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

Boerewors is a South African fresh sausage preserved with 450mg/kg sulphur dioxide (SO(2)). The preservative effects of rosemary (Ros; 260mg/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 Enterobacteriaceae 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 100mg/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.