The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life

• Pressurized liquid extraction of garlic promoted the highest allicin content.
• PLE extract behaved as potential antioxidant in low sodium frankfurters
• Fresh garlic had high performance as an antimicrobial in low sodium frankfurters.

The goal of this study was to evaluate the effect of garlic extract obtained by pressurized liquid extraction (PLE) when compared to conventional garlic products (fresh, powder, commercial oil) added in low cost and low sodium frankfurters (50% NaCl substituted by KCl and CaCl2) on the physicochemical and microbiological properties during shelf-life. The highest allicin content was detected in the PLE extract, followed by fresh garlic and garlic powder. Fresh garlic behaved as potential antioxidants and antimicrobials against spoilage bacteria during shelf life. The overall acceptability of the frankfurters containing commercial garlic oil (F3) showed the worst score when compared to the control formulation. The use of the PLE extract has shown to be an antioxidant on typical reduced sodium emulsified meat products formulations.