EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM

EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM

ABSTRACT Boerewors is a fresh sausage preserved with 450 mg/kg sulfur dioxide (450S). The preservative effect of Citrox (a natural compound) was compared with SO2. Seven boerewors models with different treatments were formulated. Microbial, color, lipid and sensory characteristics were evaluated ove...

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Veröffentlicht in:Journal of food processing and preservation 2013-10, Vol.37 (5), p.824-834
Hauptverfasser: VAN SCHALKWYK, CHARLES P.B., HUGO, ARNO, HUGO, CELIA J., BOTHMA, CARINA
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants
Bacteria
Counting
Foods
Microorganisms
Molds
Preservatives
Yeast
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Zusammenfassung:ABSTRACT Boerewors is a fresh sausage preserved with 450 mg/kg sulfur dioxide (450S). The preservative effect of Citrox (a natural compound) was compared with SO2. Seven boerewors models with different treatments were formulated. Microbial, color, lipid and sensory characteristics were evaluated over a 6‐day storage period at 4C. Citrox on its own and in combination with 100S significantly (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2012.00706.x