| |
|
 |
|
|
FoodInfo Online FSTA Reports 15 May 2005
http://www.foodsciencecentral.com/fsc/ixid13953
© IFIS Publishing 2010 - All Rights Reserved
Garlic - a natural preservative for chicken sausages?
 Chicken meat and its products have become increasingly consumed worldwide, with chicken sausage being one of the most popular with consumers. However, the quality of chicken sausage can deteriorate during storage due to lipid oxidation and microbial growth, reducing nutritional quality and affecting flavour.
Because microbial contamination is a health hazard and can cause considerable economic losses, suitable agents possessing both antioxidant and antimicrobial activities could be useful for maintaining meat quality, extending shelf life and preventing losses. Various antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are commonly used to delay the development of rancidity in food products. However, consumers are becoming increasingly concerned about the safety of synthetic food additives, prompting a greater interest in natural additives such as herbs and spices.
Garlic is one of the most commonly used ingredients as a flavour enhancer in sausages. In addition to its flavouring properties, garlic also possesses a wide range of medicinal attributes. These include antibacterial, antiviral, antifungal and antiprotozoal activities, and beneficial effects on the cardiovascular and immune systems, in addition to exhibiting effective antioxidant activity in vivo and in vitro.
A study by Sallam et al.1 investigated the antioxidant and antimicrobial effectiveness of various concentrations of fresh garlic, garlic powder and garlic oil on the preservation of raw chicken sausage during refrigerated storage over 21 days. Fresh garlic gave a stronger flavour than the other formulations. Both fresh garlic and garlic powder exhibited combined antioxidant and antimicrobial effects, extending the shelf life of the chicken sausages to 21 days. They could thus have potential use in the preservation of meat products.
---------------------------------------------------------------------------------
1 Sallam, KI; Ishioroshi, M; Samejima, K (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensmittel-Wissen und-Technologie 37 849-855.
Click on the logo below to view an abstract of this paper from FSTA Direct.
|
|
|
|
