getpdf  NLM PubMed Logo  https://doi.org/10.17113/ftb.57.04.19.6250 



Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages



Sonata Gustiene1*orcid tiny, Gintare Zaborskiene1,2orcid tiny, Anita Rokaityte1orcid tiny and Reda Riešute2*orcid tiny



1Department of Food Safety and Quality, Lithuanian University of Health Sciences, Veterinary Academy,
  Tilzes St. 18, Kaunas LT-47181, Lithuania
2Food Institute, Kaunas University of Technology, Radvilenu St. 19, Kaunas LT-51180, Lithuania

 




Article history:
Received: 14 February 2019
Accepted: 15 November 2019
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Key words:
Leuconostoc carnosum, Pediococcus pentosaceus, Staphylococcus xylosus, biogenic amines

 




Summary:
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<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).

 





*Corresponding author:  tel3 +37067456630
                                           email3 sonata.gustiene@lsmuni.lt 

 

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