| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185633 | Food Chemistry | 2009 | 8 Pages |
The purpose of this study was to evaluate the effect of rosemary or Chinese mahogany, at levels of 500, 1000 and 1500 ppm, of the phenolic compounds, on the quality of fresh chicken sausage stored at 4 °C for 14 days. The results showed that sausages with addition of Chinese mahogany or rosemary underwent less pH value reduction. The intense colour of Chinese mahogany or rosemary resulted in samples with lower L values and higher a values. Samples with more Chinese mahogany or rosemary added had higher total phenolic compounds. Lower TBA (thiobarbituric acid) and VBN (volatile basic nitrogen) values, and lower total plate counts were observed for the samples with Chinese mahogany or rosemary added. Samples with Chinese mahogany added had higher overall acceptance than had samples with rosemary added. Some volatile compounds, including alcohols, acids, esters, aldehydes, ethers and phenolic compounds, were isolated from the samples and identified.
