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...
Gespeichert in:
| Veröffentlicht in: | Journal of food processing and preservation 2013-10, Vol.37 (5), p.824-834 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 834 |
|---|---|
| container_issue | 5 |
| container_start_page | 824 |
| container_title | Journal of food processing and preservation |
| container_volume | 37 |
| creator | VAN SCHALKWYK, CHARLES P.B. HUGO, ARNO HUGO, CELIA J. BOTHMA, CARINA |
| description | 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 |
| doi_str_mv | 10.1111/j.1745-4549.2012.00706.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_wiley</sourceid><recordid>TN_cdi_proquest_miscellaneous_1464553422</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1464553422</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3856-a7274c83d61e22fa5550f6899c6245ad4c62d2cb26f6f4ac2dd880c8907c3d6c3</originalsourceid><addsrcrecordid>eNo9kM1Og0AUhSdGE2v1HWbpBhzmFxYmYh1qGwoN0DauJjhAQqW2go3t2ztY07s5Nznn3Jt8AEAH2Y6Zh7XtCMosyqhnY-RgGyGBuH24AIOzcQkGyDG763r4Gtx03RohwhgiA_Akl3648LNJHME4gD6M_GyR-CGcJzKVydI4SwknkXGeY5nIVZykcBa_yBCmb2kmZ7fgqsqbrrz71yFYBDIbvVphPJ6M_NDSxGXcygUWVLuk4E6JcZUz877irudpjinLC2q0wPod84pXNNe4KFwXaddDQpuSJkNwf7q7a7df-7L7Vpu602XT5J_ldt8ph3LKGKEYm-jjKfpTN-VR7dp6k7dH5SDVE1Nr1YNRPRjVE1N_xNRBTYP53Gymb536dfddHs79vP1QXBDB1Coaq1QEUyZmQq3IL7rFaZU</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1464553422</pqid></control><display><type>article</type><title>EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM</title><source>Wiley Journals</source><source>EBSCOhost Business Source Complete</source><creator>VAN SCHALKWYK, CHARLES P.B. ; HUGO, ARNO ; HUGO, CELIA J. ; BOTHMA, CARINA</creator><creatorcontrib>VAN SCHALKWYK, CHARLES P.B. ; HUGO, ARNO ; HUGO, CELIA J. ; BOTHMA, CARINA</creatorcontrib><description>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 < 0.001) decreased the total aerobic plate count (TAPC) and coliform counts and was comparable to 450S. It had a significantly (P < 0.001) better effect on yeast and mold counts than 450S. Citrox had a negative effect, on its own and in combination with 100S, on the redness color (a* value). Citrox did not have antioxidant capabilities. It resulted in significantly (P < 0.001) higher thiobarbituric acid reactive substance values after 100 days of storage at −18C than 450S. Sensory evaluation indicated a slight sour flavor in Citrox models but it was still “liked slightly” to “liked moderately.”
PRACTICAL APPLICATIONS
This study provided evidence that Citrox may be used as a natural antimicrobial in foods. It was as effective as 450 mg/kg SO2 in controlling TAPC, coliform bacteria, and yeasts and molds when 2% Citrox was used. When used in combination with a lowered concentration of SO2 (100 mg/kg), which is a 77.8% reduction in SO2, it even controlled the microorganisms better, especially yeasts and molds. It is, however, not a good antioxidant and may influence the taste of food products. It may, however, be used as antimicrobial in foods with a citrus‐acidic nature.</description><identifier>ISSN: 0145-8892</identifier><identifier>EISSN: 1745-4549</identifier><identifier>DOI: 10.1111/j.1745-4549.2012.00706.x</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>Antioxidants ; Bacteria ; Counting ; Foods ; Microorganisms ; Molds ; Preservatives ; Yeast</subject><ispartof>Journal of food processing and preservation, 2013-10, Vol.37 (5), p.824-834</ispartof><rights>2012 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3856-a7274c83d61e22fa5550f6899c6245ad4c62d2cb26f6f4ac2dd880c8907c3d6c3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1745-4549.2012.00706.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1745-4549.2012.00706.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>VAN SCHALKWYK, CHARLES P.B.</creatorcontrib><creatorcontrib>HUGO, ARNO</creatorcontrib><creatorcontrib>HUGO, CELIA J.</creatorcontrib><creatorcontrib>BOTHMA, CARINA</creatorcontrib><title>EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM</title><title>Journal of food processing and preservation</title><description>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 < 0.001) decreased the total aerobic plate count (TAPC) and coliform counts and was comparable to 450S. It had a significantly (P < 0.001) better effect on yeast and mold counts than 450S. Citrox had a negative effect, on its own and in combination with 100S, on the redness color (a* value). Citrox did not have antioxidant capabilities. It resulted in significantly (P < 0.001) higher thiobarbituric acid reactive substance values after 100 days of storage at −18C than 450S. Sensory evaluation indicated a slight sour flavor in Citrox models but it was still “liked slightly” to “liked moderately.”
