Czech J. Food Sci., 2019, 37(5):366-373 | DOI: 10.17221/57/2018-CJFS

Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausageFood Analysis, Food Quality and Nutrition

Anita Rokaityte*,1, Gintare Zaborskiene1,2, Sonata Gustiene1, Raimondas Raudonis3, Valdimaras Janulis3, Galina Garmiene2, Arturas Stimbirys1
1 Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
2 Food Institute, Faculty of Chemical Technology, Kaunas University of Technology, Kaunas, Lithuania
3 Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Kaunas, Lithuania

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

Published: October 31, 2019  Show citation

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Rokaityte A, Zaborskiene G, Gustiene S, Raudonis R, Janulis V, Garmiene G, Stimbirys A. Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage. Czech J. Food Sci. 2019;37(5):366-373. doi: 10.17221/57/2018-CJFS.
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