Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

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• 作者：S.A. Mathenjwa ; C.J. Hugo ; ^{HugoCJ.sci@ufs.ac.za} ; C. Bothma ; A. Hugo
• 关键词：Boerewors ; Alternative preservatives ; Rosemary extract ; Chitosan ; Sulphur dioxide (SO2)
• 刊名：Meat Science
• 出版年：2012
• 出版时间：June, 2012
• 年：2012
• 卷：91
• 期：2
• 页码：165-172
• 全文大小：1157 K

文摘

Boerewors is a South African fresh sausage preserved with 450 mg/kg sulphur dioxide (SO₂). The preservative effects of rosemary (Ros; 260 mg/kg) and chitosan (Chi; 10 g/kg) were compared to SO₂. Eight boerewors models were formulated. Microbial, colour, lipid and sensory characteristics were evaluated. Chi and Chi in combination with other preservatives had a significant effect on reducing total bacterial, coliform and Enterobacteriaceae counts, comparable to SO₂. Chi, however, had a better effect on decreasing yeasts and mould counts than SO₂. Chi showed good colour properties comparable to SO₂. Ros showed comparable lipid stability to SO₂ but better when compared to Chi. Ros had a better effect on the sensory taste when compared to Chi, but SO₂ was still preferred. Reduced levels of 100 mg/kg SO₂ showed good antimicrobial and colour effects in combination with Chi and in combination with Ros as antioxidant and improving the sensory properties. Alternative preservatives can be used to reduce the SO₂ content of boerewors.