Title Effect of biofermentation with taxifolin on physicochemical and microbiological properties of cold-smoked pork sausages /
Authors Gustiene, Sonata ; Zaborskiene, Gintare ; Rokaityte, Anita ; Riešute, Reda
DOI 10.17113/ftb.57.04.19.6250
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Is Part of Food technology and biotechnology.. Zagreb, Croatia : University of Zagreb. 2019, vol. 57, no. 4, p. 481-489.. ISSN 1330-9862
Keywords [eng] Meat products ; Food technology ; Quercetin ; Antioxidants ; Fermentation
Abstract [eng] The aim of this work was to evaluate the effect of taxifolin in different commercial recipes: with Leuconostoc carnosum and with a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus. Ultra Performance Liquid Chromatography (UPLC) analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60 %), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56 %) followed next. Taxifolin contributed improving the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Samples with taxifolin + L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.37±1.31) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures better bind free radicals than taxifolin alone. The colour parameters (L*, a*, b*) of preparations and products were significantly influenced by the used taxifolin and starter cultures and storage time (p<0.05 in all samples).
Published Zagreb, Croatia : University of Zagreb
Type Journal article
Language English
Publication date 2019
CC license CC license description