Abstract
Today, there is increasing demand for the meat industry to produce sausages with partial or complete replacement of commercial antioxidants by natural ones, with minimal or no impact on the quality characteristics. One of the natural additives that are recognized as highly nutritious and rich in antioxidants is mushroom. The three most commonly consumed mushrooms in Serbia are Boletus edulis, Cantharellus cibarius, and Craterellus cornucopioides. This review provides information on the antioxidant and antimicrobial potential of these three mushrooms in vitro, and the feasibility of their application in frankfurters. The benefits, limits, and accomplished effects of the addition of mushrooms on lipid peroxidation reduction, microbial inactivation, colour, texture, and sensorial traits are presented with regard to their implementation on the industrial level.
Highlights
The contemporary way of life and globalization have resulted in limited time for food preparation and consumption
One of the major problems that can cause deterioration during the storage of meat products is lipid oxidation. This is the oxidation of unsaturated fatty acids when the phospholipid segment of the membrane is oxidized. This oxidation manifests through the formation of numerous advanced lipid oxidation end products (ALEs), which are carriers of rancid odour and taste [1]
B. edulis, C. cibarius, and C. cornucopioides expressed good antioxidant and antimicrobial potential in vitro, so they were used in the production of frankfurters in order to extend shelf life of the final product
Summary
- Verification of rapid method for estimation of added food colorant type in boiled sausages based on measurement of cross section color J Jovanovi, R B Petronijevi, M Luki et al. - The influence of savory on colour, odour and taste of frankfurters D Karan, M Lukic, V Djordjevic et al. - Perspectives in production of functional meat products D Vasilev, M Gliši, V Jankovi et al
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