Volume 18, Issue 119 (january 2021)
Abstract
Synthetic preservatives, especially nitrite in food, are considered to cause chronic diseases to the human body because of their toxic effects. The per capita consumption of meat products in Iran is 2.5 to 5.5 kg per year, and due to the lifestyle changes of the Iranian families, this consumption is ascending. Therefore, cumulative intake of this preservative could be a warning. By replacing all or a part of nitrite with natural preservative its usage could be eliminated. The aim of this study was to prepare a mixture of natural preservatives from three plant extracts, i.e. clove, eucalyptus and rosemary. To this end, the hydroalcoholic extracts of the plants were obtained and then mixed in a ratio of 3:1:1 of Cloves, Eucalyptus and Rosemary, respectively. Later, Then the mixture was dried on a magnetic stirrer at 50 °C and finally turned into powder by a laboratory mill. Antimicrobial, antifungal, antioxidant properties as well as cytotoxicity effects of the mixed extract were evaluated. Six samples of the chicken sausages were produced with different ratios of the natural preservative to nitrite including 5:0, 4:1, 3:2, 2:3, 1:4 and 0:5. All the samples were evaluated in the terms of color, sensory properties and microbial indices at the periods of 15 and 30 days at 4°C. The results showed that the natural preservative had antimicrobial, antifungal and antioxidant properties and the sausage sample contains 100% natural preservative in terms of sensory properties, microbial indices and color evaluation was the most desirable one. The findings of the present study suggest the application of the clove, eucalyptus and rosemary mixed extract suggested as a safe alternative in chicken sausages and other meat products in food industry.
Volume 22, Issue 161 (July 2025)
Abstract
The development of functional and strategic foods has been greatly influenced by increasing consumer awareness and demand for healthy foods without chemical additives. In this research, after identifying the dominant bacterial consortium of rice paddy flour sourdough (L. acidophilus FA690130) and determining the optimal fermentation control point with the potential performance of sourdough according to the fitted models with an accuracy and reliability coefficient of more than 78%, to evaluate the techno-functional characteristics, anti-fungal and sensory properties of sourdough semi-bulk bread during the shelf life of 7 days were studied. The decrease in water activity and cross-linking in the sourdough bread sample compared to the control sample during shelf-life resulted in a decrease in moisture loss (4% and 10% respectively) and a slower release of moisture content in the core and crust compared to the control. The specific volume and porosity showed a decreasing trend over the shelf life and the TCD color indices, BI index, YI and WI and anti-fungal properties were significantly different from the control sample. Compared to the control sample, the texture characteristics as the staling rate during shelf life showed a more favorable trend. Finally, the effect of controlling sourdough fermentation during shelf-life improved the gelatinization and spreadability, sensory and anti-fungal properties of the bread sample.
