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Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
Wójciak, Karolina Maria; Dolatowski, Zbigniew Józef.
Afiliação
  • Wójciak, Karolina Maria; University of Life Sciences in Lublin. Lublin. PL
  • Dolatowski, Zbigniew Józef; University of Life Sciences in Lublin. Lublin. PL
Sci. agric ; 73(2): 125-133, Mar.-Apr. 2016. tab, graf
Article em En | VETINDEX | ID: biblio-1497549
Biblioteca responsável: BR68.1
Localização: BR68.1
ABSTRACT
Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg1) and TBARS values (~0.41-1.02 mg MDA kg1) during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation of acid whey with rosemary extract will give the product a threefold effect high quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate from meat products) and safety (improved microbiological and oxidative stability).
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Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Sci. agric / Sci. agric. Ano de publicação: 2016 Tipo de documento: Article / Project document

Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Sci. agric / Sci. agric. Ano de publicação: 2016 Tipo de documento: Article / Project document