Abstract
The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500ppm) and RO (1, 3 and 5%) in a 3 × 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500ppm) treated with REO (120ppm), REO:nitrite (60:60ppm), nitrite (120ppm) or without REO and nitrite in a 2 × 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%) × TEO (500ppm) group had higher unsaturated to saturated fatty acids ratio in the meat. Results showed that treatments of REO (120ppm) decreased lipid oxidation and increased pH value of meat. Sausage produced by nitrite (120ppm) or REO:nitrite (60:60ppm) had lower total microbial count, lightness but higher redness and yellowness. Based on the results, TEO in chicken feed decreased lipid oxidation of sausages. Furthermore, substitution at least 60ppm nitrite with REO had more preserving effect on quality of produced sausages.
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