Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Abstract

Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

“…Hence, this behavior can explain that 2000 ppm and 1000 ppm punicalagin-rich extracts (115.21 mg GAE/g of total phenolic content) have recently shown to reduce by 33% and 22% lipid oxidation, respectively, in sardine oil [29]. Similar results were also obtained by Ranucci et al [30], who also described a reduction of lipid oxidation after the addition of pomegranate and citrus extracts (5 and 10% ) in vacuum-packaged sausages made from pork meat, emmer wheat, almond, and hazelnut.…”

“…This antimicrobial activity was also shown in sausages made from pork meat, emmer wheat almond, and hazelnut after addition of pomegranate and citrus extracts (5 and 10% ) [30]. Furthermore, the antimicrobial effect of natural extracts has been previously observed by Del Nobile et al [50], who reported how the inclusion of essential oils of grapefruit (100 ppm) and thymol (110 ppm) kept the microbial quality for 28 days of fish patties.…”

“…Comparable results were shown by Hleap Borrero et al [17] on surimi preparations. Moreover, Ranucci et al [30] also showed an improvement of sensory perception after the addition of 5% and 10% pomegranate and citrus extracts in a vacuum-sealed, post-packaged, pasteurized cooked sausage made with meat and a high proportion of non-meat ingredients (emmer wheat, almond, and hazelnut). Hence, it can be concluded that citrus (Ct) extract, incorporated as preservatives to fish patties, can be highly accepted; however, in this case, pomegranate (P) was reported to be a valuable strategy to enhance the shelf-life by controlling the microbial and oxidation spoilage during refrigerated storage while maintaining the sensory perception, as well as widely used commercial mixes (C).…”

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

“…Differences in TBARS values between BQS and RFBQS samples could be attributed to the degradation of some of these antioxidant compounds during the quinoa processing for the extraction of its fibre-rich fraction. Similar behaviour has been reported in cooked meat products with citrus and pomegranate extracts added, and also, in this case, the antioxidant effect was attributed to the antioxidant compounds (mainly polyphenols) found in these extracts [24]. Although TBARS values were increased during storage time, the amount of malondialdehyde (mg) per kg sample did not exceed the limit for which it could be detected as a rancid taste in sensory analysis for all formulations studied [47].…”

“…As regards pH values (Table 2), neither the addition of quinoa products nor storage time had any statistically significant effect (p > 0.05) on this parameter. pH values for all sausages may be considered normal for this type of meat product [1,3,24]. Meat product colour is significant to consumer acceptance of products.…”