Abstract
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.
Highlights
Polyphenols are secondary metabolites of plants that play physiological roles in leaves by protecting them from microorganisms and ultraviolet irradiation
It has been proven that polyphenols can exert a range of positive biological effects on consumers including antioxidative, anticarcinogenic, anti-inflammatory and antimicrobial ones, so they could play an important role as a functional ingredient in meat products, providing them the properties of functional food
Since the fermented sausages are not heat treated during production, so their nutritive and bioactive ingredients keep mainly unchanged during production, they have great potential to be designed as functional foods [3] and to be carriers of polyphenols as a functional ingredient
Summary
Polyphenols are secondary metabolites of plants that play physiological roles in leaves by protecting them from microorganisms and ultraviolet irradiation. These compounds include flavonoids (anthocyanidins, flavonols, flavanols, isoflavonoids, flavones and flavanones) and phenolic acids. It has been proven that polyphenols can exert a range of positive biological effects on consumers including antioxidative, anticarcinogenic, anti-inflammatory and antimicrobial ones, so they could play an important role as a functional ingredient in meat products, providing them the properties of functional food. Some recent research indicates polyphenols could be used as natural preservatives in meat products [1]. Fermented sausages are meat products which, after being stuffed into casings, are preserved by fermentation and drying, i.e., ripening, with or without smoking. Since the fermented sausages are not heat treated during production, so their nutritive and bioactive ingredients keep mainly unchanged during production, they have great potential to be designed as functional foods [3] and to be carriers of polyphenols as a functional ingredient
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