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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Effect of Natural Preservatives on the Microbial Quality, Lipid Stability and Sensory Acceptability of Boerewors
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Effect of Natural Preservatives on the Microbial Quality, Lipid Stability and Sensory Acceptability of Boerewors

机译：天然防腐剂对杀菌剂微生物品质，脂质稳定性和感官接受性的影响

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摘要

Boerewors is a fresh sausage preserved with 450 mg/kg sulphur dioxide (SO_2). The preservative effects of rosemary extract (Ros) and chitosan (Chi; natural preservatives) were compared to SO_2. Eight boerewors models with different treatments were formulated. Microbial, colour, lipid and sensory characteristics were evaluated. Chi and Chi in combination with other preservative types had a significant effect on reducing the total bacterial and Enterobacteriaceae counts, comparable to SO_2. Chi, however, had a better effect on decreasing yeasts and moulds counts than SO_2. Chi also showed good colour properties comparable to SO_2. Ros showed comparable lipid stability to SO_2 and it showed significantly better lipid stability when compared to Chi. Ros had a better effect on the sensory taste when compared to Chi, but the SO_2 treatment was still preferred. Reduced levels of 100 mg/kg SO_2 showed good synergistic effects in combination with Chi as antimicrobial, colour stabilizer and in combination with Ros as antioxidant and improving the sensory properties.
机译：Boerewors是用450 mg / kg二氧化硫（SO_2）保存的新鲜香肠。将迷迭香提取物（Ros）和壳聚糖（Chi;天然防腐剂）的防腐效果与SO_2进行了比较。制定了八种不同处理方式的boerewors模型。评估了微生物，颜色，脂质和感官特征。与SO_2相比，Chi和Chi与其他类型的防腐剂结合使用对减少细菌总数和肠杆菌科细菌总数具有显著作用。但是，Chi在减少酵母菌和霉菌数量方面比SO_2效果更好。 Chi还显示出与SO_2相当的良好的颜色性能。 Ros显示出与SO_2相当的脂质稳定性，并且与Chi相比显示出明显更好的脂质稳定性。与Chi相比，Ros对感官味道的影响更好，但是SO_2处理仍然是首选。降低浓度的100 mg / kg SO_2与Chi作为抗微生物剂，颜色稳定剂以及与Ros作为抗氧化剂结合使用时显示出良好的协同作用，并改善了感官特性。

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