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Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage
BACKGROUND: Ganoderma lucidum from Ganodermataceae family is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects. MATERIALS AND METHODS: this study i...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Medknow Publications & Media Pvt Ltd
2018
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5840970/ https://www.ncbi.nlm.nih.gov/pubmed/29531922 http://dx.doi.org/10.4103/2277-9175.225595 |
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author | Ghobadi, Runak Mohammadi, Rasoul Chabavizade, Javaher Sami, Masoud |
author_facet | Ghobadi, Runak Mohammadi, Rasoul Chabavizade, Javaher Sami, Masoud |
author_sort | Ghobadi, Runak |
collection | PubMed |
description | BACKGROUND: Ganoderma lucidum from Ganodermataceae family is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects. MATERIALS AND METHODS: this study investigated the oxidative stability, microbial and sensory properties of sausage at three different treatments; (i) 1% w/w Ganoderma lucidum powder (GLP) without nitrite as a food preservative (P), (ii) 0.5% w/w GLP with 80 ppm nitrite (N + P), and (iii) sausage with 120 ppm nitrate (N). Lipid oxidation was evaluated using peroxide value (PV) and thiobarbituric acid reactive species. Antimicrobial properties were assessed by total plate count (TPC), yeasts and molds, coliforms, Clostridium perfringens, and Staphylococcus aureus. Sensory assessment was evaluated by nine-point hedonic procedure. RESULTS: Samples in N + P treatment showed lower PV than other treatments at the storage period with no significant difference in 2-thiobarbituric acid (TBA) between N and N + P. The P group showed the highest TBA value (P < 0.01). TPC remained below maximal permissible limit recommended by ISIRI during 30 days of storage in all sausage formulations (6.9798 log CFU). There was not found any coliforms bacteria, Clostridium perfringens, and S. aureus. The sensory evaluation indicated that there is no significant difference between samples in texture, taste, and smell. The color and overall acceptability of N group were higher and N + P group was closer to N group. CONCLUSION: The results suggest that G. lucidum powder might be considered as a potential natural preservative for meat products. |
format | Online Article Text |
id | pubmed-5840970 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Medknow Publications & Media Pvt Ltd |
record_format | MEDLINE/PubMed |
spelling | pubmed-58409702018-03-12 Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage Ghobadi, Runak Mohammadi, Rasoul Chabavizade, Javaher Sami, Masoud Adv Biomed Res Original Article BACKGROUND: Ganoderma lucidum from Ganodermataceae family is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects. MATERIALS AND METHODS: this study investigated the oxidative stability, microbial and sensory properties of sausage at three different treatments; (i) 1% w/w Ganoderma lucidum powder (GLP) without nitrite as a food preservative (P), (ii) 0.5% w/w GLP with 80 ppm nitrite (N + P), and (iii) sausage with 120 ppm nitrate (N). Lipid oxidation was evaluated using peroxide value (PV) and thiobarbituric acid reactive species. Antimicrobial properties were assessed by total plate count (TPC), yeasts and molds, coliforms, Clostridium perfringens, and Staphylococcus aureus. Sensory assessment was evaluated by nine-point hedonic procedure. RESULTS: Samples in N + P treatment showed lower PV than other treatments at the storage period with no significant difference in 2-thiobarbituric acid (TBA) between N and N + P. The P group showed the highest TBA value (P < 0.01). TPC remained below maximal permissible limit recommended by ISIRI during 30 days of storage in all sausage formulations (6.9798 log CFU). There was not found any coliforms bacteria, Clostridium perfringens, and S. aureus. The sensory evaluation indicated that there is no significant difference between samples in texture, taste, and smell. The color and overall acceptability of N group were higher and N + P group was closer to N group. CONCLUSION: The results suggest that G. lucidum powder might be considered as a potential natural preservative for meat products. Medknow Publications & Media Pvt Ltd 2018-02-16 /pmc/articles/PMC5840970/ /pubmed/29531922 http://dx.doi.org/10.4103/2277-9175.225595 Text en Copyright: © 2018 Advanced Biomedical Research http://creativecommons.org/licenses/by-nc-sa/3.0 This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as the author is credited and the new creations are licensed under the identical terms. |
spellingShingle | Original Article Ghobadi, Runak Mohammadi, Rasoul Chabavizade, Javaher Sami, Masoud Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage |
title | Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage |
title_full | Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage |
title_fullStr | Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage |
title_full_unstemmed | Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage |
title_short | Effect of Ganoderma lucidum Powder on Oxidative Stability, Microbial and Sensory Properties of Emulsion Type Sausage |
title_sort | effect of ganoderma lucidum powder on oxidative stability, microbial and sensory properties of emulsion type sausage |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5840970/ https://www.ncbi.nlm.nih.gov/pubmed/29531922 http://dx.doi.org/10.4103/2277-9175.225595 |
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