Effect of Antioxidants on the Colour Stability of Fermented Sausage “Sucuk” Type

Abstract: Purpose - The aim of this study was to investigate effect of some antioxidants on the cross section color stability of dry-fermented beef sausage “sucuk” type, during 120 minute exposure of sausage slices to air, at the temperature of 20°C and 4°C. Design/methodology/approach - Samples were produced in industrial conditions, seven experimental model samples with selected antioxidants added separately to each (sodium ascorbate, rosemary extract, green tea extract, ascorbic acid, ascorbyl palmitate, tocopherols and butylatedhydroxyanisole) and control sample, without antioxidants. Colour parameters, expressed as CIE L*, a* and b* values, total colour difference (∆E), the kinetics of colour change, chemical composition and pH value were determined. Findings - The cross section colour of all samples significantly changed (p<0.05), due to exposition of sausage cuts to air, but significantly smaller changes in colour (p<0.05) were observed in the samples kept at lower temperature. Dry-fermented beef sausage “sucuk” type, produced with selected antioxidants, can be sliced 120 minutes before serving and stored at the temperature of 4°C, and cross section colour changes are unrecognisable, but at the temperature of 20ºC colour changes are significantly greater. Addition of natural antioxidant, rosemary extract and green tea extract, have a positive effect on colour stability of tested sausage “sucuk” type. Originality/value - This paper provides information on colour changes during exposition of dry sausage cuts to air and the findings may be interesting for entrepreneurs whose activity is connected with serving these products in restaurants, catering services or the households

Analiza proteina pšenice kapilarnom gel elektroforezom (cge )

Proteini pšenice se smatraju najvažnijim komponentama koje utiču na pecivnasvojstva brašna. Karakterišu se visokom heterogenošću i velikim rasponom molekulskihmasa. Za razdvajanje i identifikaciju proteina mogu se koristiti različite tehnike. Ciljovog rada je bio da se ispita mogućnosti primjene SDS-kapilarne gel elektroforeze(SDS-CGE) za analizu i kvantifikaciju proteina iz pšeničnog brašna. Razdvajanjeproteina iz tijesta izrađenog od pšeničnog brašna vršeno je pomoću kapilarneelektroforeze (Agilent, CE 7100) uz korištenje SDS-MW Analysis Kit-a (BeckmanCoulter). Podaci o migracionim vremenima i površinama pikova pojedinačnih proteinasa elektoforegrama su analizirani pomoću softvera ChemStation Software (AgilentTechnologies, PaloAlto, CA). Na elektroforegramu, dobijenom nakon analize proteina,razdvojeno je 57 proteina različitih molekulskih masa, u rasponu od 10 kDa do 225kDa. Najveći broj razdvojenih proteina je imao masu od 0 do 20 kDa (22 proteina),dok je broj razdvojenih proteina većih molekulskih masa bio mnogo manji (3 proteinamase od 100 do 150 kDa i 5 proteina su imali mase veće od 150 kDa). Ova metodaomogućava preciznu identifikaciju i kvantifikaciju proteina pšenice i može se koristitiza izučavanj

Antibacterial activity of essential oils against Escherichia coil, Salmonella enterica and Listeria monocytogenes

Antimicrobial potential of six essential oils (EOs) (basil, ginger, hyssop, caraway, juniper, and sage) against three food-borne bacterial pathogens, commonly found as meat product contaminants (Escherichia coli, Salmonella enterica and Listeria monocytogenes), using disc diffusion and broth microdilution methods, was evaluated. The EOs composition was determined by gas chromatography-mass spectrometry (GC MS) technique. Dominant compounds in analyzed EOs were: estragole)in basil EO), cis-pinocamphone (in hyssop EO), alpha-pinene (in juniper EO), a-thujone (in sage EO), carvone (in caraway EO) and curcumene (in ginger EO). Basil EO inhibited growth of all tested bacteria (disc diffusion method). Tested concentrations of ginger EO lacked bactericidal activity. Only basil EO showed inhibitory effect on L. monocytogenes growth. Compared to all tested EOs, caraway EO had the highest antibacterial activity on E. coli and S. enterica. Minimal inhibitory concentration (MIC) of basil and sage EOs was 56.8 mu l/mL for all tested bacteria. Hyssop, caraway, and juniper EOs were inhibitory at concentration of 113.6 mu l/mL on all tested bacterial species. MIC of ginger EO was 113.6 mu L/mL for E. coli and L. monocytogenes and 227.3 mu L/mL for S. enterica. Minimal bactericidal concentration (MBC) of basil and sage EOs was 113.6 mu l/mL for all investigated bacteria. MBC of hyssop, caraway, and juniper EOs was 227.3 mu l/mL for all investigation bacteria. MBC of ginger EO was 227.3 mu L/mL for E. coli and L. monocytogenes and 454.5 mu L/mL for S. enterica. Tested EOs have a great potential as natural antibacterial preservative in food

Sage (Salvia officinalis L.) essential oil as a potential replacement for sodium nitrite in dry fermented sausages

This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/ kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite