Evaluation of the antioxidant effects of different forms of Schisandra chinesis in emulsion-type sausages during chilled storage

Abstract

The effects of different forms of Schisandra chinesis extract (20% S. chinensis juice, 20% S. chinensis ethanol extract, and 20% S. chinensis water extract) on physico-chemical characteristics and color in emulsion-type sausage were evaluated. Physico-chemical characteristics and color were determined during storage. Thiobarbituric acid reactive substance (TBARS) and residual nitrite (RN) values decreased significantly in treatments with 20% S. chinensis juice and 20% S. chinensis ethanol extract due to a lower pH. However, control treatments and treatment with 20% S. chinensis water extract did not have a significant effect on physico-chemical characteristics during storage. In addition, no remarkable differences were observed in total plate counts (TPCs, antimicrobial effect) or color in any treatment as the storage time increased. Our results suggest that 20% S. chinensis ethanol extract was the best antioxidant agent to reduce lipid oxidation and RN during storage.

Keywords: Schisandra chinensis juice, Schisandra chinensis ethanol extract, Schisandra chinensis boiling water extract, physico-chemical characteristics, color, emulsion-type sausage.

African Journal of Biotechnology, Vol 13(42) 4131-4131