Physicochemical, techno-functional, and antioxidant properties of a novel bacterial exopolysaccharide in cooked beef sausage

Publication date: May 2018
Source:International Journal of Biological Macromolecules, Volume 111
Author(s): Imen Trabelsi, Naourez Ktari, Mehdi Triki, Intidhar Bkhairia, Sirine Ben Slima, Sameh Sassi Aydi, Samir Aydi, Asehraou Abdeslam, Riadh Ben Salah
This work investigates the effects of partial replacement of vitamin C (Vit C) with a purified exopolysaccharide (EPS-Ca6) produced by Lactobacillus sp. Ca6, on the antioxidant activities of cooked beef sausages during refrigerated storage. The physicochemical, techno-functional and viscosity properties of EPS-Ca6 were also studied. Functional properties of EPS-Ca6 were determined based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsification activity, and foaming ability.EPS-Ca6 demonstrated excellent emulsifying and emulsion stabilizing properties. It was able to emulsify several food-grade oils and hydrophobic compounds, particularly corn oil and diesel with emulsification indexes of 90 and 100%, respectively at a concentration of 0.5%. The effect of EPS-Ca6 on oxidative processes in cooked beef sausages during storage up to 12days at 4°C was evaluated. The obtained results showed a high rate (p<0.05) of oxymyoglobin (OxyMb) and low lipid oxidation. Overall, our findings provided evidence that EPS-Ca6 could be used as a natural additive for maintaining storage stability of cooked beef sausages, and could replace synthetic polymer in several industrial applications.



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