Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

摘要

Boerewors is a South African fresh sausage preserved with 450 mg/kg sulphur dioxide (SO_2). The preservative effects of rosemary (Ros; 260 mg/kg) and chitosan (Chi;10g/kg) were compared to SO_2. Eight boerewors models were formulated. Microbial, colour, lipid and sensory characteristics were evaluated. Chi and Chi in combination with other preservatives had a significant effect on reducing total bacterial, coliform and Enterobacter-iaceae counts, comparable to SO_2. Chi, however, had a better effect on decreasing yeasts and mould counts than SO_2. Chi showed good colour properties comparable to SO_2. Ros showed comparable lipid stability to SO_2 but better when compared to Chi. Ros had a better effect on the sensory taste when compared to Chi, but SO_2 was still preferred. Reduced levels of 100 mg/kg SO_2 showed good antimicrobial and colour effects in combination with Chi and in combination with Ros as antioxidant and improving the sensory properties. Alternative preservatives can be used to reduce the SO_2 content of boerewors.