Effect of rosemary leaves and essential oil on turkey sausage quality

Abstract

The purpose of this study was to evaluate the effect of rosemary essential oil (250-1000 ppm) or its leaves (0.5-2%) on the quality of turkey sausage. The addition of essential oil had no signifi cant effect on the sausage texture and colour parameters. A high rosemary leaves level resulted in an increase in sausage hardness and chewiness and a decrease in lightness (L*) with respect to the control sausage. Sensory evaluation indicated that rosemary essential oil and its leaves increased the taste and the aroma scores of turkey sausage depending on the concentration. The obtained results also showed that rosemary leaves (0.5%) were more effective than essential oil in reducing total plate counts, TBARS, K 232 , and K 270 values during chill storage, in comparison with the control product. This will contribute to reducing the use of chemical additives, which are badly perceived by consumers, while increasing the sensory properties of such products.

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

“…In another study, Jridi et al. (2015) mentioned that using rosemary EO (500 ppm) results in a significant decrease in TBARS values in fresh sausage (Jridi et al., 2015). A similar result was reported by Zhang et al.…”

Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

“…The microbial populations were quantified by spreading 100 µL from the homogenized meat bag and plated using the following media: xylose lysine deoxycholate agar (XLD) (SIGMA, Darmstadt, Germany) for Salmonella, PALCAM (polymyxin acriflavine lithium chloride ceftazidime aesculin mannitol) (SIGMA, Darmstadt, Germany) for L. monocytogenes, cetrimide agar (SIGMA, Germany) for Pseudomonas, and tryptone glucose extract (TGE) for AMCs. For preparing the TGE, to one liter of sterile DW we added 0.5% peptone, 0.1% glucose, 0.25% yeast extract, and 1.5% bacteriological agar [38]. Listeria and Salmonella plates were thoroughly shacked before solidification and then incubated for 24 h at 37 • C, and AMCs and Pseudomonas were incubated at 30 • C before enumeration.…”

“…These BACs are receiving worthy attention for a number of a wide range of antimicrobial, flavoring, antioxidant, and organoleptic activities in preserving and improving the nutritional quality of food and meat products. Some of these BACs are of fruit and plant origins, such as carvacrol, thymol, allyl-isocyanate, eugenol, linalool, and piperine [34][35][36][37][38][39][40]. However, only low concentrations of BACs can be applied in meat preservation due to the serious flavor properties that may lead to change in the original flavor of the meat.…”

Gıdalarda Bulunan Biyojen Aminlerin İnsan Sağlığı Üzerine Etkileri

“…Şarap, fermente et ürünleri, peynir ve fermente sebzeler biyojen aminlerin yoğun olarak bulunduğu besinlerdir (1). Biyojen aminlerin oluşması için ortamda serbest amino asitler, dekarboksilaz enzimi üretebilecek bakteri, dekarboksilaz enzimi ve bu enzimin uygun (9).…”