Abstract
The antioxidant properties of Boletus edulis, Cantharellus cibarius and Craterellus cornicupioides decoctions and the effect of mushroom addition on the total phenolic content and the degree of secondary oxidative changes on lipids in frankfurters was studied. Moderate antioxidant activity was obtained by DPPH assay when mushroom decoctions were tested in vitro. Using the conjugated diene method, moderate antioxidant activity was achieved with Boletus edulis and Craterellus cornicupioides decoction, while with Cantharellus cibarius decoction, antioxidant activity was low. Constant amounts of phenolic acid were obtained in frankfurters fortified with Boletus edulis, while lipid oxidation on each tested day was several times less than in the control group of frankfurters, throughout two months of refrigerated storage. Generally, these mushrooms could be used as natural antioxidants to interfere with the chemical deterioration of food products and specifically, to extend the shelf life of cooked pork sausages.
Highlights
Emulsification technology for frankfurter-type sausage production has been used for several hundred years
Our results showed frankfurters fortified with Boletus edulis (BE) mushroom contained the highest amount of phenolics, while Cantharellus cibarius (CaC) and CrC frankfurters contained significantly lower levels of phenolics, on each day of examination during storage (Figure 1)
We suggest the decline in TBARs values could be attributed to the creation of MDA, an intermediate product; until a certain point, the rate of MDA creation was higher than the rate of its disappearance, and thereafter, the reverse was true
Summary
Emulsification technology for frankfurter-type sausage production has been used for several hundred years. Lipid oxidation is recognized as the major problem producing negative effects on the quality and shelf life of meat products, causing oxidative off-flavours, discoloration and spoilage of meat and meat products (Morrissey et al, 1998). There is presently increasing interest in the control of lipid oxidation in meat products by using antioxidant compounds from synthetic and natural sources (Deda et al, 2007; Özvural & Vural, 2011). It is assumed that the existing synthetic antioxidants cause toxicity problems that negatively affect consumers’ health, and usage of these compounds is limited in food (Botterweck et al, 2000). A need for recognizing alternative safe sources of natural antioxidants, of plant origin, has considerably increased in recent years (Skerget et al, 2005)
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