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Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
Food Res Int. 2019 06; 120:839-850.FR

Abstract

The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the nitrite-free frankfurter-type sausages were assessed during 45 days of storage. The results revealed no significant differences on moisture, fat, protein, ash, salt and water activity (aw) among treatments. 1% Chitosan + Mixed Extract sausages displayed the lowest thiobarbituric acid reactive substances (TBARS) and total volatile nitrogen (TVN) values compared to Control after 45 days of refrigerated storage. Combinations of 0.2% ε-Polylysine or 1% Chitosan with Mixed Extract were effective to inhibit total viable count (TVC), yeasts and molds growth. 1% Chitosan preserved the luminosity of sausages during refrigerated storage. However, redness values of 1% Chitosan treatment was lower than those obtained from Control sausages and a significant increase was observed between days 30-45. Total amounts of saturated, monounsaturated and polyunsaturated fatty acids (SFA, MUFA, and PUFA) of frankfurter-type sausages were not largely influenced by the combination of natural antioxidants and antimicrobial compounds. Combinations of 0.2% ε-Polylysine and 1% Chitosan with Mixed Extract were effective to improve the shelf life of nitrite-free frankfurter-type sausages. Therefore, these combinations could be considered as promising nitrite replacer in frankfurter-type sausages.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Alirezalu K
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran. Electronic address: kazem.alirezalu@tabrizu.ac.ir.
Hesari J
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Nemati Z
Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
Munekata PES
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, Ourense 32900, Spain.
Barba FJ
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n Burjassot, València 46100, Spain.
Lorenzo JM
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, Ourense 32900, Spain. Electronic address: jmlorenzo@ceteca.net.

MeSH

AntioxidantsChitosanFood MicrobiologyFood PreservationFood StorageMeat ProductsNisinNitritesOleaPlant ExtractsPolylysineTea

Pub Type(s)

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

Language

eng

PubMed ID

31000305

Citation

Alirezalu, Kazem, et al. "Combined Effect of Natural Antioxidants and Antimicrobial Compounds During Refrigerated Storage of Nitrite-free Frankfurter-type Sausage." Food Research International (Ottawa, Ont.), vol. 120, 2019, pp. 839-850.
Alirezalu K, Hesari J, Nemati Z, et al. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Res Int. 2019;120:839-850.
Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P. E. S., Barba, F. J., & Lorenzo, J. M. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International (Ottawa, Ont.), 120, 839-850. https://doi.org/10.1016/j.foodres.2018.11.048
Alirezalu K, et al. Combined Effect of Natural Antioxidants and Antimicrobial Compounds During Refrigerated Storage of Nitrite-free Frankfurter-type Sausage. Food Res Int. 2019;120:839-850. PubMed PMID: 31000305.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. AU - Alirezalu,Kazem, AU - Hesari,Javad, AU - Nemati,Zabihollah, AU - Munekata,Paulo E S, AU - Barba,Francisco J, AU - Lorenzo,Jose M, Y1 - 2018/11/27/ PY - 2018/09/07/received PY - 2018/11/20/revised PY - 2018/11/24/accepted PY - 2019/4/20/entrez PY - 2019/4/20/pubmed PY - 2020/9/15/medline KW - Chitosan KW - Frankfurter-type sausage KW - Nisin KW - Phenolic compounds KW - Shelf life KW - ɛ-Polylysine SP - 839 EP - 850 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 120 N2 - The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the nitrite-free frankfurter-type sausages were assessed during 45 days of storage. The results revealed no significant differences on moisture, fat, protein, ash, salt and water activity (aw) among treatments. 1% Chitosan + Mixed Extract sausages displayed the lowest thiobarbituric acid reactive substances (TBARS) and total volatile nitrogen (TVN) values compared to Control after 45 days of refrigerated storage. Combinations of 0.2% ε-Polylysine or 1% Chitosan with Mixed Extract were effective to inhibit total viable count (TVC), yeasts and molds growth. 1% Chitosan preserved the luminosity of sausages during refrigerated storage. However, redness values of 1% Chitosan treatment was lower than those obtained from Control sausages and a significant increase was observed between days 30-45. Total amounts of saturated, monounsaturated and polyunsaturated fatty acids (SFA, MUFA, and PUFA) of frankfurter-type sausages were not largely influenced by the combination of natural antioxidants and antimicrobial compounds. Combinations of 0.2% ε-Polylysine and 1% Chitosan with Mixed Extract were effective to improve the shelf life of nitrite-free frankfurter-type sausages. Therefore, these combinations could be considered as promising nitrite replacer in frankfurter-type sausages. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31000305/Combined_effect_of_natural_antioxidants_and_antimicrobial_compounds_during_refrigerated_storage_of_nitrite_free_frankfurter_type_sausage_ DB - PRIME DP - Unbound Medicine ER -