Evaluation of a natural preservative in a boerewors model system

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 824-834

  Van Schalkwyk, Charles P B ^a   Hugo, Arno ^a   Hugo, Celia J ^a   Bothma, Carina ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

AEROBIC PLATE COUNTS; DIFFERENT TREATMENTS; NATURAL PRESERVATIVES; NATURAL-ANTIMICROBIALS; SENSORY CHARACTERISTICS; SENSORY EVALUATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; YEAST AND MOLD COUNT;

ANTIOXIDANTS; COLIFORM BACTERIA; FOOD PRODUCTS; MICROORGANISMS; MOLDS; SENSORY PERCEPTION; YEAST;

SULFUR DIOXIDE;

BACTERIA (MICROORGANISMS); CITRUS;

EID: 84885837652     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00706.x     Document Type: Article

References (35)

1. BANKS, J.G., DALTON, H.K., NYCHAS, G.J. and BOARD, R.G. 1985. Review - sulphite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products. J. Appl. Bacteriol. 7, 161-179.
2. BANON, S., DIAZ, P., RODRIGUEZ, M., GARRIDO, M.D. and PRICE, A. 2007. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Sci. 77, 626-633.
3. BOLES, J.A. and PARRISH, F.C. 1990. Sensory and chemical characteristics of precooked microwave-reheatable pork roasts. J. Food Sci. 55(3), 618-620.
4. BUCKLEY, J. and CONNOLLY, J.F. 1980. Influence of alpha-tocopherol (vitamin E) on storage stability of raw pork and bacon. J. Food Prot. 43(4), 265-267.
5. CAMPO, M.M., NUTE, G.R., HUGHES, S.I., ENGER, M., WOOD, J.D. and RICKEROLSORY, R.I. 2006. Flavour perception of oxidation in beef. Meat Sci. 72, 303-311.
6. CHARIMBA, G., HUGO, C.J. and HUGO, A. 2010. The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage. Meat Sci. 85, 89-95.
7. DAVIDSON, P.M. and JUNEJA, V.K. 1989. Antimicrobial agents. In Food Additives (A.L. Branen, P.M. Davidson and S. Salmien, eds.) pp. 83-116, Marcel Dekker, New York, NY.
8. DEPARTMENT OF HEALTH (DoH) OF SOUTH AFRICA. 1990. Regulation No. R2718, 23 November 1990: Regulations governing the composition and labelling of raw boerewors, raw species sausage and raw mixed-species sausage. Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972), pp. 285-286.
9. DEPARTMENT OF HEALTH (DoH) OF SOUTH AFRICA. 2001. Meat annexure R: Fresh and processed meat. http://www.doh.gov.za/docs/factsheets/guidelines/foodservice/meat.pdf (accessed February 28, 2008).
10. DILLON, V.M. and BOARD, R.G. 1994. Natural Antimicrobial Systems and Food Preservation, pp. xiii, 1-11, 297-303, CAB International, Wallingford, CT.
11. DYETT, E.J. and SHELLEY, D. 1966. The effect of sulphite preservative in British fresh sausages. J. Appl. Bacteriol. 29, 439-446.
12. GRAY, J.I. and PEARSON, A.M. 1987. Rancidity and warmed-over flavor. In Advances in Meat Research, Vol 3 (A.M. Pearson and T.R. Dutson, eds.) pp. 221-270, Van Nostrand Reinhold Company, New York, NY.
13. HARRIGAN, W.F. 1998. Laboratory Methods in Food Microbiology, Academic Press, San Diego, CA.
14. HUGO, A., ROBERTS, J.J. and SMITH, M.S. 1993. Rapid detection of selected non-meat proteins in model boerewors and emulsified meat systems by means of an accelerated ELISA technique. S. Afr. J. Food Sci. Nutr. 5(2), 34-40.
15. KANATT, S.R., CHANDER, R. and SHARMA, A. 2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chem. 107, 845-852.
