New formulation of fermented sausages towards healthier and quality rectification by adding <i>Ferulago angulata</i> essential oil

Abstract

The demand is improved for ready-to-eat meals by lifestyle changes and fermented sausages are popular meat products because of their flavor. Natural compositions are considered as substitutes of synthetic preservatives in products, which have been extensively employed. The aim of present research is to investigate the impact of Ferulago angulata Essential Oil (FAEO) as an antimicrobial and antioxidant factor for preserving of dry fermented sausages throughout storage. Initially, FAEO was extracted using microwave assisted hydrodistillation and its components were identified by gas chromatography-mass spectroscopy. Fermented sausages were treated by starter culture (Biobak K) and FAEO at various concentrations (0, 400, 800 and 1000 ppm). Afterwards, tests such as pH, moisture, thiobarbituric acid, texture, microbial growth, electron microscope images, and sensory evaluation were conducted during storage (28 d). The high levels of bioactive compositions such as limonene (30.71%) and α- pinene (19.02%) were indicated in FAEO. The results illustrated that pH and moisture of all fermented sausages were within the standard range during storage. At different concentrations, FAEO significantly decreased thiobarbituric acid of treated samples compared to control (p<0.05). Furthermore, FAEO was able to improve cohesiveness and elasticity of fermented sausages, which were also visible in electron microscope images. Antimicrobial feature of FAEO was distinguished by evaluating microbial attributes (total viable count, lactic acid bacteria and yeast) in fermented sausages. Ultimately, FAEO at 800 ppm concentration was detected as a promising and appropriate natural preservative during storage in fermented sausages.