Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage

Abstract

The study aimed to determine the minimum inhibitory concentration of Aloe vera extracts obtained by different extraction methods on eight strains from five different pathogens ( Pseudomonas fluorescens , Listeria monocytogenes , Salmonella spp., Escherichia coli and Staphylococcus aureus ) in the first phase and utilize Aloe vera extract in sausage processing in the second phase. Sausages were evaluated for thiobarbituric acid reactive substances (TBARS), physicochemical and microbiological properties. The first phase results indicated that the highest inhibition was determined in Listeria monocyctogenes 472 regardless of tested Aloe vera extract doses and extraction methods (Tukey HSD, P < 0.05). The highest Listeria monocyctogenes 472 levels reached was 0.38 log 10 cfu/g. The second phase results revealed that Aloe vera containing treatments of sausage had lower pH than others after storage (ANOVA, P < 0.05). Dry matter, protein, fat and ash contents of sausage dough increased in all treatments after fermentation (ANOVA, P < 0.05). After 30 d storage, 48 and 45% TBARS reductions were obtained in sausages with only nitrite and those with only Aloe vera extract compared to control respectively. The lowest TBARS (68% reduction) were obtained in Aloe vera extract and nitrite incorporated sausages (Tukey HSD, P < 0.05). Result showed that the use of Aloe vera extract and nitrite combination in sausage formulation is a useful approach to control lipid oxidation in the product. Supplementary information The online version contains supplementary material available at 10.1007/s13197-021-05183-5.

Effect of blueberry (<i>vaccínium myrtíllus</i>) leaves extract, obtained by microwave heating on the dynamics of animal fat oxidation processes

“…After 30 days of storage in sausages containing only sodium nitrite and sausages containing only aloe vera extract, a decrease in the content of the thiobarbituric value was recorded in comparison with the control sample by 48% and 45%, respectively. The least TBV (decreased by 68%) was recorded in the sausages with added aloe vera extract and sodium nitrite (p < 0.05) [33].…”

Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage

“…for TCB, and at 25 °C for 72 h on Potato Dextrose Agar (Merck, Darmstadt, Germany) for YM. Colony counts were obtained at the end of the incubation and presented as CFU/g (27).…”

PENGARUH PENAMBAHAN KULTUR STARTER DAN METABOLIT Lactobacillus casei TERHADAP MUTU MIKROBIOLOGI SOSIS FERMENTASI IKAN PATIN (Pangasius sp.)

“…Analisis aktivitas air (a w ) dilakukan dengan a w meter (Shibaura WA-360). Sementara itu, analisis pH dilakukan menggunakan pH meter (Horiba PH1300) yang telah terkalibrasi (Usan et al, 2021).…”

“…Tren penurunan nilai a w terus terjadi pada sosis fermentasi T1 dan T2 hingga mencapai nilai a w akhir berkisar 0.725 -0.745 pada hari ke-28. Hasil ini sesuai dengan studi Martín et al (2021) dan Usan et al, (2021) yang melaporkan penurunan a w pada sosis fermentasi Salchiron dan turki setelah pematangan masing-masing selama 90 dan 30 hari. Penurunan a w diduga terkait dengan penurunan pH produk oleh asam yang dihasilkan dari aktivitas BAL, yang mana pH rendah menyebabkan protein otot mampu menyentuh isoelektrik yang mengakibatkan denaturasi dan hilangnya kemampuan menahan air yang mendorong proses pengeringan sosis fermentasi (Jung et al, 2015;Toldra et al 2007).…”