Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

Geeta, .; Yadav, A. S.

doi:10.1016/j.lwt.2016.11.050

Cited by 28 publications

(14 citation statements)

References 34 publications

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“…1 and 2, Table 2). It is well recognized that some LAB strains show antioxidant activities and are able to decrease the risk of accumulation of ROS [2,3,14]. Both intact cells and intracellular cell free extracts were used to measure the ability of DPPH and ABTS radical-scavenging activity.…”

Section: Discussionmentioning

confidence: 99%

Selection of Lactic Acid Bacteria Isolated from Thai Traditional Fermented Foods to use as Starter Cultures Based on Antioxidant Activity and no Histidine Production

Panritdam¹,

Kantachote²,

Haertlé³

et al. 2019

Int. j. appl. phys. sci.

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Four strains of lactic acid bacteria (LAB), isolated from various Thai traditional fermented foods, were investigated on free radical scavenging activity of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-Azino-bis-3ethylbenzothiazoline-6-sulfonic Acid (ABTS). Antioxidant activity by all isolated LAB in intracellular cell free extracts (ICFE) was higher than in intact cells. The LAB strains FF and FB, isolated from fermented foods (fish and sliced beef), their (ICFE) showed the highest radical-scavenging activity for DPPH and ABTS at 65% and 60%, respectively for the former strain. The detection of amino acid decarboxylase of LAB were investigated by growing on decarboxylase medium and quantitatively evaluated by confirmation of amine forming capacity using an HPLC procedure. In this work, all tested LAB strains were tyramine producer; however, the weakest strain was FF followed by strain FB. In contrast, all of them did not produce histamine. Based on 16S rRNA genes, strain FF was identified as Lactobacillus fermentum, while strain FB was Lactobacillus plantarum. Both are potential starter cultures for producing fermented meat sausages.

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Section: Discussionmentioning

confidence: 99%

Selection of Lactic Acid Bacteria Isolated from Thai Traditional Fermented Foods to use as Starter Cultures Based on Antioxidant Activity and no Histidine Production

Panritdam¹,

Kantachote²,

Haertlé³

et al. 2019

Int. j. appl. phys. sci.

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show abstract

“…The study of fermented meat products in foreign countries focuses on the production process and screening, construction of fine microbial fermentation strains and so on; Geeta [9] et al explored the antioxidant and antibacterial properties by using lactic acid bacteria in chicken sausage which added the glucose and starch. The results showed that both raw and cooked fermented chicken sausage with addition of glucose and starch showed higher antioxidant on hydroxyl, superoxide anion and DPPH radical than the samples that did not add sugar, and the fermented chicken sausage with glucose and starch showed lower lipid oxidation and better sensory scores and less number of microorganisms; Joanna Stadnik [10] et al gave an overview of myogenic peptides.He noted that bioactive peptides are short amino acid sequences, and released from Proteins that may play different physiological roles, including anti-oxidation, antihypertensive, antibacterial, and other biological activities.…”

Section: Research On Antibacterial and Antioxidant Properties Of Fermmentioning

confidence: 99%

Research on Antibacterial and Antioxidation of Fermented Ham

Liu¹,

Wang²,

Chang³

et al. 2017

Proceedings of the 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017)

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“…In addition, fermented meat have many advantages, such as long shelf life, immediate consumption, high nutritional value and sensory quality as well as stability in taste and traits (Leroy et al ., ). Lactic acid bacteria are the vital agents of the ripening process in fermented meat products (Kročko et al ., ; Geeta, ). Even so, moulds also have been used in meat processing for many centuries especially in Southern Europe (Sunesen & Stahnke, ).…”

Section: Introductionmentioning

confidence: 98%

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

Guo

Wang

et al. 2018

Int J of Food Sci Tech

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In this study, the influence of ripening with Penicillium roqueforti on texture, microstructure, protein structure, water mobility and volatile flavour compounds of chicken breast meat was investigated. Scanning electron microscopy (SEM) and transmission electron microscope (TEM) images showed that the granule formed and chicken myofibril fractured after ripening. Reduction in a-helix and increases in bsheet structure content accompanied by decrease in hardness and springiness and increase in gumminess were found in ripened chicken breast meat. Low field nuclear magnetic resonance (LF-NMR) revealed that increasing intra-myofibrillar water and decreasing extra-myofibrillar water resulted in the higher water-holding capacity after ripening with P. roqueforti. In addition, chicken breast meat ripened with P. roqueforti contained more volatile flavour compounds, in particular aldehydes.

show abstract

Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

Cited by 28 publications

References 34 publications

Selection of Lactic Acid Bacteria Isolated from Thai Traditional Fermented Foods to use as Starter Cultures Based on Antioxidant Activity and no Histidine Production

Selection of Lactic Acid Bacteria Isolated from Thai Traditional Fermented Foods to use as Starter Cultures Based on Antioxidant Activity and no Histidine Production

Research on Antibacterial and Antioxidation of Fermented Ham

Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat

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