Volume 18, Issue 119 (2022)                   FSCT 2022, 18(119): 217-229 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Karimpour M, Mehregan Nikoo A, Fallah F, Asayeshtalab H. Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute of nitrite in chicken sausage. FSCT. 2022; 18 (119) :217-229
URL: http://fsct.modares.ac.ir/article-7-53398-en.html
1- M.Sc., Department of biology, Islamic Azad University of Rasht branch
2- Assistant professor, Department of Food Science and Technology, University of Guilan. , a.mehregan@guilan.ac.ir
3- Ph.D. student, Department of biology, Islamic Azad University of Tehran Center branch
4- Ph.D. student, Department of biology, Islamic Azad University of Rasht branch
Abstract:   (347 Views)
Synthetic preservatives, especially nitrite in food, are considered to cause chronic diseases to the human body because of their toxic effects. The per capita consumption of meat products in Iran is 2.5 to 5.5 kg per year, and due to the lifestyle changes of the Iranian families, this consumption is ascending. Therefore, cumulative intake of this preservative could be a warning. By replacing all or a part of nitrite with natural preservative its usage could be eliminated. The aim of this study was to prepare a mixture of natural preservatives from three plant extracts, i.e. clove, eucalyptus and rosemary. To this end, the hydroalcoholic extracts of the plants were obtained and then mixed in a ratio of 3:1:1 of Cloves, Eucalyptus and Rosemary, respectively. Later, Then the mixture was dried on a magnetic stirrer at 50 °C and finally turned into powder by a laboratory mill. Antimicrobial, antifungal, antioxidant properties as well as cytotoxicity effects of the mixed extract were evaluated. Six samples of the chicken sausages were produced with different ratios of the natural preservative to nitrite including 5:0, 4:1, 3:2, 2:3, 1:4 and 0:5. All the samples were evaluated in the terms of color, sensory properties and microbial indices at the periods of 15 and 30 days at 4°C. The results showed that the natural preservative had antimicrobial, antifungal and antioxidant properties and the sausage sample contains 100% natural preservative in terms of sensory properties, microbial indices and color evaluation was the most desirable one. The findings of the present study suggest the application of the clove, eucalyptus and rosemary mixed extract suggested as a safe alternative in chicken sausages and other meat products in food industry.
Full-Text [PDF 604 kb]   (90 Downloads)    
Article Type: Original Research | Subject: Essences and extracts
Received: 2021/06/19 | Accepted: 2021/09/14 | Published: 2022/01/9

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.