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Evaluation of Microbiological, Chemical, and Sensory Properties of Cooked Probiotic Sausages Containing Different Concentrations of Astaxanthin, Thymol, and Nitrite Publisher



Mohammadpourfard I1, 2 ; Khanjari A1 ; Akhonzadeh Basti A1 ; Herrerolatorre C2 ; Shariatifar N3 ; Hosseini H4
Authors
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Authors Affiliations
  1. 1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
  2. 2. IAQBUS-Institute of Research on Chemical and Biological Analysis, Dpto. Quimica Analitica, Nutricion y Bromatologia, Facultad de Ciencias, Universidade de Santiago de Compostela, Lugo, Spain
  3. 3. Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: Food Science and Nutrition Published:2021


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. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC
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