Background and Objectives: With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing.Owing to their anti-bacterial properties, red Snoring barberry and the dried residue of red grape could be suitable replacers for nitrite.Materials and Methods: Agar dilution method was employed in order to determine the minimum inhibitory concentration (MIC) of the barberry extract and the dried residue of red grape.
The anti-microbial effects of the barberry extract (0-600 mg/kg), the dried residue of red grape (0-2%) and nitrite (30-90 mg/kg) were investigated on the total viable counts of Clostridium perfringens, as well as on the psychrophilic bacteria after 30 days of storage at 4°C.Finally, the effects of the three independent variables in the optimal sample were examined on the growth of the inoculated C.perfringens.
Results: The MIC of the barberry extract and the dried residue of red grape on Staphylococcus aureus was 3 and 6 (mg/ml), respectively.In the case of Escherichia coli, it was 4 and 7 (mg/ml), respectively.The barberry extract and nitrite reduced the growth of the living aerobic bacteria significantly.
The spores of the inoculated C.perfringens had no growth in the optimum sample during storage.Conclusions: The barberry extract and the dried residue of red grape as natural preservatives, could partially substitute for nitrite Artwork in order to reduce the microbial load of sausage.