Volume 22, Issue 1 (2020)                   JAST 2020, 22(1): 159-172 | Back to browse issues page

‎ 20.1001.1.16807073.2020.22.1.12.8

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Aliyari P, Bakhshi Kazaj F, Barzegar M, Ahmadi Gavlighi H. Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preservatives. JAST 2020; 22 (1) :159-172
URL: http://jast.modares.ac.ir/article-23-20582-en.html
Production of Functional Sausage Using Pomegranate Peel and Pistachio Green Hull Extracts as Natural Preservatives
P. Aliyari1 , F. Bakhshi Kazaj1 , M. Barzegar * 2, H. Ahmadi Gavlighi1
1- Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Islamic Republic of Iran.
2- Department of Food Science and Technology, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Islamic Republic of Iran. , mbb@modares.ac.ir
Abstract:   (3682 Views)
This study investigated partial replacement of nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1,000, and 1,250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4ºC. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE3 and PGHE3 (containing 60 ppm nitrite and 750 ppm of extracts) were not significantly different compared to the control. Thus, reduction of nitrite up to 50% and replacement of it by PPE or PGHE do not cause great changes in quality parameters of sausage and improve its functional properties.
 
Keywords: Punica granatum L. Pistacia vera L. Functional food Nitrite Sausage
Full-Text [PDF 585 kb]   (1340 Downloads)    
Article Type: Original Research | Subject: Food Science and Technology
Received: 2018/05/7 | Accepted: 2019/01/29 | Published: 2020/01/30
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