Enhancement of sausages shelf life using natural antimicrobials and propolis extract

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-24 DOI:10.1007/s10068-024-01632-x

Milad Yaghoubi, Kazem Alirezalu, Sahar Nottagh, Seyed Hadi Naghizadeh, Seyed Amir Seyed Moslemi, Majid Olyayee, Mahnaz Manafi Dizajyekan, Bahram Fathi-Achachlouei

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Abstract

The present work assessed the impacts of nisin (200 mg/kg) and nisin-nanoparticles (NNPs; 200 mg/kg) in combination with propolis ethanolic extract (PEE; 1% and 3%) on quality and stability of sausage during refrigerated period. The treated meat batters were mechanically stuffed into polyamide casings, packaged in vacuum conditions and analyzed at days 1, 15, 30 and 45. Sausages treated with combined NNPs and PEE displayed higher total phenolic content (2.14–5.41 mg GAE/g DM), pH values (5.27–5.80) and sensory scores (3.70–3.93) with low hardness (34.9–37.7 kg m/s²) and TBARS values (1.41–2.85 mg MDA/kg) throughout keeping period. At day 45, treated samples with 200 mg/kg NNPs + 3% PEE indicated 0.28 Log CFU/g reduction in TVC, 0.16 CFU/g in Clostridium perfringens, 0.23 in E. coli, 0.65 in Staphylococcus aureus, and 0.37 CFU/g in mold and yeast count compared with control (120 ppm nitrite). Hence, this work aims to assess the performance of nisin compounds + PEE in the quality improvement of frankfurter-type sausage kept for 45 days (4 °C) to produce novel and practical nitrite substitutes.

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利用天然抗菌剂和蜂胶提取物提高香肠的保质期

本研究评估了尼生素（200 毫克/千克）和尼生素纳米粒子（NNPs；200 毫克/千克）与蜂胶乙醇提取物（PEE；1% 和 3%）在冷藏期间对香肠质量和稳定性的影响。经处理的肉糊被机械塞入聚酰胺肠衣，在真空条件下包装，并在第 1、15、30 和 45 天进行分析。在整个保存期间，经 NNPs 和 PEE 混合处理的香肠显示出较高的总酚含量（2.14-5.41 毫克 GAE/g DM）、pH 值（5.27-5.80）和感官评分（3.70-3.93），且硬度（34.9-37.7 千克 m/s2）和 TBARS 值（1.41-2.85 毫克 MDA/千克）较低。在第 45 天，与对照组（120 ppm 亚硝酸盐）相比，使用 200 mg/kg NNPs + 3% PEE 处理的样品 TVC 降低了 0.28 Log CFU/g，产气荚膜梭菌降低了 0.16 CFU/g，大肠杆菌降低了 0.23 CFU/g，金黄色葡萄球菌降低了 0.65 CFU/g，霉菌和酵母菌数量降低了 0.37 CFU/g。因此，这项工作旨在评估尼生素化合物 + PEE 在改善保存 45 天（4 ℃）的法兰克福香肠质量方面的性能，以生产新型实用的亚硝酸盐替代品。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.