Tags

Type your tag names separated by a space and hit enter

Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.
Meat Sci. 2014 Aug; 97(4):459-67.MS

Abstract

Fermented dry sausages (FDS) without nitrite added, fortified with bioactive phenol and flavonoid compounds originating from the ethanol extract of Kitaibelia vitifolia were food matrix for investigation of its antioxidant and antimicrobial potency. These activities were researched in order to improve the sausages' shelf-life, safety, and provide health benefits to consumers as well. The oxidative stability of the FDS, containing two different levels of natural preservative, was evaluated using five different contemporary methods for antioxidative activity. The activity was tested on the 20th day of the refrigerated storage. Minimum inhibitory concentrations of the sausage extract were determined against six microorganisms, using a micro dilution method. Determined optimal effective concentration of dissolved K. vitifolia extract (12.5 g/kg of meat dough) revealed strong antioxidant activity, and moderate antimicrobial activity against Escherichia coli (minimum inhibitory concentrations=15.625 μg/mL). The modified sausages had typical chemical-physical characteristics of FDS, controlled on 0, 13, 26 d of ripening and 20, 40 and 60 d of storage.

Authors+Show Affiliations

Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia. Electronic address: vkurcubic@kg.ac.rs.Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia. Electronic address: pavlem@kg.ac.rs.Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia. Electronic address: jelenav@kg.ac.rs.Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia. Electronic address: daniv@inmesbgd.com.Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia. Electronic address: slavica@inmesbgd.com.Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Republic of Serbia. Electronic address: djordje.okanovic@fins.uns.ac.rs.Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia. Electronic address: slobo@inmesbgd.com.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24769144

Citation

Kurćubić, Vladimir S., et al. "Antioxidant and Antimicrobial Activity of Kitaibelia Vitifolia Extract as Alternative to the Added Nitrite in Fermented Dry Sausage." Meat Science, vol. 97, no. 4, 2014, pp. 459-67.
Kurćubić VS, Mašković PZ, Vujić JM, et al. Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Sci. 2014;97(4):459-67.
Kurćubić, V. S., Mašković, P. Z., Vujić, J. M., Vranić, D. V., Vesković-Moračanin, S. M., Okanović, Đ. G., & Lilić, S. V. (2014). Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. Meat Science, 97(4), 459-67. https://doi.org/10.1016/j.meatsci.2014.03.012
Kurćubić VS, et al. Antioxidant and Antimicrobial Activity of Kitaibelia Vitifolia Extract as Alternative to the Added Nitrite in Fermented Dry Sausage. Meat Sci. 2014;97(4):459-67. PubMed PMID: 24769144.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage. AU - Kurćubić,Vladimir S, AU - Mašković,Pavle Z, AU - Vujić,Jelena M, AU - Vranić,Danijela V, AU - Vesković-Moračanin,Slavica M, AU - Okanović,Đorđe G, AU - Lilić,Slobodan V, Y1 - 2014/03/26/ PY - 2013/03/04/received PY - 2014/03/09/revised PY - 2014/03/19/accepted PY - 2014/4/29/entrez PY - 2014/4/29/pubmed PY - 2015/1/30/medline KW - Antimicrobial activity KW - Antioxidant activity KW - Ethanol extract KW - Fermented dry sausage KW - Kitaibelia vitifolia KW - Proximate composition SP - 459 EP - 67 JF - Meat science JO - Meat Sci. VL - 97 IS - 4 N2 - Fermented dry sausages (FDS) without nitrite added, fortified with bioactive phenol and flavonoid compounds originating from the ethanol extract of Kitaibelia vitifolia were food matrix for investigation of its antioxidant and antimicrobial potency. These activities were researched in order to improve the sausages' shelf-life, safety, and provide health benefits to consumers as well. The oxidative stability of the FDS, containing two different levels of natural preservative, was evaluated using five different contemporary methods for antioxidative activity. The activity was tested on the 20th day of the refrigerated storage. Minimum inhibitory concentrations of the sausage extract were determined against six microorganisms, using a micro dilution method. Determined optimal effective concentration of dissolved K. vitifolia extract (12.5 g/kg of meat dough) revealed strong antioxidant activity, and moderate antimicrobial activity against Escherichia coli (minimum inhibitory concentrations=15.625 μg/mL). The modified sausages had typical chemical-physical characteristics of FDS, controlled on 0, 13, 26 d of ripening and 20, 40 and 60 d of storage. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/24769144/Antioxidant_and_antimicrobial_activity_of_Kitaibelia_vitifolia_extract_as_alternative_to_the_added_nitrite_in_fermented_dry_sausage_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(14)00075-8 DB - PRIME DP - Unbound Medicine ER -