Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Abstract

The effects of green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts on physicochemical, microbiological, texture and sensory properties of Frankfurter type sausage were investigated during 45days of storage at 4C. Results indicated that pH, a(w) value, phenolic compounds and color values (L-* and a(*) values) decreased during storage. Samples incorporated with 500ppm GTE showed the lowest TBARS value compared to SNE, OLE and control sausage. Plant extracts reduced the count of total viable bacteria, mold and yeast by at least 2logcfu/g. The addition of OLE increased significantly the maximum compression force compared with other samples. Sausage incorporated with SNE had the highest sensory score regarding flavor, freshness odor and overall acceptability. Based on the results, sausage incorporated with plant extracts could have a significant impact to improve quality benefits, color stability and shelf life of Frankfurter type sausage. Practical ApplicationFood decay by spoilage microorganisms and chemical activities causes considerable economic losses and constitutes a health risk for consumers. Although chemical preservatives can effectively be used in meat products to control spoilage, foodborne pathogenic microorganisms and lipid oxidation, whereas there are significant concerns related to their toxicological aspects. Plant extracts are rich in potentially bioactive compounds, antimicrobial and antioxidant ingredients. The addition of natural ingredients such as green tea, stinging nettle and olive leaves extracts to Frankfurter type sausage could provide functional components to improve the healthier properties, sensory attributes and shelf life extension of novel meat products.