Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite

Abstract

a b s t r a c tThis study aimed to evaluate the effect of adding winter savory (Satureja montana L.) essential oil (EO) at concentrations of 7.80, 15.60 and 31.25 ml/g on color and lipid oxidation (TBARS) in mortadella-type sausages formulated with different sodium nitrite (NaNO 2 ) levels (0, 100 and 200 mg/kg) and stored at 25 C for 30 days. The EO was extracted by hydrodistillation and analyzed by gas chromatographyemass spectrometry (GCeMS). Twenty-six chemical compounds were identified; the most prominent of which were thymol (28.99 g/100 g), p-cymene (12.00 g/100 g), linalool (11.00 g/100 g) and carvacrol (10.71 g/100 g). Among the nitrite levels tested, a concentration of 100 mg/kg of sodium nitrite appeared to be sufficient for the formation of the characteristic red color. The use of EO at concentrations exceeding 15.60 ml/g adversely affected the color of the product by reducing redness (a * ) (p 0.05) and increasing yellowness (b * h * ). The EO antioxidant activity was confirmed by b-carotene bleaching method and DPPH assay. Reduced values of thiobarbituric acid reactive substances (TBARS) (p 0.05) were observed in mortadellas formulated with the lowest concentrations of EO without added nitrite. This significant effect on lipid oxidation was also observed in samples containing EO and reduced amounts of sodium nitrite. The results suggest possible benefits from the combined use of EOs and minimal amounts of sodium nitrite in cured meat products.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

“…Increased lightness has been reported in bologna made with fibre (Viuda-Martos et al 2010b); however, that effect seems to be associated with many factors, including the concentration and type of pigments, fibre content and type, and water content and hygroscopicity of the materials dissolved in the water matrix (Fernández-Ginés et al 2003;Viuda-Martos et al 2010a). The increase in redness (P<0.05) of the sample with added nitrite (CN) as compared with reformulated sausages (RC and RA) is consistent with the role played by additives in the redness/pinkness of products (Coutinho de Oliveira et al 2012). Zarringhalami et al (2009), observed no significant differences in a* when annatto was used as a nitrite replacer in hot dogs, similar to the ones formulated in our experiment.…”

“…Coutinho de Oliveira et al (2012) also observed a minor effect exerted on colour by other ingredients (such as oil) in bologna samples made without nitrites. Zarringhalami et al (2009) observed no significant differences in L* when all the nitrite was replaced by annatto.…”

“…Different procedures have been used in meat products to replace animal fat with plant or marine lipids (Jiménez-Colmenero 2007), among them direct addition in the form of liquid oils as in this experiment. Liquid oils have been directly added in different proportions (5-40 %) to products like beef patties, fermented sausages, "salami" and gel/emulsion products (frankfurters) (Bloukas et al 1997;Yilmaz et al 2002;Zarringhalami et al 2009;Pennisi-Forell et al 2010;Viuda-Martos et al 2010a, b;Coutinho de Oliveira et al 2012). Moreover, it has been suggested that replacing fatty meat raw materials with vegetable oils (in this case sunflower oil) will reduce cholesterol, since cholesterol is strictly associated with animal cells.…”

A pharmacological and phytochemical overview onSatureja

“…Amiri (2011) S. macrostema Gutierrez (2013) and Gutierrez and Navarro (2010) S. montana Cavar et al (2008), Chrpova et al (2010), de Oliveira et al (2012, Giao et al (2009Giao et al ( , 2010Giao et al ( , 2012Giao et al ( , 2013, Grosso et al (2009b), Karaborklu et al (2011), Karamaouna et al (2013), Karpouhtsis et al (1998), Michaelakis et al (2007), and Tunc (1995a, 1995b Espaillat et al (1993) and Grosso et al (2010) (continued ) products, particularly those are highly oxidative and microbial sensitive. Discussion for the antimicrobial activity potential of Satureja species can be extended.…”

Addition of anacardic acid as antioxidants in broiler chicken mortadella

“…The authors attributed this discoloration to binding with the iron component of myoglobin. Dliveira et al (2012) also reported a reduction in the redness in the mortadella-type sausages when Satureja montana L. essential oil was added. According to authors, the reduction in the redness can be explained by a possible interaction between nitrite and chemical components present in the antioxidant, making the nitrite unavailable to combine with myoglobin to produce the characteristic red color.…”