Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Nov 12;9(1):345-356.
doi: 10.1002/fsn3.2000. eCollection 2021 Jan.

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Issa Mohammadpourfard  1   2 , Ali Khanjari  1 , Afshin Akhonzadeh Basti  1 , Carlos Herrero-Latorre  2 , Nabi Shariatifar  3 , Hedayat Hosseini  4
Affiliations

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Issa Mohammadpourfard et al. Food Sci Nutr. .

Abstract

In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition during 45 days were evaluated. Based on findings, control group had significantly higher total volatile base nitrogen (TVB-N) than nitrite-, thymol-, and astaxanthin-treated samples. At the end of the storage time in control, thiobarbituric acid reactive substances (TBARS) value reached 1.96 mg/kg, while the values for treated samples remained lower than 1.63 mg/kg. Final count of lactic acid bacteria decreased approximately 1.67-3.79 log CFU/g in treated samples compared with the control group (p < .05). A reduction between 1.46 and 2.46 log CFU/g in C. perfringenes count was recorded for the treated samples in comparison with control group after 45 days of storage.

Keywords: Bacillus coagulans; Clostridium perfringenes; astaxanthin; cooked beef sausage; thymol.

PubMed Disclaimer

Conflict of interest statement

5The researchers declare that there are no conflicts of interest.

Figures

Figure 1
Figure 1
Evolution of different parameters analyzed along storage period: [a] lactic acid bacteria (log CFU/g); [b]Clostridium perfringenes(log CFU/g); [c]C. perfringenesspores (log CFU/g); [d]Bacillus coagulansspore count (log CFU/g); [e] TVN (mg/100 g); [f] TBARS (mg/kg); and [g] pH
Figure 2
Figure 2
a) Box–whisker plots for the moisture, protein, and fat according to the different sausage formulations. b) 3D plot of moisture versus protein versus fat for the sausage samples according to the assayed formula
Figure 3
Figure 3
2D score plot obtained from PCA of the sausage samples according to the formulation (a), content of astaxanthin (b), content of thymol (c), content of nitrite (d), and addition or not ofB. coagulans(e). 2D loading plot by PCA of the chemical and microbiological variables
Figure 4
Figure 4
Dendrograms obtained by HCA (squared Euclidean distance, and Ward's agglomerative method) for samples (a) and variables (b) with different formulations
Figure 5
Figure 5
(a) Results of the sensorial analysis of the sausage samples of the different formulations. (b) Overall acceptance for the different sausage formulations in relation to protein and fat content
See this image and copyright information in PMC

References

    1. Alirezalu, K. , Hesari, J. , Nemati, Z. , Munekata, P. E. , Barba, F. J. , & Lorenzo, J. M. (2019). Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite‐free frankfurter‐type sausage. Food Research International, 120, 839–850. 10.1016/j.foodres.2018.11.048 - DOI - PubMed
    1. Aminzare, M. , Tajik, H. , Aliakbarlu, J. , Hashemi, M. , & Raeisi, M. (2018). Effect of cinnamon essential oil and grape seed extract as functional‐natural additives in the production of cooked sausage‐impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. Journal of Food Safety, 38(4), e12459.
    1. Campêlo, M. , Medeiros, J. , & Silva, J. (2019). Natural products in food preservation. International Food Research Journal, 26(1).
    1. Carballo, D. E. , Giráldez, F. J. , Andrés, S. , Caro, I. , Fernández‐Gutiérrez, M. , & Mateo, J. (2019). Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk‐replacer containing butylated hydroxytoluene. Meat Science, 156, 68–74. 10.1016/j.meatsci.2019.03.020 - DOI - PubMed
    1. Carballo, D. E. , Mateo, J. , Andrés, S. , Giráldez, F. J. , Quinto, E. J. , Khanjari, A. , Operta, S. , & Caro, I. (2019). Microbial growth and biogenic amine production in a Balkan‐style fresh sausage during refrigerated storage under a CO2‐containing anaerobic atmosphere: effect of the addition of zataria multiflora essential oil and hops extract. Antibiotics, 8(4), 227 10.3390/antibiotics8040227 - DOI - PMC - PubMed

LinkOut - more resources