Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
DOI:
https://doi.org/10.1590/0103-9016-2015-0087Resumen
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 mg−1) and TBARS values (~0.41-1.02 mg MDA kg−1) 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).Descargas
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Publicado
2016-04-01
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Food Science and Technology
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Todo el contenido de la revista, excepto donde esté identificado, está protegido por el Creative Commons del tipo BY-NCCómo citar
Evaluation of natural preservatives in combination with acid whey for use in fermented sausage . (2016). Scientia Agricola, 73(2), 125-133. https://doi.org/10.1590/0103-9016-2015-0087