Effect of Avishane Shirazi (<scp>Z</scp>ataria Multiflora) and Clove (<scp>S</scp>yzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

Aliakbarlu, Javad; Sadaghiani, Surur Khalili

doi:10.1111/jfq.12147

Cited by 12 publications

(16 citation statements)

References 31 publications

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“…The effects of avishane shirazi (Zataria multiflora) and clove (Syzygium aromaticum) essential oils on microbiological properties of ground sheep meat during refrigerated storage were evaluated [91]. Total mesophilic counts (TMC), LAB, coliforms, yeasts and Listeria counts were performed.…”

Section: Microbiological Quality and Safetymentioning

confidence: 99%

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Sheep and Goat Meat Processed Products Quality: A Review

Teixeira

Silva

Guedes

et al. 2020

Foods

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Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.

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Section: Microbiological Quality and Safetymentioning

confidence: 99%

“…Several elements of hop essential oil and resin are the cause of its strong odor and bitter taste [114,115]. A remarkable effect of two essential oils on the color and odor attributes of ground sheep meat [91] was registered. The overall acceptability was not affected.…”

Section: Sensory Qualitymentioning

confidence: 99%

Sheep and Goat Meat Processed Products Quality: A Review

Teixeira

Silva

Guedes

et al. 2020

Foods

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“…Zahid et al [18] reported that the sensory assessment regarding overall color, discoloration, and odor demonstrated that clove extract inclusion in patties extended the storage life up to 10 days, hence, the application clove extract such as the natural antioxidant could result in reduced protein and lipid oxidation and then could enhance the quality of cooked patties. Also Aliakbarlu et al [19] showed that the sensory evaluation of raw ground sheep meat supplemented with clove essential oil for 9 days of the storage of refrigerator. The addition of clove essential oil would have an outstanding effect on the color and odor characteristics of ground sheep meat, and also would improve the overall acceptability score, too [19].…”

Section: Sensory Attributes Of Yoghurt Supplemented With Clove Oilmentioning

confidence: 99%

“…Also Aliakbarlu et al [19] showed that the sensory evaluation of raw ground sheep meat supplemented with clove essential oil for 9 days of the storage of refrigerator. The addition of clove essential oil would have an outstanding effect on the color and odor characteristics of ground sheep meat, and also would improve the overall acceptability score, too [19]. Sharma et al [20] studied that the clove essential oil was incorporated at four different level (0.125%, 0.25%, 0.5%, and 1%) in fresh chicken sausages.…”

Section: Sensory Attributes Of Yoghurt Supplemented With Clove Oilmentioning

confidence: 99%

Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study

Chon¹,

Seo²,

Bae³

et al. 2020

J. Dairy Sci. Biotechnol.

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This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

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“…Color, flavor, and texture are the most important sensory attributes which influence the acceptability of meat products by consumers [43]. Sensory evaluation results of cooked beef burgers are shown in Figure 4.…”

Section: Sensory Propertiesmentioning

confidence: 99%

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Gahruie

Hosseini

Taghavifard

et al. 2017

Journal of Food Quality

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In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18 ∘ C for 2 months. The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly ( < 0.05). Incorporating natural antioxidants led to a significant ( < 0.05) reduction in TBARS (36.58-46.34%) and metmyoglobin (16.25-18.47%) as compared to control. Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit. Burgers formulated with Shirazi thyme revealed the lowest amount of total count. Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control. Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.

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Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

Cited by 12 publications

References 31 publications

Sheep and Goat Meat Processed Products Quality: A Review

Sheep and Goat Meat Processed Products Quality: A Review

Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

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