Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages

Keywords: Propolis, antioxidant, decarboxylation, sensorial characteristics, sausage

Abstract

Background: In the food industry, the use of natural additives capable of replacing chemical additives is increasing due to the tendency to consume natural and healthy foods. In nature, different substances such as propolis can fulfill that role and it is obtained from hives of honey bees. Propolis contains bioactive compounds with antimicrobial and antioxidant capacity, and thus, they could be used as an alternative for nitrites in meat products. Objectives : To evaluate the in-vitro antimicrobial activity of the ethanol propolis extract (EEP) of on some pathogenic bacteria and their influence on the physicochemical and sensorial properties of sausages. Methods: The ethanol extraction was performed, and its antimicrobial activity in vitro on S. aureus, Salmonella, E. coli and Clostridium spp. was determined. Sausages were prepared according to the following treatments: (1) EEP 0.8mg/mL, (2) 0.2g/Kg sodium nitrite and sodium erythorbate, (3) Alcohol (96% v/v used as control) and the physicochemical analysis was performed to determine thiobarbituric acid (TBA), volatile nitrogen bases (TVB - N) and sensoral tests every week for four weeks. Analysis of variance and Tukey test were performed and the level of significance was p < 0.05. Results: No significant differences between EEP concentration, pH and TVB-N or sensorial properties (p > 0.05) were found. However, significant differences in TBA values were observed (p < 0.05). Conclusions: A 0.8% EEP shows antimicrobial activity against some pathogenic microorganisms evaluated. Further, the physicochemical and sensorial characteristics of the product do not differ from the sausages containing nitrites.

|Abstract
= 17 veces | PDF
= 16 veces|

Downloads

Download data is not yet available.

Author Biographies

Carolina GUTIÉRRREZ-CORTÉS, Universidad Nacional de Colombia

Institute of Food Science and Technology ICTA, MSc, PhD (c)

Héctor SUÁREZ MAHECHA, Universidad Nacional de Colombia

Institute of Food Science and Technology ICTA, PhD

References

Fernández J, Pérez-Álvarez JA, Fernández-López JA. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry. 1997; 59(3): 345-53.

Honikel K-O. The use and control of nitrate and nitrite for the processing of meat products Meat Science. 2008; 78(1–2): 68-76.

Pegg RB, Shahidi F. Nitrite curing of meat: the N-nitrosamine problem and nitrite alternatives: Food & Nutrition Press; 2004.

Duarte MCT, Leme EE, Delarmelina C, Soares AA, Figueira GM, Sartoratto A. Activity of essential oils from Brazilian medicinal plants on Escherichia coli. Journal of Ethnopharmacology. 2007; 111(2): 197-201.

Lv F, Liang H, Yuan Q, Li C. In vitro antimicrobial effects and mechanism of action of selected plant essential oil combinations against four food-related microorganisms. Food Research International. 2011; 44(9): 3057-64.

Rojas-Graü MA, Avena-Bustillos RJ, Olsen C, Friedman M, Henika PR, Martín-Belloso O, et al. Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films. Journal of Food Engineering. 2007; 81(3): 634-41.

Fernandez-Saiz P, Lagaron JM, Ocio MJ. Optimization of the biocide properties of chitosan for its application in the design of active films of interest in the food area. Food Hydrocolloid. 2009; 23(3): 913-21.

Gómez-Estaca J, López de Lacey A, López-Caballero ME, Gómez-Guillén MC, Montero P. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology. 2010; 27(7): 889-96.

Ahn M-R, Kumazawa S, Usui Y, Nakamura J, Matsuka M, Zhu F, et al. Antioxidant activity and constituents of propolis collected in various areas of China. Food Chemistry. 2007; 101 (4): 1383-92.

Sebranek JG, Bacus JN. Cured meat products without direct addition of nitrate or nitrite: what are the issues? Meat Science. 2007; 77 (1):136-47.

Zhang X, Kong B, Xiong YL. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermention. Meat Science. 2007; 77 (4): 593-8.

Published
2014-07-21
How to Cite
GUTIÉRRREZ-CORTÉS C., & SUÁREZ MAHECHA H. (2014). Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages. Vitae, 21(2), 90-96. Retrieved from https://revistas.udea.edu.co/index.php/vitae/article/view/12795
Section
Foods: Science, Engineering and Technology