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Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

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      Abstract

      ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg−1) and TBARS values (~0.41-1.02 mg MDA kg−1) during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate from meat products) and safety (improved microbiological and oxidative stability).

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        Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

         Makoto Oyaizu (1986)
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            Author and article information

            Affiliations
            [1 ] University of Life Sciences in Lublin Poland
            Contributors
            Role: ND
            Role: ND
            Journal
            sa
            Scientia Agricola
            Sci. agric. (Piracicaba, Braz.)
            São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
            1678-992X
            April 2016
            : 73
            : 2
            : 125-133
            S0103-90162016000200125 10.1590/0103-9016-2015-0087

            This work is licensed under a Creative Commons Attribution 4.0 International License.

            Product
            Product Information: SciELO Brazil
            Categories
            AGRICULTURE, MULTIDISCIPLINARY

            General agriculture

            rosemary, mustard, juniper, storage in vacuum

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