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

Anita Rokaityte, Gintare Zaborskiene, Sonata Gustiene, Raimondas Raudonis, Valdimaras Janulis, Galina Garmiene and Arturas Stimbirys
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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
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

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 366-373

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.

Keywords: biogenic amines; fatty acid; L. carnosum; P. pentosaceus; S. xylosus (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:57-2018-cjfs

DOI: 10.17221/57/2018-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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