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| Antimicrobial and Antioxidant Effects of of Sorbic Acid Nanoparticle on Chinese Sausage |
| WANG Jia-yi, WU Tao, LI Lu, DING Wu |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract The antimicrobial and antioxidant effects of sorbic acid nanoparticle (SAN) prepared through ionic gelation on Chinese sausage were investigated. After natural air drying for 20 d, sausage samples from various treatment groups were stored at normal temperature. Microbiological and physicochemical indexes were measured periodically during storage and compared among the treatment groups. Results showed that the total number of molds and yeasts in sausages with added SAN was significantly lower than that of the blank control group over the whole storage period of 72 d (P ＜ 0.05), and significantly lower than that of the blank nanoparticle (in the absence of sorbic acid) group at the later stage of storage (P ＜ 0.05), suggesting that SAN could directly exert antimicrobial and sustained release effects. In addition, a significantly lower thiobarbituric acid value (TBA) was observed compared to the blank control and blank nanoparticle groups (P ＜ 0.05); acid value (AV) and pH were significantly lower in the SAN group than in the blank control group (P ＜ 0.05). Thus it was concluded that SAN could inhibit lipid oxidation.
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GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2014, Vol. 28 
