Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual...

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Autores principales:	Aleksandra Nikolić, Vesna Đorđević, Nenad Parunović, Srđan Stefanović, Spomenka Đurić, Jelena Babić, Dragan Vasilev
Formato:	article
Lenguaje:	EN
Publicado:	Sciendo 2020
Materias:	fermented sausage nitrite polyphenols shelf life Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/b36f2b9c104b4686b0546841debdb1a7
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spelling	oai:doaj.org-article:b36f2b9c104b4686b0546841debdb1a72021-11-17T21:27:53ZCan Polyphenols be used as Natural Preservatives in Fermented Sausages?1820-744810.2478/acve-2020-0016https://doaj.org/article/b36f2b9c104b4686b0546841debdb1a72020-06-01T00:00:00Zhttps://doi.org/10.2478/acve-2020-0016https://doaj.org/toc/1820-7448This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages with nitrites and polyphenols; and P - nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a=14.5 and a=13.2, respectively) and yellowness (b=5.9 and b=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a=8.0 and b=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.Aleksandra NikolićVesna ĐorđevićNenad ParunovićSrđan StefanovićSpomenka ĐurićJelena BabićDragan VasilevSciendoarticlefermented sausagenitritepolyphenolsshelf lifeVeterinary medicineSF600-1100ENActa Veterinaria, Vol 70, Iss 2, Pp 219-237 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented sausage nitrite polyphenols shelf life Veterinary medicine SF600-1100
spellingShingle	fermented sausage nitrite polyphenols shelf life Veterinary medicine SF600-1100 Aleksandra Nikolić Vesna Đorđević Nenad Parunović Srđan Stefanović Spomenka Đurić Jelena Babić Dragan Vasilev Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
description	This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages with nitrites and polyphenols; and P - nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a=14.5 and a=13.2, respectively) and yellowness (b=5.9 and b=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a=8.0 and b=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.
format	article
author	Aleksandra Nikolić Vesna Đorđević Nenad Parunović Srđan Stefanović Spomenka Đurić Jelena Babić Dragan Vasilev
author_facet	Aleksandra Nikolić Vesna Đorđević Nenad Parunović Srđan Stefanović Spomenka Đurić Jelena Babić Dragan Vasilev
author_sort	Aleksandra Nikolić
title	Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
title_short	Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
title_full	Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
title_fullStr	Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
title_full_unstemmed	Can Polyphenols be used as Natural Preservatives in Fermented Sausages?
title_sort	can polyphenols be used as natural preservatives in fermented sausages?
publisher	Sciendo
publishDate	2020
url	https://doaj.org/article/b36f2b9c104b4686b0546841debdb1a7
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Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

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