Food ingredients derived from plums

Food ingredients derived from plums function as antioxidants, antimicrobials,
fat replacers, and flavorants (Nunez de Gonzalez, Hafley,
et al., 2008). Plums have demonstrated antioxidant properties in
products such as irradiated turkey, precooked pork sausage, and
roast beef (Lee & Ahn, 2005; Nunez de Gonzalez, Boleman, et al.,
2008; Nunez de Gonzalez, Hafley, et al., 2008); however, Nunez de
Gonzalez, Hafley, Boleman, Miller, Rhee, and Keeton (2009) reported
that use of plum in sliced ham increased cook loss, shear force values,
and redness (a⁎ values). Nunez de Gonzalez, Boleman, et al. (2008)
evaluated raw and cooked pork sausage patties (32% fat) treated
with 3% and 6% dried plum puree, 3% and 6% dried plum and apple
puree (California Dried Plum Board, Sunsweet Growers Inc., Yuba City,
CA), and butylated hydroxyanisole (BHA)/butylated hydroxytoluene
(BHT) at 0.02% (based on sausage fat content). Sausages were cooked
to an internal temperature (I.T.) of 71.1 °C and vacuum-packaged. Samples
were either stored at 4 °C for 28 d or frozen at −20 °C for 90 d.
After 28 d of storage (4 °C), precooked pork sausage patties treated
with 3% and 6% dried plum puree, or 3% and 6% dried plum and
apple puree showed a reduction (pb0.05) in TBARS values compared
with the control (untreated). TBARS values of the control, 3% dried
plum puree, and 6% dried plum samples were 1.00, 0.44, and
0.34 mg MDA/kg sample, respectively. The 3% and 6% dried plum
and apple puree samples resulted in TBARS values higher than the
samples treated with dried plum puree, and 3% dried plum and
apple puree sample had a TBARS value higher than the control. The
3% and 6% dried plum puree treatments were not different (p>0.05)
from the BHA/BHT treated sample, which had a TBARS value of
0.39 mg MDA/kg sample