Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. (June 2019)

• Record Type: Journal Article
• Authors: Alirezalu, Kazem; Hesari, Javad; Nemati, Zabihollah; Munekata, Paulo E.S.; Barba, Francisco J.; Lorenzo, Jose M.
• Is Part Of: Food research international. Volume 120(2019)
• Page Start: 839
• Page End: 850
• Publication Date: 2019-06
• Subjects: Frankfurter-type sausage -- Nisin -- ɛ-Polylysine -- Chitosan -- Phenolic compounds -- Shelf life; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.11.048
• Languages: English
• ISSNs: 0963-9969

Abstract

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. Graphical abstract: Unlabelled Image Highlights: 1% Chitosan and 0.2% ε-Polylysine + Mixed Extract inhibited microbial growth. After 45 days 1% Chitosan sausages displayed the lowest TBARS values. After 45 days 0.2% ε-Polylysine sausages had the lowest TVC, yeast and molds counts. 1% Chitosan or 0.2% ε-Polylysine + Mixed Extract enhanced frankfurter shelf life.