Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

TLDR

The study examined the impact of adding lutein, sesamol, ellagic acid, and olive leaf extract to fresh and cooked pork sausages on microbial counts, pH, water‑holding capacity, cooking loss, lipid oxidation, colour, texture, and sensory attributes during aerobic or modified‑atmosphere storage. Sausages were formulated with the specified nutraceuticals at 200–300 μg g⁻¹, then stored in aerobic or MAP conditions while measuring TVC, pH, WHC, cooking loss, TBARs, colour, texture, and sensory scores. Sesamol, ellagic acid, and olive leaf extract markedly reduced lipid oxidation (P < 0.001), with antioxidant potency ranking sesamol > ellagic acid > olive leaf extract > lutein; sesamol also increased WHC on days 2 and 12 of MAP storage, while none of the additives adversely affected pH, cooking loss, TVC, tenderness, juiciness, texture, or flavour, demonstrating their potential as natural functional ingredients for pork sausages.

Abstract

The effect of lutein (200 μg/g meat), sesamol (250 μg/g meat), ellagic acid (300 μg/g meat) and olive leaf extract (200 μg/g meat) on total viable counts (TVC), pH, water holding capacity (WHC), cooking loss, lipid oxidation (thiobarbituric acid-reactive substances, TBARs), colour stability, texture and sensory evaluation of fresh and cooked pork sausages stored in aerobic or modified atmosphere packs (MAP) was investigated. Addition of sesamol, ellagic acid and olive leaf extract reduced (P < 0.001) lipid oxidation in all packaged raw and cooked pork sausages. Antioxidant potency followed the order: sesamol 250 > ellagic acid 300 > olive leaf extract 200 > lutein 200 for both raw and cooked pork sausages. Addition of sesamol increased (P < 0.001) WHC on days 2 and 12 of MAP storage. Meat addition of lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, TVCs, tenderness, juiciness, texture or product flavour. Lutein, sesamol, ellagic acid and olive leaf extract were effective as natural functional ingredients in suppressing lipid oxidation and have the potential to be incorporated into functional raw and cooked pork sausages.