The effect of oregano essential oil on microbial load and sensory attributes of dried meat

Hernández, Helga; Fraňková, Adéla; Sýkora, T.; Klouček, Pavel; Kouřimská, Lenka; Kucerova, Iva; Banout, Jan

doi:10.1002/jsfa.7685

Cited by 32 publications

(27 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In terms of chewiness there was no significant difference between the samples. Interestingly, the mean values lead to the conclusion that the application of essential oil is not linked to easy chewiness (Table ) which is in agreement with results from our previous study in samples treated with HAB 1.5 mL and lower doses (Hernández et al, ). Ensuring chewiness is one of the most critical sensory quality criteria in jerky type snack foods (Konieczny, Stangierski, & Kijowski, ) and in the relation to the results of this study limited the consumer acceptability in terms of general liking of the texture for SB 1.5 mL treated samples which were significantly less pleasantness ( p < .05) in comparison to HAB 3, OT 1.5, and OT 3 mL treated samples (Table ).…”

Section: Resultssupporting

confidence: 90%

“…Nowadays, oregano ( Origanum vulgare ), a herb of the Lamiaceae family, has been known as a flavoring agent as well as a very effective safe additive for meat (Govaris et al, ). Currently, there is a new study about the use of essential oils in terms of food safety during the meat drying process (Hernández et al, ); however, there is no evidence of research about the use of modified blanching treatments, in combination with essentials oils before the drying procedure and the effect on the drying behavior of the product. There are some studies analysing the effect of blanching and dipping methods, particularly, in the drying kinetics of vegetables (Afolabi, Tunde‐Akintunde, & Adeyanju, ; Cheng, Fang, & Ruan, ; Ismail, Figen, & Pişkin, 2015; Tunde‐Akintunde, Afolabi, & Akintunde, ) but to date, there have been no published studies comparing the effects of modified blanching treatments combined with the application of essential oils.…”

Section: Introductionmentioning

confidence: 99%

“…Nowadays, oregano (Origanum vulgare), a herb of the Lamiaceae family, has been known as a flavoring agent as well as a very effective safe additive for meat (Govaris et al, 2010). Currently, there is a new study about the use of essential oils in terms of food safety during the meat drying process (Hern andez et al, 2016); however, there is no evidence of research about the use of modified blanching treatments, in combination with essentials oils before the drying procedure and the effect on the drying behavior of the product.…”

mentioning

confidence: 99%

See 2 more Smart Citations

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

Hernández

Claramount

Kucerova

et al. 2016

Journal of Food Processing and Preservation

Self Cite

View full text Add to dashboard Cite

The effect of modified blanching treatments on the drying behavior of beef meat was evaluated by determining moisture ratio versus time curves and the influence on sensory quality of the resulting product. The three treatments under investigation were (1) oil treatment (OT) (2) steam blanching (SB), and (3) hot air blanching (HAB) with three doses of oregano essential oil (OEO) (1) 1.5 (2) 3, and (3) 6 mL. Each treatment had an effect on the drying time of the beef samples, however, the dose of OEO applied did not affect the drying process. The results showed that SB was the most effective treatment reducing the drying time. Meanwhile, 1.5 and 3 mL HAB samples and 1.5 mL OT samples were judged as better from sensory point of view and the respondents considered that adding OEO enriched the pleasantness of the smell. Practical applications Dried meat is a common snack with high nutritional values. Nowadays many studies are focused on different conservation methods improving the quality of dried meat. In this study, three different modified blanching treatments: hot air blanching, steam blanching, and oil dipping were tested. The modification of each treatment was achieved by different concentrations of oregano essential oil (OEO). This study brings new findings about the effect of modified blanching and use of natural preservatives such as OEO on drying kinetics and final organoleptic properties of dehydrated meat. The result might be useful for other researchers in food processing and/or for meat processors.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

Hernández

Claramount

Kucerova

et al. 2016

Journal of Food Processing and Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…There are a number of studies where OEO has been added to preserve meat products. Levels of 0.002% (20 ppm) OEO have been included in the formulation of chicken meat (Al‐Hijazeen, Mendonca, Lee, & Ahn, ), 0.005% (50 ppm) in dry cured sausages (García‐Díez et al, ), 0.05% to 2% in poultry fillets (Kahraman et al, ), 10 to 100 ppm in Italian salami (Cenci et al, ), 0.25% (v/v) in poultry sausages (El Adab & Hassouna, ), 0.345% to 3.45% in fresh sausages (Busatta, Mossi, Rodrigues, Cansian, & Oliveira, ), 2% and 4% in packaged pork (Paparella et al, ), 5% in Cypriot samarella (Ulusoy et al, ), 0.5 to 2.0% w/v in broiler breast (Chaleshtori & Chaleshtori, ), and 1.5 to 6 ml in dried meat (Hernández et al, ). These reports showed that concentrations of OEO lower than 1% were successful to inhibit microbial growth without affecting the sensory quality of the products.…”

