Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage

Abstract

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

“…1 %) with strong antioxidant activity [9]. Its ability to inhibit the formation of free radicals and to increase the oxidative stability of lipids in the cell membranes and its non-toxic nature make the dihydroquercetin a valuable natural antioxidant [10]. With the increase in the industrial processing of food and agricultural products, huge quantities of by-products have been generated.…”

Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

“…in cold-smoked fermented sausages with starter cultures due to the fact that taxifolin has been described as having antimicrobial (18) and radical scavenging activity (19), and a protective role in plants against pathogens (20). The addition of selected starter cultures has been reported to improve the safety of fermented sausages by restraining the development of undesired microorganisms, thus reducing the risk of pathogenic and spoilage bacteria, maintaining stability and shelf life, and enhancing the sensory characteristics of the meat products (21).…”