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Effect of Allium Jesdianum's Extract on the Physicochemical, Antioxidant, Antimicrobial and Sensory Properties of Sausage Characteristics Publisher



Ghorbani A1 ; Mahmoudifar K2, 3 ; Shokri S4 ; Mazaheri Y4 ; Shamloo E5 ; Rezagholizadeshirvan A5 ; Elhamirad AH1
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
  2. 2. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  3. 3. Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
  4. 4. Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran

Source: Food Chemistry: X Published:2024


Abstract

The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P < 0.05). Addition of Jesdianum extract significantly reduced the total viable count and psychrophilic bacteria compared to the control, subsequently extending the shelf-life of the product to over 42 days. Overall, Allium Jesdianum extract, with its antioxidant and antimicrobial properties, is beneficial in preserving sausage products and can be recommended as a nitrite substitute. © 2024 The Author(s)
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