Abstract
The “elimination” of chemical additives used in a wide variety of foods is demanded, while “natural” additives are seen as a benefit for both quality and safety. Researchers are looking for new sources of ingredients and/or additives. The aim of this work was to study the effect of 1) the addition of 5.00% citrus fibre washing water (CFWW) and 0.02% rosemary essential oil (REO) or 0.02 % thyme essential oil (TEO) and 2) storage conditions on the chemical, microbe- ological and sensorial properties of mortadellas, a bologna-type sausage. CFWW + REO or CFWW + TEO samples stored in vacuum packaging showed the lowest TBA values. The resulting products were packed either in vacuum, modified atmosphere or air pouches and stored for 24 days. Lipid oxidation was assessed by the TBA method, while a quantitative descriptive analysis was carried out for sensory evaluation. Microbiological counts were also determined. CFWW + REO samples stored in vacuum packaging showed the lowest counts of aerobic and lactic acid bacteria. The sensory evaluation provided similar scores for CFWW + REO and CFWW + TEO samples. The lowest scores were obtained for control mortadella stored in air packaging. The addition of citrus fibre washing water and spice essential oils is a technologically viable alternative in emulsified meat products, since they improve customer acceptance and have desirable effects as regards oxidative stability and reduced microbial growth, which contributes to prolonging their shelf-life.
Highlights
The industrial transformation of fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes [1]
The addition of citrus fibre washing water and spice essential oils is a technologically viable alternative in emulsified meat products, since they improve customer acceptance and have desirable effects as regards oxidative stability and reduced microbial growth, which contributes to prolonging their shelf-life
This original mixture was used as control, while to assess the influence of the concentration of the citrus fibre washing water (CFWW), and thyme (TEO) or rosemary (REO) essential oil, the water content (5%) of the control formula was replaced by CFWW (5.00%) and TEO or REO were added (0.02%)
Summary
The industrial transformation of fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes [1]. Some of these products have been recognized by several organizations (FDA and EFSA) as possessing proven health benefits. From a technological and scientific point of view, many of these bioactive compounds present in the co-products have been shown to have a beneficial role on human health [3]; improving the physiological functions of the organism and permitting the design and optimisation of foods that prevent or diminish the risk of certain chronic diseases [4]. The addition of ingredients rich in bioactive compounds may have a technological purpose too: mainly the inhibition of lipid oxidation, a very important property especially in meat products. Natural and synthetic antioxidants have been commonly used to inhibit the development of oxidative reactions in meat products [6] such as dried herbs and essential oils, have been successfully used to reduce lipid oxidation in the same products [7]
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