Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

Akram Ghorbani; Kamiar Mahmoudifar; Samira Shokri; Yeganeh Mazaheri; Ehsan Shamloo; Alieh Rezagholizade-shirvan; Amir Hossein Elhamirad

Food Chemistry: X (Jun 2024)

Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

Akram Ghorbani,
Kamiar Mahmoudifar,
Samira Shokri,
Yeganeh Mazaheri,
Ehsan Shamloo,
Alieh Rezagholizade-shirvan,
Amir Hossein Elhamirad

Affiliations

Akram Ghorbani: Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Kamiar Mahmoudifar: Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran; Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
Samira Shokri: Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Yeganeh Mazaheri: Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Ehsan Shamloo: Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
Alieh Rezagholizade-shirvan: Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran; Corresponding authors.
Amir Hossein Elhamirad: Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran; Corresponding authors.

Journal volume & issue: Vol. 22
p. 101461

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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