ArticleJournal of food science and technology2014
Effects of tea polyphenol on quality and shelf life of pork sausages.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality ofFoods (Basel, Switzerland) · 2025Article
- Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry.Foods (Basel, Switzerland) · 2023Review
- Antibacterial Effects of Theaflavins againstFoods (Basel, Switzerland) · 2023Article
- Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder.Food science of animal resources · 2021Article
- Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder.Food science of animal resources · 2021Article
- Evaluation ofFoods (Basel, Switzerland) · 2019Article
- A review on functional ingredients in red meat products.Bioinformation · 2019Article
- Bioactive Compounds in Functional Meat Products.Molecules (Basel, Switzerland) · 2018Review
- The Role of Polyphenols in Human Health and Food Systems: A Mini-Review.Frontiers in nutrition · 2018Review
- Effect of incorporation ofJournal of food science and technology · 2016Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of tea polyphenol on quality and shelf life of pork sausages stored at 20 °C for 42 days were examined. The control and the treated sausage samples added with 0.03 % tea polyphenol were analyzed periodically for microbiological (total viable counts and lactic acid bacteria counts), physical (Hunter color of L(*), a(*), b(*)), chemical (pH, TBA value) and sensory characteristics. It was found that samples added with tea polyphenol showed lower changes in total viable count, pH, TBA value and sensory characteristics than control samples, respectively. The results indicated that the sausage samples with tea polyphenol added was to enable the good quality and sensory characteristics than the control sausage samples and prolonged the shelf life of the sausages.
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Registered trials
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