Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

Abstract

Abstract The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5–10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. Industrial relevance The object of the present work was to study the effect of adding different concentrations (5–10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna-type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.