“EFFECT OF ROSEMARY DITERPENE PHENOLS ON THE QUALITY AND STORAGE STABILITY OF SOUS VIDE COOKED CHICKEN SAUSAGE
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Date
05-02-16
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PVNR TVU
Abstract
Sous vide processed meat consists of processed meat which is vacuum-packaged,
cooked, and stored in heat-resistant bags. Few researchers have reported sous vide (SV)
processing of whole muscle cuts, steaks or meat cubes with beneficial effects on meat
quality, shelf-life and sensory attributes. However, SV processing of emulsion meat
products has not been reported so far. Use of rosemary (Rosmarinus officinalis L.), a
widely used natural antioxidant in meat and meat products was also not reported in sous
vide cooked meat products. Therefore, present study was undertaken to optimize SV
cooking technology for chicken sausages and use of natural rosemary diterpene mixture
for enhancing the quality and storage stability of chicken sausages under refrigerated
(4±10C) storage conditions.
Rosemary diterpene mixture (OxiKan-R) containing carnosic acid (2.8%) and
carnosol (0.71%) had a significant amount of polyphenols (120 mg/g) with a strong
DPPH radical scavenging activity and reducing power. Its antioxidant activity was
comparable with BHT and ascorbic acid in-vitro.
Processing of sous vide chicken sausages was optimized at 100 °C for 30 minute
(SV30), 100 °C for 60 minute (SV60) and 100 °C for 120 minute (SV120) and compared
with aerobically cooked control at 100 °C for 30 minute. SV processing of chicken
sausages (SV30) produced higher cooking yield, less cooking loss, significantly higher
redness scores and sensory attributes without affecting proximate composition, shear
force values and texture. The Hunter lab a* values have increased (P<0.05) from 0.97 in
control to 4.22 in SV30 sausages. The SDS-PAGE analysis, 2-dimensional gel
electrophoresis (2DE) and scanning electron microscopy (SEM) results revealed, no
significant changes in protein quality/proteome characterization and emulsion ultrastructure
due to sous vide processing relative to aerobically cooked sausages (control).
Sous vide cooking of chicken sausages at 100 °C for 30 minute (SV30) was found
optimum for better quality without affecting sensory attributes.
Sous vide processing of chicken sausages with or without rosemary diterpene
phenols retained the freshness and quality throughout the storage (90 days) relative to
aerobically processed control sausages which are spoiled on 20th day. SV processing
significantly (P<0.05) increased the instrumental colour scores, sensory attributes and
reduced (P<0.05) the TBARS values and microbial counts relative to aerobic samples.
Addition of rosemary diterpene phenols at 0.02% or 0.05% marginally (P>0.05) reduced
the TBARS values and microbial counts with slightly higher sensory scores. Addition of
rosemary extract had no adverse effect on any of the sensory attributes at both low and
high dosage studied. Sous vide processing technology developed in this study, was
efficient in increasing the shelf-life of chicken sausages to more than 90 days under
refrigeration temperature (4 ± 1 °C) relative to aerobically processed control sausages
which are stable for 20 days. Rosemary diterpene mixture at low level (0.02%) may be
used for marginal reduction in microbial growth and improvement in sensory attributes.
As the refrigerated meat products command premium price over frozen foods,
the sous vide technology may be commercially exploited for better marketing of
emulsion based chicken sausages under chilled conditions with a shelf-life of more than
3 months.