Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study

Chao-Hui Feng and Hirofumi Arai
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Chao-Hui Feng: School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan
Hirofumi Arai: School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Japan

Sustainability, 2022, vol. 14, issue 15, 1-10

Abstract: The effects of hesperidin and different casings on pH, moisture content, water-holding capacity, and total viable count (TVC) of sausages stored for 171 days were evaluated by principal component analysis (PCA) and discriminant analysis (DA). Sausages stuffed in a modified casing with treatment B (soy lecithin concentration: 1:30, soy oil concentration: 2.5%, lactic acid concentration: 21 mL/kg NaCl [solid], treated time: 90 min) had a significantly lower pH value (6.89 ± 0.01) at d 31 but higher (6.55 ± 0.03) than that of control casings at d 171 ( p < 0.05). Hesperidin plays an important role in antimicrobial property that renders the sausages with modified casing by treatment A (soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], treated time: 75 min) stable ( p > 0.05), with the final TVC of 5.03 ± 0.10 log cfu/g. According to the PCA results, water-holding capacity has a positive correlation to pH. Moisture content was the best discriminator for differentiating sausages with control and modified casings, whilst pH was able to discriminate sausages stored after 138 days from other days.

Keywords: modified casing; hesperidin; principal component analysis; discriminant analysis (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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