Section: Resultsmentioning

confidence: 99%

“…OEO is recognized as safer additives for meat. Its components such as carvacrol, p‐cymene, and thymol, the three main phenols that constitute about 72.6% of MO are responsible of its antimicrobial properties (Hernández et al, ). OEO is considered as a technologically viable alternative in fine paste meat products since it improves their acceptance, confers antioxidant effect, reduces microbial growth, and have a beneficial effect on human health (Viuda‐Martos, Ruiz‐Navajas, Fernández‐López, & Pérez‐Álvarez, ).…”

Section: Introductionmentioning

confidence: 99%

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Orozco

Alarcón-Rojo

Chávez-Mendoza

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP–N (MOP treatment + 6% PN), MOL–N (MOL treatment + 6% PN), and C–N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL–N and C–N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality. Practical applications Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.

show abstract

Research Highlights February 2017

Eskin¹,

Clough²,

List³

2017

Lipid Technology

View full text Add to dashboard Cite

Prof. M. Eskin (/me) can be contacted at eskin@cc.umanitoba.ca Mr. P. Clough (/pc) can be contacted at peter.clough@cobdenresearch.com Dr. Gary List (/gl) can be contacted at grlist@telstar-online.net Phytosterols in banana (Musa spp.) flower inhibit α-glucosidase and α-amylase hydolysations and glycation reaction Three phytosterols were isolated from banana flowers and purified. They were identified as β-sitosterol (PS1), 31-norcyclolaudenone (PS2) and (24R)-4α, 14α, 14-trimethyl-5α-cholesta-8, 25(27)-dien-3β-ol (PS3). Of these, PS2 exhibited the highest inhibitory activity against α-glucosidase with an IC 50 value of 11.33 μg/mL -1 compared to 283.67 and 43.10 μg/mL -1 for PS1 and PS3, respectively. For α-amylase activity, the order of inhibition (IC 50 ) was 52.55, 76.25 and 532.05 μg/mL -1 for PS1, PS2 and PS3, respectively. PS1 proved to be an uncompetitive inhibitor of α-amylase with a K m value of 5.51 μg/mL -1 compared mixed-type inhibition by PS2 and PS3 with respective K m values of 52.36 and 2.49 K m μg/mL -1 . Using the BSA-fructose model, PSI and PS2 both significantly inhibited the formation of advanced glycation products (AGES). The latter is considered to play a pathogenic role in the progression of oxidative-diseases such as diabetes and its complications. /me Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation Using response surface methodology (RSM), optimal roasting conditions were determined for two hazelnut cultivars, Delisava and Kara Findik. Similar roasting conditions were observed for both hazelnut cultivars with some minor differences. A slightly higher roasting temperature of 122.43°C over a short period of time (22.12 min) was reported for Kara Findik compared to 114.24°C for 27.21 min. for Desava oil. A greater oxidative stability was observed for Kara Findik oil when stored under Schaal oven conditions at 60°C compared to Desava oil. The opposite was evident for photooxidation in which a lower oxidative stability was reported for Kara Findik oil compared to the Desava oil. Using this information, large scale production of hazelnut oil will require further investigation. /me Ozkan, G. et al., Eur. Food Res. Technol. 2016, 242, 2011-2019 Comparison of microwave and conventional frying on quality attributes and fat content of potatoes This paper compares the quality attributes (moisture, fat, color, and relaxation modulus) of conventionally fried and microwave fried French fries. Real-time pressure and temperature were monitored during frying and related to fat uptake. Frying of French fries was conducted at 177, 185 and 193°C at 60, 90 and 120 sec. French fries with reduced fat was obtained by microwave frying at 185 and 193°C for 120 sec. Compared to conventional frying, higher gage pressures were observed at all temperatures during microwave frying. The microwave produced French fries had higher color values and were yellower at the higher temperatures compared to those produced by conventional frying. Using a consumer test, no significa...

show abstract

The effect of oregano essential oil on microbial load and sensory attributes of dried meat

Abstract: A value-added dried meat product obtained by using OEO to enhance food safety received an acceptable sensory response from consumers. © 2016 Society of Chemical Industry.

Cited by 32 publications

References 41 publications

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

The effects of modified blanching and oregano essential oil on drying kinetics and sensory attributes of dried meat

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Research Highlights February 2017

Contact Info

Product

Resources

About