Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)

Lages, Letícia Zarnott; Radünz, Marjana; Gonçalves, Bruna Timm; Rosa, Rafaela Silva da; Fouchy, Marina Vieira; Conceição, Rita de Cássia dos Santos da; Gularte, Márcia Arocha; Mendonça, Carla Rosane Barboza; Gandra, Eliézer Ávila

doi:10.1016/j.lwt.2021.111794

Cited by 30 publications

(19 citation statements)

References 24 publications

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“…In meat sausage, thyme essential oil inhibited 2.69 log CFU/g of coagulase-positive Staphylococcus and 4.41 log CFU/g of aerobic mesophilic bacteria, respectively, at a concentration of 0.95% by mixing with 1% (w/w) powdered beet juice. Moreover, the sensory properties, odor, flavor, and overall acceptability improved [48].…”

Section: Thymementioning

confidence: 95%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

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Section: Thymementioning

confidence: 95%

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Chin

Paik

2021

Foods

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“…In another study on fresh beef sausage, powdered beetroot extract reduced the growth of coagulase-positive Staphylococcus when combined with a low concentration of thyme essential oil (0.0095%) for 28 days at 4 • C [47]. Moreover, a significant increase in sensory properties (appearance, color, and flavor) was also reported.…”

Section: Direct Addition Of Beta Vulgaris Extracts In Meat Productsmentioning

confidence: 89%

“…Moreover, a significant increase in sensory properties (appearance, color, and flavor) was also reported. In general, the incorporation of beetroot extracts in sausages without any pre-treatment or combination with a starter culture seems to be limited to effects on color [45][46][47]. This hypothesis is supported by the absence of major effects in terms of lipid oxidation [45,46] or microbial growth inhibition [46,47] during storage.…”

Section: Direct Addition Of Beta Vulgaris Extracts In Meat Productsmentioning

confidence: 97%

“…In general, the incorporation of beetroot extracts in sausages without any pre-treatment or combination with a starter culture seems to be limited to effects on color [45][46][47]. This hypothesis is supported by the absence of major effects in terms of lipid oxidation [45,46] or microbial growth inhibition [46,47] during storage. In this sense, it is important to consider alternative strategies to convert nitrate to nitrite.…”

Section: Direct Addition Of Beta Vulgaris Extracts In Meat Productsmentioning

confidence: 97%

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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Munekata¹,

Pateiro²,

Domínguez³

et al. 2021

Foods

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Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

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“…A number of investigations have explained that food commodities, especially vegetables, fruits, meat, and other high fat-containing products are maximally spoiled or wasted due to infection of bacterial pathogens such as Listeria spp., Escherichia spp., Campylobacter spp., Bacillus spp., Salmonella spp., and Klebsiella spp. (Hadian et al, 2017;Kawacka et al, 2021;Lages et al, 2021). Recently, Campylobacter species, especially C. coli and C. jejuni, have been recognized as the most prevalent pathogens associated with chicken and meat products in both developed and developing countries, causing campylobacteriosis in humans (Guirin et al, 2020).…”

Section: Microbial Contamination Of Foodsmentioning

confidence: 99%

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

et al. 2021

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Microbes are the biggest shareholder for the quantitative and qualitative deterioration of food commodities at different stages of production, transportation, and storage, along with the secretion of toxic secondary metabolites. Indiscriminate application of synthetic preservatives may develop resistance in microbial strains and associated complications in human health with broad-spectrum environmental non-sustainability. The application of essential oils (EOs) as a natural antimicrobial and their efficacy for the preservation of foods has been of present interest and growing consumer demand in the current generation. However, the loss in bioactivity of EOs from fluctuating environmental conditions is a major limitation during their practical application, which could be overcome by encapsulating them in a suitable biodegradable and biocompatible polymer matrix with enhancement to their efficacy and stability. Among different nanoencapsulated systems, nanoemulsions effectively contribute to the practical applications of EOs by expanding their dispersibility and foster their controlled delivery in food systems. In line with the above background, this review aims to present the practical application of nanoemulsions (a) by addressing their direct and indirect (EO nanoemulsion coating leading to active packaging) consistent support in a real food system, (b) biochemical actions related to antimicrobial mechanisms, (c) effectiveness of nanoemulsion as bio-nanosensor with large scale practical applicability, (d) critical evaluation of toxicity, safety, and regulatory issues, and (e) market demand of nanoemulsion in pharmaceuticals and nutraceuticals along with the current challenges and future opportunities.

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Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)

Cited by 30 publications

References 24 publications

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Essential Oil Nanoemulsion as Eco-Friendly and Safe Preservative: Bioefficacy Against Microbial Food Deterioration and Toxin Secretion, Mode of Action, and Future Opportunities

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