Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines.
| Published in | Journal of Food and Nutrition Sciences (Volume 8, Issue 5) |
| DOI | 10.11648/j.jfns.20200805.11 |
| Page(s) | 117-126 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2020. Published by Science Publishing Group |
Clove Essential Oil, Thyme Essential Oil, Antioxidant Activity, Antimicrobial Activity, Nitrite, Beef Sausage
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APA Style
Amal Gamil Sedki, Ashraf Refaat El-Zainy, Basma Tarek Rajab. (2020). Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage. Journal of Food and Nutrition Sciences, 8(5), 117-126. https://doi.org/10.11648/j.jfns.20200805.11
ACS Style
Amal Gamil Sedki; Ashraf Refaat El-Zainy; Basma Tarek Rajab. Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage. J. Food Nutr. Sci. 2020, 8(5), 117-126. doi: 10.11648/j.jfns.20200805.11
AMA Style
Amal Gamil Sedki, Ashraf Refaat El-Zainy, Basma Tarek Rajab. Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage. J Food Nutr Sci. 2020;8(5):117-126. doi: 10.11648/j.jfns.20200805.11
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Download@article{10.11648/j.jfns.20200805.11,
author = {Amal Gamil Sedki and Ashraf Refaat El-Zainy and Basma Tarek Rajab},
title = {Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage},
journal = {Journal of Food and Nutrition Sciences},
volume = {8},
number = {5},
pages = {117-126},
doi = {10.11648/j.jfns.20200805.11},
url = {https://doi.org/10.11648/j.jfns.20200805.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200805.11},
abstract = {Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines.},
year = {2020}
}
TY - JOUR T1 - Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage AU - Amal Gamil Sedki AU - Ashraf Refaat El-Zainy AU - Basma Tarek Rajab Y1 - 2020/09/21 PY - 2020 N1 - https://doi.org/10.11648/j.jfns.20200805.11 DO - 10.11648/j.jfns.20200805.11 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 117 EP - 126 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20200805.11 AB - Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines. VL - 8 IS - 5 ER -
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