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| TI: | Antioxidant and antimicrobial effects of garlic in chicken sausage. |
| DA: | 13-Dec-2004 |
| DT: | Journal Article |
| AU: | Sallam, K. I.; Ishioroshi, M.; Samejima, K. |
| PY: | 2004 |
| AD: | Dep. of Food Sci., Fac. of Dairy Sci., Rakuno Gakuen Univ., Ebetsu, Hokkaido 069-8501, Japan. Tel./fax +81-11-388-4707 |
| SO: | Lebensmittel-Wissenschaft und -Technologie 37 (8) 849–855 |
| RF: | 34 ref. |
| LA: | English |
| SN: | 0023-6438 |
| AB: | Fresh garlic, garlic powder and garlic oil were tested for their antimicrobial and antioxidative effects in raw chicken sausage stored at 3°C. BHA was used as a reference for antioxidative activity comparison. Initially, mean peroxide and TBA values were 6.32 and 0.140, respectively. After the chicken sausage was stored for 3 wk, samples containing garlic oil (0.06 g/kg) or fresh garlic (50 g/kg) had TBA values of 0.214 and 0.151, respectively, and peroxide values of 8.64 and 4.92, respectively. Compared with the control, both BHA (0.1 g/kg) and garlic significantly delayed lipid oxidation. The order of antioxidative activity exhibited by the antioxidant compounds was: garlic oil < BHA < garlic powder < fresh garlic. Samples initially had an aerobic plate count (APC) of 4.41 log10 cfu/g. APC was significantly reduced by garlic powder (9 g/kg) or fresh garlic (30 g/kg), which led to an increase in shelf life of 21 days. Compared with the control, neither BHA nor garlic oil showed a significant difference in APC. Sausage formulations containing fresh garlic had a significantly stronger flavour than the other samples. It is concluded that garlic powder and fresh garlic may be useful in preserving meat products due to their combined antimicrobial and antioxidative activities. |
| SC: | Meat, poultry and game |
| KW: | ANTIMICROBIAL ACTIVITY; ANTIOXIDATIVE ACTIVITY; CHICKEN SAUSAGES; GARLIC; INHIBITION; MICROORGANISMS; OXIDATION; SAUSAGES |
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