Model meat pasteurized sausages enriched with monolaurin as nutraceuticals with pronounced antimicrobial properties
2012
Mladenoska, I., Faculty of Technology and Metallurgy, Skopje (The Former Yugoslav Republic of Macedonia) | Nikolovska, V., Institute for Preventive Medicine, Skopje (The Former Yugoslav Republic of Macedonia) | Puzderliska, L., Institute for Health Protection, Stip (The Former Yugoslav Republic of Macedonia)
The antimicrobial effect of monolaurin used as a food emulsifier in model pasteurized sausages was investigated and compared to the effects of other two most commonly used additives, the curing salt and the table salt. Two microbial cultures, the fungus Aspergillus niger MK-15 and the yeast Saccharomyces cerevisiae TMF were used as test microoorganisams in these investigation. The total cell count of Saccharomyces cerevisiae TMF strain of the samples taken from the whole sausages that contained monolaurin was 70x7.0 log10 cfu/g and was more than 4 times lower than the total cell count of 300 x7.0 log10 cfu/g of the whole sausages without monolaurin. The antifungal effect of monolaurin was even stronger. Thus, the total cell count of Aspergillus niger MK-15 for the inside of the sausages and for the whole sausages with monolaurin were only 3x7.0 log10 cfu/g and 15 x7.0 log10 cfu/g, respectively. Those values were more than 33 and 16 times lower than the values for the total cell count of the sausages without monolaurin. The monolaurin was also found to affect the morphology of the fruiting structures and the sporulation ability of the fungus A. niger MK-15. The sensory evaluation of the model sausages enriched in monolaurin showed good color and medium flavor acceptability. Those results suggested that the monolaurin could be successfully applied as a food additive that could prolong the shelf life of the meat products but only in low concentrations and in combinations with some other food additive that would mask it soapy taste and smell.
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