Antioxidant and antimicrobial activity of Kitaibelia vitifolia extract as alternative to the added nitrite in fermented dry sausage.

摘要: Fermented dry sausages (FDS) without nitrite added, fortified with bioactive phenol and flavonoid compounds originating from the ethanol extract of Kitaibelia vitifolia were food matrix for investigation its antioxidant antimicrobial potency. These activities researched in order to improve sausages' shelf-life, safety, provide health benefits consumers as well. The oxidative stability FDS, containing two different levels natural preservative, was evaluated using five contemporary methods antioxidative activity. activity tested on 20th day refrigerated storage. Minimum inhibitory concentrations sausage determined against six microorganisms, a micro dilution method. Determined optimal effective concentration dissolved K. (12.5 g/kg meat dough) revealed strong activity, moderate Escherichia coli (minimum concentrations=15.625 μg/mL). modified had typical chemical-physical characteristics controlled 0, 13, 26 d ripening 20, 40 60