Abstract
SUMMARYThe aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60%), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56%) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).
Highlights
The application of bioflavonoids as natural antioxidants for treatment of cold-smoked pork sausages produced using commercial starter cultures has not been discussed in the available literature
Taxifolin had an inhibitory effect on mould and yeast in CR-2 and CR-5 samples up to 33 days, and in CR-1 and CR-4 mixtures between days 33 and 181, compared to the control sample (p
We evaluated the effect of taxifolin on the microbiological profile of cold-smoked pork sausages, as well as their acidity, biogenic amine content, and colour parameters
Summary
The application of bioflavonoids as natural antioxidants for treatment of cold-smoked pork sausages produced using commercial starter cultures has not been discussed in the available literature. As a common bioactive constituent of foods and herbs, taxifolin has been shown to exert a wide range of positive biochemical and pharmacological effects on human health. Taxifolin has many health-promoting effects, but is unstable under the light, with pH changes and during thermal treatment [9,10,11]. Knowledge about the stability of taxifolin in food processing is important in order to predict the duration of physiological effects in food and beverages [12]. On 13 December 2016, the EFSA NDA Panel adopted the Scientific Opinion on the safety of taxifolin as a novel food ingredient in non-alcoholic beverages, yoghurts, chocolate confectionery and food supplements pursuant to Regulation (EC) No 2015/2283 [14].
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