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Volume 14
Issue 3
10.3390/foods14030441
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage

by
Yanan Zhao
1,
Wenhui Wang
1,
Yuqi Wu
1,
Qimeng Sun
1,
Jinfeng Pan
1,2,3,
Xiuping Dong
1,2,3 and
Shengjie Li
1,2,3,*
1
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116304, China
2
Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
3
National Engineering Research Center of Seafood, Dalian 116304, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(3), 441; https://doi.org/10.3390/foods14030441
Submission received: 27 December 2024 / Revised: 22 January 2025 / Accepted: 27 January 2025 / Published: 29 January 2025
(This article belongs to the Special Issue Trends to Green Processing and Preservation of Meats and Meat Products)
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Abstract

The present research work was based on evaluating the effects of Eucommia ulmoides leaf extract (EULE) on the technological quality and protein oxidation of cooked pork sausage during refrigerated storage. Sausages were manufactured with different levels of EULE (0, 0.15, and 0.3 g/kg) and stored at 4 °C for 3, 20, and 40 d, respectively. Quality attributes including cooking loss, texture, and color were evaluated, and the total carbonyl and total sulfhydryl as well as the specific markers α-aminoadipic acid semialdehyde (AAS) and lysinonorleucine (LNL) were analyzed for protein oxidation. The results revealed that the inclusion of EULE exhibited effectiveness in reducing the formation of protein carbonyls, particularly AAS and LNL, while inhibiting the loss of total sulfhydryl. Nevertheless, EULE increased the cooking loss, hardness, and chewiness of the sausages compared to the control group. These findings demonstrated that EULE could be considered a potential natural antioxidant for use in sausage production.
Keywords: cooked sausage; Eucommia ulmoides leaf extracts; technological quality; protein oxidation cooked sausage; Eucommia ulmoides leaf extracts; technological quality; protein oxidation
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MDPI and ACS Style

Zhao, Y.; Wang, W.; Wu, Y.; Sun, Q.; Pan, J.; Dong, X.; Li, S. Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage. Foods 2025, 14, 441. https://doi.org/10.3390/foods14030441

AMA Style

Zhao Y, Wang W, Wu Y, Sun Q, Pan J, Dong X, Li S. Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage. Foods. 2025; 14(3):441. https://doi.org/10.3390/foods14030441

Chicago/Turabian Style

Zhao, Yanan, Wenhui Wang, Yuqi Wu, Qimeng Sun, Jinfeng Pan, Xiuping Dong, and Shengjie Li. 2025. "Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage" Foods 14, no. 3: 441. https://doi.org/10.3390/foods14030441

APA Style

Zhao, Y., Wang, W., Wu, Y., Sun, Q., Pan, J., Dong, X., & Li, S. (2025). Effects of Eucommia ulmoides Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated Storage. Foods, 14(3), 441. https://doi.org/10.3390/foods14030441

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