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

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

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  • NSTL
  • Elsevier
Essential oils have been studied to replace synthetic chemical preservatives, among these oils, the thyme essential oil stands out. However, in addition to promoting microbial control, synthetic chemical preservatives impart a characteristic color to inlaid products, a parameter not attained by the application of essential oils. This study aimed to evaluate the effect of the joint addition of thyme essential oil and powdered beet juice to meat sausage, for a partial or total reduction of the addition of nitrates and nitrites. The thyme essential oil showed a high inhibitory action against Staphylococcus aureus and Escherichia coli in the concentration of 9.17 mg/mL, and bactericidal effect in the concentrations of 9.17 mg/mL and 36.68 mg/mL respectively, in all tests applied in vitro. When applied to meat sausages, it showed an inhibitory effect against coagulase-positive Staphylococcus, reducing the microorganism count, and partial inhibition of aerobic mesophilic bacteria. No interference was observed in the multiplication of thermotolerant coliforms in the meat product. When evaluated sensorially, the sausage presented good general acceptability, with acceptance levels above 75%. The combined uses of thyme essential oil and powdered beet juice showed potential viability for use in substitution for nitrates and nitrites in meat sausages.

Antimicrobial activityMeat productsBetalainsEssential oils

Lages, Leticia Zarnott、Radunz, Marjana、Goncalves, Bruna Timm、da Rosa, Rafaela Silva、Fouchy, Marina Vieira、dos Santos da Conceicao, Rita de Cassia、Gularte, Marcia Arocha、Mendonca, Carla Rosane Barboza、Gandra, Eliezer Avila

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Univ Fed Pelotas, Grad Program Nutr & Food, BR-96010900 Pelotas, RS, Brazil

Univ Fed Pelotas, Grad Program Food Sci & Technol, BR-96010900 Pelotas, RS, Brazil

Univ Fed Pelotas, Bachelor Food Chem, BR-96010900 Pelotas, RS, Brazil

Univ Fed Pelotas, Dept Vet Med, BR-96010900 Pelotas, RS, Brazil

Univ Fed Pelotas, Ctr Chem Pharmaceut & Food Sci, BR-96010900 Pelotas, RS, Brazil

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2021

10.1016/j.lwt.2021.111794

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.148
  • 7
  • 35