Impacts of Vitis coignetiae Pulliat extract on the physicochemical properties in dry-fermented sausages during storage

The present study was designed to compare different extraction methods in meoru ( Vitis coignetiae Pulliat). The effect of meoru extract on the quality characteristics of dry-fermented sausages was also evaluated. Ground pork sausages were assigned to different groups: control without meoru hot water extract, M1 (with 0.01% meoru hot water extract), and M2 (with 0.02% meoru hot water extract). Antioxidant yield, phenolic compound content, and antioxidant properties such as 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, and ferric-reducing antioxidant power were highest in groups with the meoru hot water extract. Both groups with meoru extract had significantly lower pH and moisture content at all storage times compared with the control. The inclusion of 0.2% meoru in sausages resulted in similar meat color values compared with the control. The rate of lipid oxidation significantly decreased in the groups with meoru extract addition. When the amount of meoru extract was increased to 0.02%, lactic acid bacteria was significantly enhanced. Therefore, 0.02% meoru addition using the hot water extraction method showed effective antioxidant performance, increased lactic acid bacteria, and color consistency in dry-fermented sausages during cold storage. • We compared extraction methods in meuru. • The impact of meuru extract on the sausage quality was evaluated. • Antioxidant measurements in meuru were highest in the hot water extract. • 0.02% meuru extract improved the quality of fermented sausages.