Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C
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DOI：
10.1016/j.meatsci.2006.10.026
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发表时间：
2007-05-01
期刊：
影响因子：
7.1
通讯作者：
Georgakis, Spyridon A.
中科院分区：
文献类型：
--
作者：
Georgantelis, Dimitrios;Ambrosiadis, Ioannis;Georgakis, Spyridon A.
研究了迷迭香提取物、壳聚糖和α -生育酚单独或联合添加对4℃贮存20 d新鲜猪肉香肠微生物学参数和脂质氧化的影响。微生物学检测包括肠杆菌科、假单胞菌、总活菌数、酵母菌和霉菌、乳酸菌的计数，以及pH值的测定。脂质氧化通过测量初级（过氧化值）和次级（丙二醛浓度）氧化产物来评估。壳聚糖对微生物生长的抑制作用显著（P < 0.05），而添加壳聚糖和迷迭香的样品中微生物数量最低，可能存在协同作用。壳聚糖及其与α -生育酚或迷迭香的联合抗氧化作用最强（P < 0.05）。与其他样品相比，含有壳聚糖的样品的保质期几乎翻了一番。综上所述，壳聚糖与迷迭香提取物配合使用，抗菌和抗氧化效果最佳。(c) 2006 Elsevier Ltd.版权所有。
The effect of rosemary extract, chitosan and alpha-tocopherol, added individually or in combination, on microbiological parameters and lipid oxidation of fresh pork sausages stored for 20 days at 4 degrees C was investigated. Microbiological determinations included the enumeration of Enterobacteriaceae, Pseudomonas spp., total viable count, yeasts and moulds and lactic acid bacteria, while pH values were also determined. Lipid oxidation was evaluated through measurement of primary (peroxide value) and secondary (malondialdehyde concentration) oxidation products. Chitosan addition resulted in significant (P < 0.05) inhibition of microbial growth, while the lowest microbial counts were obtained in the samples containing both chitosan and rosemary, indicating a possible synergistic effect. Chitosan and its combinations with either alpha-tocopherol or rosemary, and especially the latter combination, showed also the most intense antioxidative effect (P 0.05) antioxidative effect with chitosan and its combinations. Shelf life of samples containing chitosan was almost doubled compared to the remaining samples. In conclusion, the best antimicrobial and antioxidative effects were obtained from the combination of chitosan with the rosemary extract. (c) 2006 Elsevier Ltd. All rights reserved.