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

Author

Listed:
  • Anita Rokaityte

    (Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania)

  • Gintare Zaborskiene

    (Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
    Food Institute, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania)

  • Sonata Gustiene

    (Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania)

  • Raimondas Raudonis

    (Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania)

  • Valdimaras Janulis

    (Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania)

  • Galina Garmiene

    (Food Institute, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania)

  • Arturas Stimbirys

    (Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania)

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.

Suggested Citation

  • Anita Rokaityte & Gintare Zaborskiene & Sonata Gustiene & Raimondas Raudonis & Valdimaras Janulis & Galina Garmiene & Arturas Stimbirys, 2019. "Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 366-373.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:57-2018-cjfs
    DOI: 10.17221/57/2018-CJFS
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    References listed on IDEAS

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    1. Josef KAMENÍK & Pavla STEINHAUSEROVÁ & Alena SALÁKOVÁ & Zdeněk PAVLÍK & Gabriela BOŘILOVÁ & Ladislav STEINHAUSER & Jiří RUPRICH, 2013. "Influence of various pork fat types on the ripening and characteristics of dry fermented sausage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 419-431.
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