Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages
Tania Regina Kaiser, Danilo Borba Agonilha, Renata de Araújo Rocha, Mariana Hergesel, Cristiani Baldo, Alexandre Rodrigo Coelho, Mayka Reghiany Pedrão, Maria Antonia Pedrine Colabone Celligoi
Abstract
Summary Sophorolipids present antimicrobial and antioxidant activities allowing their application in meat products such as sausages. In this study, formulations of chicken sausages were developed with 0.008%–0.06% sophorolipid supplementation. Microbiological analyses showed that sophorolipids induced a significant reduction in Clostridium perfringens contamination and decreased lipid oxidation rates compared with control samples (sausages with curing salts). The formulation with 0.06% sophorolipids showed a significant difference in strength, hardness, adhesiveness, gumminess and chewiness compared with the control formulation. The sausages with sophorolipids presented a less porous mass with fewer cracks, improving the structure of the sausages. Thus, the use of sophorolipids improved the microbiological, antioxidant and physicochemical properties of chicken sausages, being an innovative alternative to replace usual preservatives.