Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

Abstract

Summary Sophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation. Microbiological analyses showed that sophorolipids induced a significant reduction in Clostridium perfringens contamination and decreased lipid oxidation rates compared with control samples (sausages with curing salts). The formulation with 0.06% sophorolipids showed a significant difference in strength, hardness, adhesiveness, gumminess and chewiness compared with the control formulation. The sausages with sophorolipids presented a less porous mass with fewer cracks, improving the structure of the sausages. Thus, the use of sophorolipids improved the microbiological, antioxidant and physicochemical properties of chicken sausages, being an innovative alternative to replace usual preservatives.

Bem-estar animal: tendências e desafios na medicina veterinária 3

“…Normalmente, Starmerella bombicola do tipo selvagem produz as formas ácida e lactônica dos soforolipídios, as quais influenciam as propriedades físico-químicas e biológicas destes biossurfactantes. As lactonas representam a maior fração dos soforolipídios no caldo fermentado e, devido à sua natureza muito hidrofóbica são moléculas tensoativas, apresentando atividades antioxidante, antitumoral, citotóxica e antimicrobiana (Kaiser et al, 2023;Pal et al, 2023).…”

“…Soforolipídios mostram propriedades hidratantes e boa compatibilidade com a pele, além de atividade contra bactérias, fungos e vírus (Fontoura et al, 2020;Hipólito et al, 2020;Silveira et al, 2020;Van Bogaert et al, 2007). Os soforolipídios ainda apresentam notável atividade antioxidante, sendo indicados como substituintes aos antioxidantes químicos, como nitritos e nitratos, utilizados na indústria de alimentos (Kaiser et al, 2023;Kumari et al, 2021).…”