.65 ± 0.43 ABa | 7.35 ± 1.10 Aa |
Parameters | Component | |
---|---|---|
1 | 2 | |
Eigenvalue | 3.05 | 1.02 |
Proportion (%) | 61.10 | 20.40 |
Cumulative (%) | 61.10 | 81.50 |
pH | 0.51 | 0.02 |
Water-holding capacity (%) | 0.56 | 0.06 |
Moisture content (%) | 0.10 | 0.94 |
Total viable count (log cfu/g) | −0.34 | 0.34 |
Storage days | −0.56 | 0.04 |
Separation | Canonical Function | Eigenvalue | Variance (%) | Canonical Correlation | Wilks’ λ | p-Value |
---|---|---|---|---|---|---|
Treatments | Function 1 | 1.75 | 96.6 | 0.80 | 0.34 | p < 0.01 |
Function 2 | 0.06 | 3.4 | 0.24 | 0.94 | p > 0.05 | |
Storage days | Function 1 | 56.00 | 97.9 | 0.99 | 0.01 | p < 0.01 |
Function 2 | 0.89 | 1.6 | 0.69 | 0.39 | p < 0.01 | |
Function 3 | 0.22 | 0.4 | 0.42 | 0.74 | p > 0.05 | |
Function 4 | 0.12 | 0.2 | 0.32 | 0.90 | p > 0.05 |
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Feng, C.-H.; Arai, H. Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study. Sustainability 2022, 14, 9071. https://doi.org/10.3390/su14159071
Feng C-H, Arai H. Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study. Sustainability. 2022; 14(15):9071. https://doi.org/10.3390/su14159071
Chicago/Turabian StyleFeng, Chao-Hui, and Hirofumi Arai. 2022. "Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study" Sustainability 14, no. 15: 9071. https://doi.org/10.3390/su14159071