Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Mohammadpourfard, Issa; Khanjari, Ali; Basti, Afshin Akhonzadeh; Herrero-Latorre, Carlos; Shariatifar, Nabi; Hosseini, Hedayat

doi:10.1002/fsn3.2000

Cited by 9 publications

(4 citation statements)

References 63 publications

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“…The decrease in AST may lead to an increase in bacterial growth activity, accelerating the spoilage process of meat products, which corresponds to the increase in TVB‐N and pH levels in the present study. Mohammadpourfard et al 35 . reported that the control group exhibited considerably greater TVB‐N levels than the astaxanthin‐treated samples.…”

Section: Resultsmentioning

confidence: 99%

Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy

Bai,

Lu,

Yang

et al. 2024

J Sci Food Agric

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BACKGROUNDDried shrimp is a high‐value fishery product worldwide, but rapid and accurate assessment of its quality remains challenging. In the present study, a new method based on Raman spectroscopy was developed for assessing the quality changes in dried shrimp (Parapenaeopsis hardwickii) during storage.RESULTSA high‐quality Raman spectrum of astaxanthin (AST) was obtained from the third abdominal segment of dried shrimp. The intensity ratio (I1520/I1446) of the band from 1520 cm−1 to that at 1446 cm−1, which was ascribed to AST and protein/lipid, respectively, was calculated. I1520/I1446 can probe AST degradation in dried shrimp during storage at both 37 and 4 °C and further reflect quality changes of dried shrimp, as indicated by indices including total volatile basic nitrogen, pH and thiobarbituric acid reactive substances.CONCLUSIONCompared to conventional methods, the proposed method avoids complex and time‐consuming preprocessing and provides significant advantages including cost‐effectiveness and rapid detection. © 2024 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy

Bai,

Lu,

Yang

et al. 2024

J Sci Food Agric

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“…In line with the results of this study, Sepahvand et al [3] have reported that the application of thymolnanoemulsion did not improve the performance of thymol with regards to its reduction in the bacterial count within a sausage mixture. Mohammadpourfard et al [38] have similarly confirmed that thymol effectively controlled the population of C. perfringens and lactic acid bacteria in cooked probiotic sausages. In addition, Wang et al [39] have reported that chitosan nanoemulsions containing thymol reduced the proportion of spoilage organisms in fresh pork and reduced bacterial diversity.…”

Section: The Antimicrobial Activity Of Thymol and Thymol-loaded Nlc I...mentioning

confidence: 86%

Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage

et al. 2022

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The aim of this study was to evaluate the antimicrobial activity of thymol and thymol-loaded nanostructured lipid carriers (NLCs) on inoculated sausages at 4 °C over a period of 28 days. To this end, sausage samples containing 600 mg/kg thymol, 600 mg/kg thymol-loaded NLC, 600 mg/kg thymol + 60 mg/kg nitrite, and 600 mg/kg thymol-loaded NLC + 60 mg/kg nitrite were prepared, and each treatment was divided into three portions to be inoculated with S. aureus, E. coli, and C. perfringens (105.5 CFU/g). The mean diameter and zeta potential of thymol-NLCs were 140 nm and −0.52 mV, respectively. Thymol-NLCs showed (two-fold) higher values for MIC and MBC than that of thymol, but similar halo diameters were detected for both against all bacteria examined in the agar well diffusion test. The control and nitrite-containing sausages showed an increasing trend in bacterial growth and the bacterial population was the largest in these samples. The bacterial growth within samples treated with thymol or thymol-NLCs was around 3.90–4.67 log CFU/g lower in comparison with the control. In this regard, no significant differences were detected between the thymol and thymol-NLC samples against each bacterium. A first-order reaction was detected for bacterial growth in all sausages. Overall, the higher antimicrobial property of thymol and its NLC compared with nitrite makes thymol a good alternative to nitrite with regards to its antimicrobial capability.

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“…However, H. pluvialis has been approved as a color additive and dietary-supplement in the USA, Japan, and some European countries. Astaxanthin from H. pluvialis had been granted “GRAS” status (Generally Recognized As Safe) by US FDA (Food and Drug Administration) [ 152 ]. The European Food Safety Authority (EFSA) recommended the use of 0.034 mg/kg of the bodyweight of astaxanthin.…”

Section: Microorganisms As a Source Of Antioxidant Compoundsmentioning

confidence: 99%

Microorganisms: A Potential Source of Bioactive Molecules for Antioxidant Applications

et al. 2021

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Oxidative stress originates from an elevated intracellular level of free oxygen radicals that cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately impairing cell viability. Antioxidants scavenge free radicals and reduce oxidative stress, which further helps to prevent cellular damage. Medicinal plants, fruits, and spices are the primary sources of antioxidants from time immemorial. In contrast to plants, microorganisms can be used as a source of antioxidants with the advantage of fast growth under controlled conditions. Further, microbe-based antioxidants are nontoxic, noncarcinogenic, and biodegradable as compared to synthetic antioxidants. The present review aims to summarize the current state of the research on the antioxidant activity of microorganisms including actinomycetes, bacteria, fungi, protozoa, microalgae, and yeast, which produce a variety of antioxidant compounds, i.e., carotenoids, polyphenols, vitamins, and sterol, etc. Special emphasis is given to the mechanisms and signaling pathways followed by antioxidants to scavenge Reactive Oxygen Species (ROS), especially for those antioxidant compounds that have been scarcely investigated so far.

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Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Cited by 9 publications

References 63 publications

Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy

Simultaneous determination of multiple quality indices of dried shrimp (Parapenaeopsis hardwickii) during storage using Raman spectroscopy

Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage

Microorganisms: A Potential Source of Bioactive Molecules for Antioxidant Applications

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