Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage

Abstract

This study aimed to evaluate the eff ectiveness of natural casing treatment with ethanol or aqueous extract of the blackthorn fruits (Prunus spinosa L.) on the quality of vacuum packed Kranjska sausages. Three experimental groups of sausages were produced. Firstly, a conventional sausage was fi lled in a natural casing; secondly, sausage was fi lled in a natural casing that was previously submerged in ethanol extract of blackthorn, and; thirdly, sausage was fi lled in a natural casing that was previously submerged in aqueous extract of blackthorn. The sausages were produced in industrial conditions, stuff ed into the pretreated natural casings, vacuum packaged and stored at 4°C for 60 days. There were no signifi cant diff erences (p>0.05) in chemical composition or in sensory quality between the diff erent sausages. This study showed that extract of blackthorn fruits (Prunus spinosa L.) incorporated into natural casing before the fi lling operation reduced the number of lactic acid bacteria on the outside surface of vacuum packed Kranjska sausages stored 60 days at 4°C. The sausages with treated casings did not have much better oxidative stability during storage, likely because the herbal extracts did not diff use into the fi lling, and were present in amounts too small to signifi cantly aff ect decreases of the acid and peroxide numbers, or increases in thiobarbituric acid reactive substance values.

Preparation of Antimicrobial Collagen Casings with High Mechanical Properties

“…It has received much attention due to their high strength, great biocompatibility and biodegradability (Yang et al, 2016). Collagen casings also act as a barrier to protect sausages during production, storage and distribution (Conte et al, 2012;Mandic et al, 2018). Nevertheless, casings base on pure collagen have some limitations such as poor antibacterial properties and unsuitable mechanical performances which restrict their applications in food packaging (Harper et al, 2012;Oechsle et al, 2014).…”

Blackthorn—A Valuable Source of Phenolic Antioxidants with Potential Health Benefits

“…Mandic et al ( 2018) developed a study on incorporating extract of blackthorn fruits in the natural casing of Kranjska sausages. This study showed that the blackthorn extracts, both aqueous and ethanol, succeeded in reducing the number of lactic acid bacteria from the surface of vacuum-packed sausages that were stored at 4 • C for 60 days [37].…”

“…They concluded that the optimized blackthorn extract can be effectively incorporated into cosmetic formulations increasing its photoprotective properties, and the optimized product remaining stable at the end of the stability study (120 min). These promising results open up new possibilities for the use of blackthorn extract in cosmetic products Mandic et al (2018) investigated the effect of blackthorn fruit (Prunus spinosa L.) extract on the quality of Kranjska sausage. The results showed that vacuum-packed sausage's quality and shelf life were greatly improved when natural casings were treated with an aqueous or ethanol extract of blackthorn fruits.…”

Safety achievement and shelf-life prolongation of poultry breast meats by polylactic acid active packaging and gamma-irradiation

“…After using glucose, bacteria operate on amino acids produced during protein breakdown, thus producing ammonia, which results from the amino acid breakdown and therefore increases the pH value (Zahid et al, 2018). As compared to the control, lower pH values of the active packaging samples indicated that active components of essential oils such as phenols, terpenes, p-cymene, and terpenoids might have been effective in inhibiting or decreasing the growth of spoilage microorganisms (Mandic et al, 2018).…”