16. LAWLESS, H.T. and HEYMANN, H. 1998. Sensory Evaluation of Food: Principles and Practices, 2nd Ed., Chapman & Hall, New York, NY.
17. NADARAJAH, D., HAN, J.H. and HOLLEY, R.A. 2005. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. Int. J. Food Microbiol. 99, 269-279.
18. NCSS. 2007. Statistical System for Windows. NCSS Statistical Systems, Kaysville, Utah, USA.
19. NEALL, B. 2006. Citrox rolls out in SA. Food Rev. 33(1), 32-33.
20. NEL, J.H. and STEYN, N.P. 2002. Report on South African food consumption studies undertaken amongst different population groups (1983-2000): Average intakes of foods most commonly consumed. http://www.mrc.ac.za/chronic/foodstudies.htm (accessed April 28, 2009).
21. OUGH, C.S. 1993. Sulfur dioxide and sulphites. In Antimicrobials in Foods (P.M. Davidson and A.L. Branen, eds.) pp. 137-161, Marcel Dekker, New York, NY.
22. 18 method for measuring lipid peroxidation in beef. J. Agric. Food Chem. 40, 2182-2185.
23. ROLLER, S., SAGOO, S., BOARD, R., O'MAHONY, T., CAPLICE, E., FITZGERALD, G., FOGDEN, M., OWEN, M. and FLETCHER, H. 2002. Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages. Meat Sci. 62, 165-177.
24. ROMANS, J.R., COSTELLO, W.J., CARLSON, W.C., GREASER, M.L. and JONES, K.W. 2001. The Meat We Eat, 4th Ed., Interstate Publishers, Danville, IL.
25. SHAN, B., CAI, Y.-Z., BROOKS, D.B. and CORKE, H. 2009. Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. J. Sci. Food Agric. 89, 1879-1885.
26. SHAPTON, D.A. and SHAPTON, N.F. 1991. Criteria for ingredients and finished products. In Principles and Practices for the Safe Processing of Foods (D.A. Shapton and N.F. Shapton, eds.) pp. 377-444, Butterworth-Heinemann, Oxford, London, U.K.
27. STEYN, M.S. 1989. Aspekte rakende die higiëne en potensiële rakleeftyd van Suid-Afrikaanse Boerewors. M.Sc. Thesis, University of the Free State, Bloemfontein, South Africa.
28. STONE, H. and SIDEL, J.L. 2004. Sensory Evaluation Practices, 2nd Ed., Elsevier Academic Press, London, U.K.
29. SUMAN, S.P., MANCIN, R.A., JOSEPH, P., RAMANATHAN, R., KONDA, M.K.R., DADY, G. and YIN, S. 2010. Packaging-specific influence of chitosan on colour stability and lipid oxidation in refrigerated ground beef. Meat Sci. 86, 994-998.
30. TAJKARIMI, M.M., IBRAHIM, S.A. and CLIVER, D.O. 2010. Antimicrobial herb and spice compounds in food. Food Control 21, 1199-1218.
31. TEPE, B., DAFERERA, D., SÖKMEN, M., PLISSIOU, M. and SÖKMEN, A. 2004. The in vitro antioxidant and antimicrobial activities of the essential oil and various extracts of Origanum syriacum L. var. bevanii. J. Sci. Food Agric. 84(11), 1389-1396.
32. TIWARI, B.K., VALDRAMIDIS, V.P., O' DONNELL, C.P., MUTHUKUMARAPPAN, K., BOURKE, P. and CULLEN, P.J. 2009. Application of natural antimicrobials for food preservation. J. Agric. Food Chem. 57, 5987-6000.
33. WU, V.C.H., QIU, X., DE LOS REYES, B.G., LIN, C.-S. and PAN, Y. 2009. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the down regulated slp, hdeA and cfa. Food Microbiol. 26, 32-38.
34. ZHANG, H., KONG, B., XIONG, Y.L. and SUN, X. 2009. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4C. Meat Sci. 81, 686-692.
35. ZHOU, G.H., XU, X.L. and LIU, Y. 2010. Preservation technologies for fresh meat - a review. Meat Sci. 86, 119-128.