Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

Busatta, Cassiano; Vidal, R.S.; Popiolski, Ariana S.; Mossi, Altemir José; Dariva, Cláudio; Rodrigues, Maria Regina Alves; Corazza, F.C.; Corazza, Marcos L.; Oliveira, J. Vladimir; Cansian, Rogério Luís

doi:10.1016/j.fm.2007.07.003

Cited by 189 publications

(135 citation statements)

References 18 publications

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“…In vitro studies of various essential oils like carvacrol, carvone, thymol, and so on show a mild to moderate toxic efects [30]. Some essential oils can cause allergy or some can have photoactive molecules which can cause phototoxic reactions [80,81].…”

Section: Safety Aspect Of Essential Oilsmentioning

confidence: 99%

Natural Antimicrobials, their Sources and Food Safety

Arshad¹,

Batool²

2017

Food Additives

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With consumer awareness about food safety and quality, there is a high demand for the preservative (synthetic)-free foods and use of natural products as preservatives. Natural antimicrobials from diferent sources are used to preserve food from spoilage and pathogenic microorganisms. Plants (herbs and spices, fruits and vegetables, seeds and leaves) are the main source of antimicrobials and contain many essential oils that have preservation efect against diferent microorganisms. Mainly, herb and spices contain many essential oils and the examples include rosemary, sage, basil, oregano, thyme, cardamom, and clove. These essential oils are very efective against many pathogenic and spoilage microorganisms like Salmonella, Escherichia coli, Listeria monocytogenes, Campylobacter spp., and Staphylococcus aureus and help to increase their quality and shelf stability. These antimicrobial compounds are also used in combination with edible food coatings and inhibit the ability of microorganisms to grow on the surface of food and food products.

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Section: Safety Aspect Of Essential Oilsmentioning

confidence: 99%

Natural Antimicrobials, their Sources and Food Safety

Arshad¹,

Batool²

2017

Food Additives

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“…3 it may be seen that the use of chitosan with ethanolic extract of the ECM 2% caused a significant increase in the overall acceptance of the samples (P<0.05). In previous studies, the addition of essential oils and extracts triggered an increase in the acceptance of a variety of foods (BUSATTA et al, 2008). AMANY et al (2010) reported the sensory effects of concentrations of 0.5, 1 and 1.5% of essential oils of garlic, thyme and lemon on chopped beef.…”

Section: Discussionmentioning

confidence: 96%

“…In previous studies, antioxidant properties (VERMA et al, 2009) and the antibacterial effect of different extracts of ECM have been shown on Staphylococcus aureus, Proteus mirabilis, Escherichia coli and Pseudomonas aeruginosa (ANEJA and SHARMA, 2010). Some studies have reported the activities of the herbal extract in the nutritional system (AKHAVAN et al, 2008;BUSATTA et al, 2008), and the decrease in economic losses resulting from deletion of this valuable nutrition, as well as the use of natural preservative methods, considering the consumers' viewpoint regarding its high quality and taste (SHARAFATI-CHALESHTORI et al, 2014;LORETZ et al, 2011;EMIROĞLU et al, 2010). The purpose of this study was to evaluate the effect of edible chitosan coatings containing ethanolic extract of Elettaria cardamomum Maton on increasing the storage time of meat under refrigerated conditions.…”

Section: Introductionmentioning

confidence: 99%

In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat

Sharafati-Chaleshtor

Sharafati-Chaleshtori

2017

Vet.arhiv

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________________________________________________________________________________________ SHARAFATI-CHALESHTORI, F., R. SHARAFATI-CHALESHTORI:In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat. Vet. arhiv 87, 301-315, 2017. ABSTRACTIn this experimental study, ethanolic extract of Elettaria cardamomum Maton (ECM) was prepared, the amount of phenolic compounds and antioxidant properties were measured using colorimetric methods and β-carotene bleaching assay, respectively. The effects of chitosan with a concentration of 1% and 2% (w/w) of ECM extract at refrigerated temperature (4 ± 1 °C) on the microbial quality of lamb meat was evaluated. Changes in pH level, the total count of bacteria, psychrotrophic and lactic acid bacteria, Enterobacteriaceae, yeast, mold counts and also the organoleptic characteristics of lamb meat in specific storage times (day zero, 1 st , 3 rd and 5 th ) were examined. The total amount of phenols of ECM ethanolic extract was 19.27 ± 0.02 mg/g Gallic acid equivalent, and antioxidant capacity was 45.7 ± 7.5%. In all treated samples, a reduction in the total count of bacteria, Enterobacteriaceae, psychrotrophic and lactic acid bacteria, molds and yeasts were observed (P<0.05). Besides, the addition of extract incorporated with chitosan to meat increased its overall acceptance rate (P<0.05). It may be concluded that ethanolic extract of ECM mixed with chitosan can be used as a natural antibacterial and antioxidant coating, safe to be consumed with meat products.

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“…Those results are especially important in situations when EOs are being added in amounts that have primal antimicrobial, antioxidant or medicinal impact. When adding very high proportions of EOs in meat products, superior functional effect (mostly antibacterial and antioxidative) appear but there is often noticeable reduction in sensory acceptability of the product (Busatta et al, 2008;Silveira et al, 2014;García-Díez et al, 2016). This could be even more pronounced in meat products that already have known sensory profile, which is often the case with traditional dry game sausages.…”

Section: Methodsmentioning

confidence: 99%

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Kos

Bedeković

Širić

et al. 2017

JCEA

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The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers' existing expectation of sensory characteristics of dry game sausages. Journal of CentralEuropean Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4 SažetakCilj rada bio je utvrditi osnovna tehnološka svojstva i senzornu prihvatljivost trajnih kobasica od mesa divljači s dodatkom eteričnog ulja lovora (Laurus nobilis L.). U tu svrhu napravljena su tri tretmana: kontrolni C, L1 tretman s dodatkom 0,005% i L2 tretman s dodatkom 0,01% eteričnog ulja lovora. Mjerenja vrijednosti pH, aktiviteta vode i reaktivnih spojeva tiobarbiturne kiseline (TBARS) izvršena su na kraju proizvodnje, dok je nakon 2 mjeseca čuvanja u vakuumu i na hladnom proveden senzorni hedonistički test na 106 potrošača. Utvrđeno je da su kobasice s dodatkom eteričnog ulja lovora imale značajno niže vrijednosti pH (L1 i L2 tretman), aktiviteta vode (L1 tretman) i TBARS (L1 i L2 tretman) u odnosu na kontrolni tretman. Statističkom analizom podataka senzorne analize utvrđeno je da su kobasice C tretmana bile ocijenjene značajno većom prihvatljivosti i spremnosti na kupnju u odnosu na L1 i L2 tretmane. Ustanovljeno je da su senzorna svojstva kobasica C tretmana bila prihvatljiva kod 98,61% ispitanika, kobasica L1 tretmana kod...

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Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

Cited by 189 publications

References 18 publications

Natural Antimicrobials, their Sources and Food Safety

Natural Antimicrobials, their Sources and Food Safety

In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

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