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Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
- Source :
- Food technology and biotechnology, Zagreb, Croatia : University of Zagreb, 2019, vol. 57, no. 4, p. 481-489, Food Technology and Biotechnology, Vol 57, Iss 4, Pp 481-489 (2019), Food Technology and Biotechnology
- Publication Year :
- 2019
- Publisher :
- Faculty of Food Technology and Biotechnology - University of Zagreb, 2019.
-
Abstract
- The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography 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 improved 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 lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p
- Subjects :
- lcsh:Biotechnology
General Chemical Engineering
biogenic amines
Quercetin| analogs&derivatives
Antioxidants
Industrial and Manufacturing Engineering
chemistry.chemical_compound
Starter
Lipid oxidation
Meat products
Food technology
methods
Quercetin
analogs&derivatives
Fermentation
lcsh:TP248.13-248.65
Taxifolin
Lipolysis
Food science
Original Scientific Papers
Pediococcus pentosaceus
637.5 [udc]
Leuconostoc carnosum
lcsh:TP368-456
biology
Staphylococcus xylosus
food and beverages
biology.organism_classification
Lactic acid
lcsh:Food processing and manufacture
Food technology| methods
chemistry
Putrescine
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 13342606 and 13309862
- Volume :
- 57
- Database :
- OpenAIRE
- Journal :
- Food technology and biotechnology
- Accession number :
- edsair.doi.dedup.....6fac56e5707d780c7df85cbd2df3f28c
- Full Text :
- https://doi.org/10.17113/ftb.57.04.19.6250