An Evaluation of the Antioxidant and Antimicrobial Effectiveness of Different Forms of Garlic and Bha in Emulsion‐type Sausages During Refrigerated Storage

Abstract

The antioxidant and antimicrobial effects of each of different forms of garlic and BHA in emulsion-type sausage at 4C for 0, 10, 20 and 30 days were investigated. The treatments were divided into five groups: control, 30 g of fresh garlic /kg of sausage, 9 g of garlic powder /kg of sausage, 100 mL of garlic extract/kg of sausage and 0.1 g of BHA/kg of sausage. pH, peroxide value (POV), thiobarbituric acid reactive substance (TBARS), residual nitrite contents (RN) and total aerobic plate count (TAPC) were evaluated during storage. pH values and RN contents showed a significant decrease in all treatments during storage days. With the exception of POV value at 30 days of storage, an increase in POV, TBARS and TAPCs was observed in all treatments as storage time increased. In addition, the treatment with different forms of garlic and BHA during storage reduced pH, POV, TBARS, RN and TAPCs when compared with control. Consequently, the use of fresh garlic had much better antioxidant and antimicrobial effectiveness than other treatments. CorrespondingAntioxidant or antimicrobial effectiveness is one of the major factors related to consumer acceptance for determining the quality of meat and meat products and their shelf life. The current study can be applied to prevent lipid oxidation and growth of microorganism in emulsion-type sausage and to produce new sausage formulations for a gradually increasing consumer acceptance. Based on the results, different forms of garlic can be used to improve oxidative stability of emulsion-type sausage and decrease the growth of microorganisms proving its antioxidant and antimicrobial effectiveness. The employment of natural additives in food preparations is perceived by consumers as a healthier practice than the addition of synthetic additives. 814 Y.J. KIM, B.A. NAHM and I.H. CHOI

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

“…The highest hardness value for garlic incorporated smoked fillets is may be due ability of garlic to retard the development of peroxide values that is responsible for the increased tenderness. This conclusion was supported by the observation of a negative correlation between peroxide value and tenderness attribute [21,22], while the lowest hardness values for control and ginger incorporated smoked fillets samples during frozen storage could be resulted from, enzymatic degradation that induces many physical mechanisms, among them gaping, which contributes to muscle tenderization. Proteases involved are primarily calpains, cathepsins, and collagenases.…”

“…However, after day 6 of storage, the SEP content in garlic treated (T4 andT3) samples were significantly (P < 0.05) higher than in the C, T1 and T2 samples. From the SEP results, noted that addition of ginger in a samples resulted to largest SEP loss throughout the storage time, compared to control samples, this result indicated that the higher protein denaturation and damage associated with the proteolytic activity of ginger incorporated [2,20].The antioxidant efficiency of garlic is due to rich in organsulfur compounds and their precursors (allicin, diallyl sulfide and diallyl trisulfide) have biological actions to retard lipid oxidation [14,22,37], resulted to lowest SEP loss throughout the storage time for garlic incorporated samples, compared to control and ginger treated samples, since interaction between protein and lipid oxidation products, causing a decline of protein solubility [3,34]. The decrease in SEP for control samples during frozen storage could be resulted from the formation of hydrogen or hydrophobic bonds, as well as disulfide bonds and ionic interactions [5,32,36].…”

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

“…Most of volatile compounds have been previously detected (Marco et al 2008;Gianelli et al 2009), except for those compounds provided by the spices and the smoking process. All the sulphur compounds that were identified in the samples came from garlic (Calvo-Gómez et al 2004 (Kim et al 2010). The presence of higher percentage of garlic volatile compounds showed that this product in particular was formulated with higher amounts of garlic, and therefore it might have a higher antimicrobial activity.…”

Utilization of Dried Garlic Powder and α-Tocopherol to Improve the Shelf-life of Emulsion-type Sausage during Refrigerated Storage

“…Fresh garlic was prepared following the procedure previously described by Kim et al (2010). Briefly, fresh garlic was peeled, cut into slices, and subsequently thinly spread on a mat in direct sunlight at 30 to 35 o C to make garlic powder.…”

“…The percentages of the basic components in the sausages were as follows: ground pork meat (60%), fat (20%), cornstarch (6%), sausage seasoning (3%, Taewon Food Industry CO., Ansan, South Korea), salt (1.5%), polyphosphate (0.25%), and ice water (10%). Emulsion-type sausages were manufactured as described by Kim et al (2010). Briefly, all other ingredients were thoroughly mixed with the various formulations of sausage meat in the cutting chopper.…”