Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.
Fermented dry sausages (FDS) without nitrite added, fortified with bioactive phenol and flavonoid compounds originating from the ethanol extract of Kitaibelia vitifolia were food matrix for investigation of its antioxidant and antimicrobial potency. These activities were researched in order to improve the sausages' shelf-life, safety, and provide health benefits to consumers as well. The oxidative stability of the FDS, containing two different levels of natural preservative, was evaluated using five different contemporary methods for antioxidative activity. The activity was tested on the 20th day of the refrigerated storage. Minimum inhibitory concentrations of the sausage extract were determined against six microorganisms, using a micro dilution method. Determined optimal effective concentration of dissolved K. vitifolia extract (12.5 g/kg of meat dough) revealed strong antioxidant activity, and moderate antimicrobial activity against Escherichia coli (minimum inhibitory concentrations=15.625 μg/mL). The modified sausages had typical chemical-physical characteristics of FDS, controlled on 0, 13, 26 d of ripening and 20, 40 and 60 d of storage.
Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia. Electronic address: vkurcubic@kg.ac.rs.
Vladimir S
VS
Kurćubić
Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia. Electronic address: pavlem@kg.ac.rs.
Pavle Z
PZ
Mašković
Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Republic of Serbia. Electronic address: jelenav@kg.ac.rs.
Jelena M
JM
Vujić
Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia. Electronic address: daniv@inmesbgd.com.
Danijela V
DV
Vranić
Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia. Electronic address: slavica@inmesbgd.com.
Slavica M
SM
Vesković-Moračanin
Institute of Food Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Republic of Serbia. Electronic address: djordje.okanovic@fins.uns.ac.rs.
Đorđe G
ĐG
Okanović
Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia. Electronic address: slobo@inmesbgd.com.
Slobodan V
SV
Lilić
D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D004032:Diet; D004926:Escherichia coli / Q000187:drug effects*; D005285:Fermentation; D005419:Flavonoids / Q000494:pharmacology; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000494:pharmacology*; D006801:Humans; D019660:Malvaceae / Q000737:chemistry*; D008461:Meat Products / Q000382:microbiology; D008826:Microbial Sensitivity Tests; D009573:Nitrites; D010084:Oxidation-Reduction; D010636:Phenols / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology*; D013552:Swine
D000900:Anti-Bacterial Agents; D000975:Antioxidants; D005419:Flavonoids; D005520:Food Preservatives; D009573:Nitrites; D010636:Phenols; D010936:Plant Extracts
Antimicrobial activity; Antioxidant activity; Ethanol extract; Fermented dry sausage; Kitaibelia vitifolia; Proximate composition