Abstract
Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano (Origanum vulgare) and thyme (Thymus vulgare) were purchased from a local store and kept in dark until the use. Aqueous extracts were prepared by one-step extraction with 3 g of each pulverized plant. Samples of freshly cooked sausages were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate appearance overall texture, flavour, aroma and overall acceptability on a 6 point hedonic scale. In this work the antimicrobial and antioxidant effect of Thymus vulgare and Origanum vulgare significantly reduced (p <0.05) lipid oxidation in frankfurkters sausages on 10th day of aerobic storage. The organoleptic changes in sausages had no negative effect on the sensory value of cooked sausages. Results obtained in this work indicated the technical viability of using the oregano and thyme aqueous tea infusions in relative low concentration, which is possible to enlarge the shelf-life of fresh sausages with the desired slight alteration of the original taste parameters. Results indicate that thyme and oregano aqueous tea infusions compare to essential oils can be cheaper alternative incorporate into pork frankfurkters as natural antioxidants.
Highlights
IntroductionThe main advantage of essential oils with antibacterial and antioxidant activity is that they can be used in any food and are generally recognized as safe (GRAS) (USFDA, 2006), as long as their maximum effects are attained with minimal change in the organoleptic properties of the food (Viuda-Martos et al, 2009)
Results obtained in this work indicated the technical viability of using the oregano and thyme aqueous tea infusions in relative low concentration, which is possible to enlarge the shelf-life of fresh sausages with the desired slight alteration of the original taste parameters
Results indicate that thyme and oregano aqueous tea infusions compare to essential oils can be cheaper alternative incorporate into pork frankfurkters as natural antioxidants
Summary
The main advantage of essential oils with antibacterial and antioxidant activity is that they can be used in any food and are generally recognized as safe (GRAS) (USFDA, 2006), as long as their maximum effects are attained with minimal change in the organoleptic properties of the food (Viuda-Martos et al, 2009). It is well known that potency of essential oil in food system is generally reduced when compared to in vitro work, as the presence of fats, carbohydrates, proteins, salts and pH strongly influence the effectiveness of these agents (Burt, 2004). The food matrix can represent a physical hurdle and an essential oil dissolved in the fat of the food will be less available to act on bacteria present in aqueous phase. Aqueous tea infusions from thyme and oregano represent a good source of the compounds with significant antioxidant activity
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