Abstract
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).
Highlights
Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology due to common enough reasons i.e. consumers rejecting the use of chemical preservatives and other chemical additives in food and the healthy dietary habits of consumers (Rasooli, 2007)
The chemical composition of the anatomical parts of these plants have been identified by many authors (Hernández-Hernández et al, 2009; Manda et al, 2010; Shah et al, 2014). They showed that rosemary, mustard and juniper berry extracts are rich in polyhenol, terpenoids and vitamins
Studies on ABTS+ scavenging ability clearly showed that rosemary extract was significantly more effective (p < 0.05) than mustard seed extract
Summary
Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology due to common enough reasons i.e. consumers rejecting the use of chemical preservatives and other chemical additives in food and the healthy dietary habits of consumers (the trend to organic, natural consumerism) (Rasooli, 2007). The chemical composition of the anatomical parts of these plants (leaf, seed, berry) have been identified by many authors (Hernández-Hernández et al, 2009; Manda et al, 2010; Shah et al, 2014). They showed that rosemary, mustard and juniper berry extracts are rich in polyhenol, terpenoids and vitamins. Previous research revealed that the addition of acid whey stabilized color and sensory properties of fermented sausages, but did not affect the oxidative stability (Karwowska et al, 2014)
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