PRACTICAL APPLICATIONS
This study provided evidence that Citrox may be used as a natural antimicrobial in foods. It was as effective as 450 mg/kg SO2 in controlling TAPC, coliform bacteria, and yeasts and molds when 2% Citrox was used. When used in combination with a lowered concentration of SO2 (100 mg/kg), which is a 77.8% reduction in SO2, it even controlled the microorganisms better, especially yeasts and molds. It is, however, not a good antioxidant and may influence the taste of food products. It may, however, be used as antimicrobial in foods with a citrus‐acidic nature.</description><subject>Antioxidants</subject><subject>Bacteria</subject><subject>Counting</subject><subject>Foods</subject><subject>Microorganisms</subject><subject>Molds</subject><subject>Preservatives</subject><subject>Yeast</subject><issn>0145-8892</issn><issn>1745-4549</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNo9kM1Og0AUhSdGE2v1HWbpBhzmFxYmYh1qGwoN0DauJjhAQqW2go3t2ztY07s5Nznn3Jt8AEAH2Y6Zh7XtCMosyqhnY-RgGyGBuH24AIOzcQkGyDG763r4Gtx03RohwhgiA_Akl3648LNJHME4gD6M_GyR-CGcJzKVydI4SwknkXGeY5nIVZykcBa_yBCmb2kmZ7fgqsqbrrz71yFYBDIbvVphPJ6M_NDSxGXcygUWVLuk4E6JcZUz877irudpjinLC2q0wPod84pXNNe4KFwXaddDQpuSJkNwf7q7a7df-7L7Vpu602XT5J_ldt8ph3LKGKEYm-jjKfpTN-VR7dp6k7dH5SDVE1Nr1YNRPRjVE1N_xNRBTYP53Gymb536dfddHs79vP1QXBDB1Coaq1QEUyZmQq3IL7rFaZU</recordid><startdate>201310</startdate><enddate>201310</enddate><creator>VAN SCHALKWYK, CHARLES P.B.</creator><creator>HUGO, ARNO</creator><creator>HUGO, CELIA J.</creator><creator>BOTHMA, CARINA</creator><general>Blackwell Publishing Inc</general><scope>BSCLL</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201310</creationdate><title>EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM</title><author>VAN SCHALKWYK, CHARLES P.B. ; HUGO, ARNO ; HUGO, CELIA J. ; BOTHMA, CARINA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3856-a7274c83d61e22fa5550f6899c6245ad4c62d2cb26f6f4ac2dd880c8907c3d6c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antioxidants</topic><topic>Bacteria</topic><topic>Counting</topic><topic>Foods</topic><topic>Microorganisms</topic><topic>Molds</topic><topic>Preservatives</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>VAN SCHALKWYK, CHARLES P.B.</creatorcontrib><creatorcontrib>HUGO, ARNO</creatorcontrib><creatorcontrib>HUGO, CELIA J.</creatorcontrib><creatorcontrib>BOTHMA, CARINA</creatorcontrib><collection>Istex</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>VAN SCHALKWYK, CHARLES P.B.</au><au>HUGO, ARNO</au><au>HUGO, CELIA J.</au><au>BOTHMA, CARINA</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM</atitle><jtitle>Journal of food processing and preservation</jtitle><date>2013-10</date><risdate>2013</risdate><volume>37</volume><issue>5</issue><spage>824</spage><epage>834</epage><pages>824-834</pages><issn>0145-8892</issn><eissn>1745-4549</eissn><abstract>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 < 0.001) decreased the total aerobic plate count (TAPC) and coliform counts and was comparable to 450S. It had a significantly (P < 0.001) better effect on yeast and mold counts than 450S. Citrox had a negative effect, on its own and in combination with 100S, on the redness color (a* value). Citrox did not have antioxidant capabilities. It resulted in significantly (P < 0.001) higher thiobarbituric acid reactive substance values after 100 days of storage at −18C than 450S. Sensory evaluation indicated a slight sour flavor in Citrox models but it was still “liked slightly” to “liked moderately.”
PRACTICAL APPLICATIONS
This study provided evidence that Citrox may be used as a natural antimicrobial in foods. It was as effective as 450 mg/kg SO2 in controlling TAPC, coliform bacteria, and yeasts and molds when 2% Citrox was used. When used in combination with a lowered concentration of SO2 (100 mg/kg), which is a 77.8% reduction in SO2, it even controlled the microorganisms better, especially yeasts and molds. It is, however, not a good antioxidant and may influence the taste of food products. It may, however, be used as antimicrobial in foods with a citrus‐acidic nature.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><doi>10.1111/j.1745-4549.2012.00706.x</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0145-8892 |
| ispartof | Journal of food processing and preservation, 2013-10, Vol.37 (5), p.824-834 |
| issn | 0145-8892 1745-4549 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1464553422 |
| source | Wiley Journals; EBSCOhost Business Source Complete |
| subjects | Antioxidants Bacteria Counting Foods Microorganisms Molds Preservatives Yeast |
| title | EVALUATION OF A NATURAL PRESERVATIVE IN A BOEREWORS MODEL SYSTEM |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T05%3A13%3A18IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_wiley&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=EVALUATION%20OF%20A%20NATURAL%20PRESERVATIVE%20IN%20A%20BOEREWORS%20MODEL%20SYSTEM&rft.jtitle=Journal%20of%20food%20processing%20and%20preservation&rft.au=VAN%20SCHALKWYK,%20CHARLES%20P.B.&rft.date=2013-10&rft.volume=37&rft.issue=5&rft.spage=824&rft.epage=834&rft.pages=824-834&rft.issn=0145-8892&rft.eissn=1745-4549&rft_id=info:doi/10.1111/j.1745-4549.2012.00706.x&rft_dat=%3Cproquest_wiley%3E1464553422%3C/proquest_wiley%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1464553422&rft_id=info:pmid/&rfr_iscdi=true |