The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

Šojić, Branislav; Pavlić, Branimir; Zeković, Zoran; Tomović, Vladimir; Ikonić, Predrag; Kocić‐Tanackov, Sunčica; Džinić, Natalija

doi:10.1016/j.lwt.2017.11.055

Cited by 70 publications

(47 citation statements)

References 30 publications

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“…(2014) who noted TMCs of fresh Tuscan sausage were significantly lower ( p < .05) in the treated samples with 0.1% concentration of Laurus nobilis than in the control (da Silveira et al., 2014). With regard to the use of EOs in fresh sausage, the results of the current study are also in general agreement with those of Sojic et al (2018), who reported that the addition of Salvia officinalis L. EO and Salvia officinalis L. extract significantly ( p < .05) reduced TMC (Šojić et al., 2018). A similar finding was found by Zhang et al.…”

Section: Resultssupporting

confidence: 92%

“…The results of this study revealed that under MAP condition during the entire storage period, the TBARS values of all samples did not exceed the reported threshold values for rancidity in meat products (Georgantelis et al., 2007; Verma & Sahoo, 2000). Present results, with regard to the use of ZCEO, are in general agreement with those of Sojic et al (2018), who reported the antioxidative potential of Salvia officinal is L. EO and extract in fresh pork sausage, in which concentration of 0.1 μl/g of EO had the highest inhibitory potential against lipid oxidation (Šojić et al., 2018). The results of the current study were in line with the findings of Sharma et al.…”

Section: Resultssupporting

confidence: 92%

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

Ajourloo

Khanjari

Misaghi

et al. 2021

Food Science & Nutrition

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This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB‐N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB‐N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

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

Ajourloo

Khanjari

Misaghi

et al. 2021

Food Science & Nutrition

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“…In this study, the lack of effect of ZM's EO on microbial growth in the fresh sausages could be explained by a loss of inhibitory efficacy due to interactions between the antimicrobials and sausage matrix compounds such as fat or specific proteins, which could be influenced by the sausage pH and aw [15,18]. In contrast with our results, the addition of different EO, i.e., bay leaf, cassia, clove, holy basil, lemon, thyme, or sage, to fresh sausages at levels between 0.01% and 0.25% has shown significant reducing effects on the growth of spoilage microflora during refrigerated storage of fresh sausages packaged under aerobic atmosphere [26][27][28][29]. Moreover, the ZM's EO at levels up to 0.1% also significantly decreased the growth of total viable microbiota, Pseudomonas spp.…”

Section: Water Activity Ph Microbial Contents and Biogenic Amine Pcontrasting

confidence: 86%

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

et al. 2019

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Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.

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“…Nowadays, a great number of studies has shown the positive effect of plant extracts on meat quality which is the result of their high antioxidant and antimicrobial activities. [4,6,10,[16][17][18][19][20][21] Allspice, bay leaf, black seed, cardamom, caraway, cloves, and nutmeg are important aromatic spices used for food seasoning. Not only they give a special flavor to meat but also, by possessing high antioxidant and/or antimicrobial activities, they could maintain its oxidative and microbiological stability.…”

Section: Introductionmentioning

confidence: 99%

Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

Muzolf-Panek

Kaczmarek

Tomaszewska-Gras

et al. 2019

International Journal of Food Properties

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The aim of this study was to investigate the quality changes of raw ground pork with the addition of allspice, bay leaf, black seed, caraway, cardamom, cloves or nutmeg extract and stored at 4°C. Lipid oxidation was evaluated by the peroxide value (POV), conjugated diene (CD) content, oxidation induction period (IP) by differential scanning calorimetry (DSC), thiobarbituric acid reactive substances (TBARS), and hexanal content; whereas protein oxidation by the thiol group content. Moreover, total viable aerobic bacteria count (TVC), Pseudomonas, Enterobacteriaceae, and lactic acid bacteria growths, pH and finally color of all samples were determined. POV, CD, TBARS and thiol group content were found to be highly correlated. Clove extract showed the highest antioxidant activity (1443 μM/g) and total phenolic content (TPC = 167 mg/g) and was the most effective antioxidant and antimicrobial agent in raw ground pork (TBARS = 0.31 mg/kg, POV = 5.1 meq O 2 /kg, thiol group content = 49 nmol/mg, IP = 68 min, TVC = 6.74). Cardamom and caraway also increased the oxidative stability of raw pork significantly (TBARS were equal to 0.3 and 0.28 mg/kg, POVs to 4.9 and 4.5 and thiol group content to 48 and 49 nmol/mg, respectively), despite their low antioxidant activities (72 and 300-fold lower than for cloves, respectively) and TPCs (1.2 and 2.4 mg/g). The results suggested that the application of natural antioxidants like spice extracts could enhance the stability and safety of raw ground pork, thus increasing its shelf-life. ARTICLE HISTORY

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The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

Cited by 70 publications

References 30 publications

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

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

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

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