Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical, and sensory properties

Document Type

Journal Article

Publication Title

Food Bioscience

Volume

49

Publisher

Elsevier

School

School of Engineering

RAS ID

52190

Comments

Ayaseh, A., Alirezalu, K., Yaghoubi, M., Razmjouei, Z., Jafarzadeh, S., Marszałek, K., & Khaneghah, A. M. (2022). Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical, and sensory properties. Food Bioscience, 49, 101936. https://doi.org/10.1016/j.fbio.2022.101936

Abstract

The current study investigated the utilization of ε-polylysine (ε-PL) and beetroot extract (BE) as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags. The sample's technological, safety, antimicrobial, and organoleptic attributes were analyzed during 30 days of storage at 4 °C. Compared with controls, the sausages containing ϵ-PL with BE had no significant differences in the water activity and proximate composition. The results showed that the T5 and T4 samples had the highest residual nitrite and total phenolic contents at day 45. Incorporating ε-PL and BE into frankfurter-type sausages prevented the increase of pH and maintained samples' pink color and texture consistency during storage. T3 and T4 samples could effectively delay the growth of total viable count, coliform, Clostridium perfringens, mold, and yeasts within acceptable limitations during refrigerated storage.

DOI

10.1016/j.fbio.2022.101936

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