https://doi.org/10.4081/jbr.2022.10702
New formulation of fermented sausages towards healthier and quality rectification by adding Ferulago angulata essential oil
Submitted: June 26, 2022
Accepted: November 21, 2022
Published: December 12, 2022
Accepted: November 21, 2022
Abstract Views: 1388
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
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.
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How to Cite
Norouzi Fard, M., & Nouri, M. (2022). New formulation of fermented sausages towards healthier and quality rectification by adding <i>Ferulago angulata</i> essential oil. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 96(1). https://doi.org/10.4081/jbr.2022.10702
Copyright (c) 2022 Maedeh Norouzi Fard, Marjan Nouri
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