Antimicrobial and Preservative Effects of the Combinations of Nisin, Tea Polyphenols, Rosemary Extract, and Chitosan on Pasteurized Chicken Sausage

Abstract

The study evaluated the antimicrobial and antioxidant effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE) and chitosan (CS) on low-temperature chicken sausage. An orthogonal test revealed that the most effective antimicrobial compositions were equal-quantity mixtures of 0.05% NS + 0.05% TP + 0.03% RE + 0.55% CS . The mixture also produced strong antimicrobial and antioxidant effects in low-temperature chicken sausage related to extend the shelf life to more than 30 days at 4°C. The study also investigated the inhibitory zone of NS, TP, RE and CS against Pseudomonas aeruginosa , lactic acid bacteria (LAB) and Staphylococcus aureus which were the dominant spoilage bacteria in low-temperature chicken sausage. NS had the greatest inhibitory effect on LAB and Staphylococcus aureus , exhibiting clear zone diameters of 19.7 mm and 17.8 mm respectively. TP had the largest inhibitory effect on Pseudomonas aeruginosa , exhibiting a clear zone diameter of 18.2 mm. These results indicated that the combination of NS, TP, RE and CS could be used as natural preservative s to efficiently inhibit the growth of spoilage microorganisms in low-temperature chicken sausage so as to improve its safety and shelf life.

Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat

“…Chitosan has been reported to inhibit the growth of a wide variety of Gram-positive and Gram-negative bacteria and fungi [ 23 , 24 ]. Potential applications of chitosan as a biopreservative have been investigated in various meat products against various food spoilage and pathogenic microorganisms [ 12 , 25 , 26 , 27 ].…”

Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols

“…Furthermore, OEO has been found to inhibit the tricarboxylic acid cycle pathway and its key enzymes, leading to effects on metabolites (Cui et al ., 2019). Studies have reported that the bactericidal effects of TP are mainly achieved through physical and chemical interactions of their chemical components with microbial cells (Sun et al ., 2021; Siriphap et al ., 2022). The main chemical components contained in TP are tannins, flavonoids and aromatic compounds, which can disrupt microbial cell membranes and cell walls, leading to the leakage of microbial cell contents and ultimately cell death (Yang & Zhang, 2019).…”

Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications

“…35 A combination of NS, TPs and CS has been used as a preservative to inhibit the growth of spoilage microorganisms and pathogens in meat. 36 As a Food and Agriculture Organization/World Health Organization-licensed and recommended bacteriostatic agent, NS has been widely used for the preservation of dairy products, meat products, canned food and other types of food. 37,38 A combination of NS, TPs and CS has been applied as a preservative agent or incorporated in food packaging to different food matrices aiming to inhibit the growth of spoilage microorganisms and pathogens in meat.…”