Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. (August 2015)

• Record Type: Journal Article
• Authors: Šojić, Branislav; Tomović, Vladimir; Kocić-Tanackov, Sunčica; Škaljac, Snežana; Ikonić, Predrag; Džinić, Natalija; Živković, Nataša; Jokanović, Marija; Tasić, Tatjana; Kravić, Snežana
• Is Part Of: Food control. Volume 54(2015:Aug.)
• Page Start: 282
• Page End: 286
• Publication Date: 2015-08
• Subjects: Nutmeg essential oil -- Cooked sausage -- Lipid oxidation -- Microbial profile; 2-Thiobarbituric acid (PubChem CID: 2723628) -- Trichloroacetic acid (PubChem CID: 6421) -- Butylhydroxytoluene (PubChem CID: 31404) -- n-Hexane (PubChem CID: 8058) -- 1, 1, 3, 3-Tetraethoxypropane (PubChem CID: 67147); Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.02.007
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: This paper examines the oxidative and microbial stability of cooked sausages, produced with the addition of 10 ppm (NO1) and 20 ppm (NO2) nutmeg ( Myristica fragrans ) essential oil. Instrumental parameters of color (CIE L*, CIE a* and CIE b* ), Thiobarbituric acid-reactive substance (TBARS) values, microbial profile and sensory properties of aroma have been determined on the 1st, 30th, 45th, and 60th day of storage. Addition of the nutmeg essential oil had no effect on the color of cooked sausages. At the end of the storage, NO2 sausages had the best oxidative and microbial stability. TBARS values of NO1 and NO2 sausages were 1.21 mg MDA/kg and 0.95 mg MDA/kg, respectively, and were significantly lower (P < 0.05) compared to control (1.53 mg MDA/kg). Total number of aerobic mesophilic bacteria was lowest in NO2 sausages (78.3 cfu/g) and highest in control (185 cfu/g). After 45 and 60 days of storage, sensory properties of aroma of NO1 (4.21; 3.92) and NO2 sausages (4.39, 4.28) were better compared to those in control (4.07, 3.25). Hence, the addition of nutmeg essential oil in amount of 20 ppm can be successfully applied in order to extend the shelf life of cooked sausages. Highlights: Cooked sausages with the addition of nutmeg essential oil were investigated. Both oxidative and microbial stability were examined. The shelf life of sausages was extended due to addition of nutmeg essential oil.