{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T19:11:32Z","timestamp":1783105892758,"version":"3.54.6"},"reference-count":30,"publisher":"Asian Australasian Association of Animal Production Societies","issue":"12","license":[{"start":{"date-parts":[[2025,7,11]],"date-time":"2025-07-11T00:00:00Z","timestamp":1752192000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003627","name":"Rural Development Administration","doi-asserted-by":"publisher","award":["PJ013809022019"],"award-info":[{"award-number":["PJ013809022019"]}],"id":[{"id":"10.13039\/501100003627","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["animbiosci.org"],"crossmark-restriction":true},"short-container-title":["Anim Biosci"],"published-print":{"date-parts":[[2025,12,1]]},"abstract":"<jats:p>Objective: This study investigated the antioxidant activities of lotus root, Nelumbo nucifera, by producing oven-dried lotus root powder (ODLRP) and powdered ethanolic extracts of the ODLRP produced using different concentrations of ethanol (25%, 50%, 75%, and 100%) for various times (0-8 h). The effect of ODLRP and an ethanolic extract powder produced by an extraction of ODLRP with 50% ethanol for 4 h (ODLRP_E50%) in low-fat boiled and smoked pork sausages were investigated.Methods: Antioxidant activities of the ODLRP and the ethanol extracts produced from the ODLRP under different extraction conditions were analyzed. Then, the ODLRP and ODLRP_E50% extract powder were added to pork sausages at concentrations of 1% and 0.1%, respectively, to determine their effects on the physicochemical properties, and antibacterial and antioxidant activities the sausages.Results: The ODLRP ethanol extract powder exhibited antioxidant activity, regardless of extraction time. The pH value of the boiled pork sausages containing 1% ODLRP was lower than that of the control sausages (CS). The color value demonstrated that the lightness of the boiled and smoked sausages decreased with the addition of 1% ODLRP or 0.1% ODLRP_E50% compared with the CS, but their redness and yellowness increased. The hardness and gumminess of smoked sausages with 0.1% ODLRP_E50% were lower than those of the CS (p&lt;0.05). However, the springiness of the boiled sausages containing 0.1% ODLRP_E50% decreased. Boiled sausages treated with ODLRP and ODLRP_E50% had lower thiobarbituric acid reactive substances compared with the CS from day 14 of storage. Moreover, the boiled sausages containing 1% sausages containing 0.1% ODLRP_E50% extract powder exhibited an extended shelf-life compared with the CS.Conclusion: Ethanol extraction conditions of ODLRP and cooking methods of low-fat pork sausages are critical factors affecting the quality and shelf-life of sausages.<\/jats:p>","DOI":"10.5713\/ab.25.0110","type":"journal-article","created":{"date-parts":[[2025,7,11]],"date-time":"2025-07-11T05:38:32Z","timestamp":1752212312000},"page":"2767-2778","update-policy":"https:\/\/doi.org\/10.5713\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storage"],"prefix":"10.5713","volume":"38","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1501-2034","authenticated-orcid":true,"given":"Zhuangzhuang","family":"Qiu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8062-6331","authenticated-orcid":true,"given":"Koo Bok","family":"Chin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"3683","reference":[{"key":"ref1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2015.06.018"},{"key":"ref2","doi-asserted-by":"publisher","DOI":"10.1080\/1040869059096"},{"key":"ref3","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2021.07.136"},{"key":"ref4","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.05.027"},{"key":"ref5","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2007.06.014"},{"key":"ref6","doi-asserted-by":"publisher","DOI":"10.3390\/molecules21070863"},{"key":"ref7","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.08.063"},{"key":"ref8","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15595"},{"key":"ref9","doi-asserted-by":"publisher","DOI":"10.1021\/jf501644t"},{"key":"ref10","doi-asserted-by":"publisher","DOI":"10.1186\/1423-0127-17-S1-S39"},{"key":"ref11","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2016.36.1.51"},{"key":"ref12","doi-asserted-by":"publisher","DOI":"10.1016\/S0309-1740(02)00110-9"},{"key":"ref13","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1990.tb01558.x"},{"key":"ref14","doi-asserted-by":"publisher","DOI":"10.5650\/jos1956.26.259"},{"key":"ref15","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.03.003"},{"key":"ref16","doi-asserted-by":"publisher","DOI":"10.1007\/s12649-018-0512-6"},{"key":"ref17","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.201200295"},{"key":"ref18","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2017.37.2.242"},{"key":"ref19","doi-asserted-by":"publisher","DOI":"10.1177\/1082013206062422"},{"key":"ref20","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2018.02.001"},{"key":"ref21","doi-asserted-by":"publisher","DOI":"10.1186\/2055-0391-56-21"},{"key":"ref22","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15634"},{"key":"ref23","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2008.03.010"},{"key":"ref24","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2017.37.2.219"},{"key":"ref25","doi-asserted-by":"publisher","DOI":"10.1590\/fst.09221"},{"key":"ref26","doi-asserted-by":"publisher","DOI":"10.2174\/1573401315666190126120749"},{"key":"ref27","doi-asserted-by":"publisher","DOI":"10.1016\/j.micpath.2019.03.025"},{"key":"ref28","doi-asserted-by":"publisher","DOI":"10.1080\/19390211.2017.1305477"},{"key":"ref29","first-page":"609","volume-title":"Impact of solvent extraction type on total polyphenols content and biological activity from Tamarix aphylla (L.) 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