Original Article
Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage
Kazem Alirezalu,
Javad Hesari,
Mohammad Hadi Eskandari,
Hadi Valizadeh,
Mohammad Sirousazar,
Kazem Alirezalu
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Search for more papers by this authorCorresponding Author
Javad Hesari
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Corresponding author. TEL: +98-413-3392053; FAX: +98-413-3345332; EMAIL: [email protected]Search for more papers by this authorMohammad Hadi Eskandari
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran
Search for more papers by this authorHadi Valizadeh
Department of Pharmaceutics, Drug Applied Research Center and Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
Search for more papers by this authorMohammad Sirousazar
Faculty of Chemical Engineering, Urmia University of Technology, Urmia, Iran
Search for more papers by this authorKazem Alirezalu,
Javad Hesari,
Mohammad Hadi Eskandari,
Hadi Valizadeh,
Mohammad Sirousazar,
Kazem Alirezalu
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Search for more papers by this authorCorresponding Author
Javad Hesari
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Corresponding author. TEL: +98-413-3392053; FAX: +98-413-3345332; EMAIL: [email protected]Search for more papers by this authorMohammad Hadi Eskandari
Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran
Search for more papers by this authorHadi Valizadeh
Department of Pharmaceutics, Drug Applied Research Center and Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
Search for more papers by this authorMohammad Sirousazar
Faculty of Chemical Engineering, Urmia University of Technology, Urmia, Iran
Search for more papers by this authorAbstract
The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45 days of storage at 4C. Results indicated that pH, aw value, phenolic compounds and color values (L* and a* values) decreased during storage. Samples incorporated with 500 ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2 log cfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage.
Practical Application
Food decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products.
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