Using chitosan and radish powder to improve stability of fermented cooked sausages

被引:43
作者
Ozaki, Maristela Midori [1 ]
Munekata, Paulo E. S. [2 ]
Lopes, Aline de Souza [1 ]
do Nascimento, Maristela da Silva [1 ]
Pateiro, Mirian [2 ]
Lorenzo, Jose Manuel [2 ]
Rodrigues Pollonio, Marise Aparecida [1 ]
机构
[1] State Univ Campinas Unicamp, Sch Food Engn, Dept Food Technol, BR-13083862 Campinas, SP, Brazil
[2] Ctr Tecnol Carne Galicia, Rua Galicia St 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain
关键词
Replacing nitrite; Natural antimicrobial; Vegetable powder; S; carnosus; Sensorial properties; Clean label; COMMERCIAL STARTER CULTURES; MEAT-PRODUCTS; SHELF-LIFE; ANTIMICROBIAL ACTIVITY; ANTIBACTERIAL PROPERTIES; SENSORY CHARACTERISTICS; LISTERIA-MONOCYTOGENES; NITRITE; ANTIOXIDANT; QUALITY;
D O I
10.1016/j.meatsci.2020.108165
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and two levels of chitosan (0.25%, CHI1) and (0.5%, CHI2) with radish powder (0.5%) and without the addition of nitrite. During storage, pieces sliced or not were also evaluated regarding the physicochemical, microbiological and sensory. Pure chitosan was evaluated regarding determination of MIC and MBC to Enterobacter aerogenes, Listeria innocua and Lactobacillus rhamnosus, and antioxidant capacity. The addition of chitosan increased aw and decreased weight loss of fermented sausages along processing, but pH was not affected during ripening. Except for aroma, sensory attributes were affected by the addition of chitosan. The addition of 0.5% radish powder and 0.25% chitosan showed promising results to development of nitrite-free fermented cooked sausages, mainly regarding their physicochemical and microbiological stability.
引用
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页数:13
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