Quality parameters of buffalo meat sausage containing essential oils
Keywords:
Bubalus bubalis, buffaloes, buffalo meat, sausage, thiobarbituric acid, total volatile basic nitrogen, essential oils, aerobic plate countAbstract
This study was performed to evaluate the utilization of buffalo meat in formulation of sausage side by side using of thyme essential oil (TEO), cinnamon essential oil (CEO) and garlic essential oil (GEO) at a concentration of 1%, in order to enhance the sensory and freshness parameters with the reduction of microbial load at chilling temperature 3oC for 8 days. Regarding sensory attributes, adding GEO resulted in insignificant lower scores of flavors and overall quality than control at the zero-time, 2nd, and 4th day, then sensory parameters were improved on the 6th and 8th day. Based on chemical findings, on the 8th day total volatile basic nitrogen (TVB-N) mean value in the control group increased to 26.17±0.21 mg/100 g exceeding the permissible limit of sausage acceptability in Egypt. Whereas TVB-N mean values were 18.21±0.23, 17.24±0.21, and 16.24±0.23 mg/100 for TEO 1%, CEO 1%, and GEO 1% treated groups, respectively. The final thiobarbituric acid (TBA) mean value for the control sample was 1.32±0.08 mg MDA/Kg, while the TBA mean values were 0.83±0.08, 0.79±0.08 and 0.76±0.08 mg MDA/Kg for TEO 1%, CEO 1%, and GEO 1% treated groups, respectively. Results revealed that treated buffalo sausages had a slower rate of the increase in the microbial count than the control and buffalo sausage containing GEO 1% possessed the lowest microbial count at the end of the chilling period. The best reduction counts achieved were 0.92, 1.03, and 1.08 log10CFU/g for aerobics plate count (APC), total mould count (TMC) and Enterobacteriaceae count on the 8th day under the effect of GEO 1%. It could be concluded that the examined essential oils (EOs) can be used as a natural preservative in buffalo meat sausage without any considerable unfavorable sensory effects.
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References
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Borugă, O., C. Jianu, C. Mişcă, I. Goleţ, A. Gruia and F. Horhat. 2014. Thymus vulgaris essential oil: Chemical composition and antimicrobial activity. Journal of Medicine and Life, 7(Special Issue 3): 56-60.
Bozin, B., N. Mimica-Dukic, I. Samojlik and E. Jovin. 2007. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J. Agric. Food Chem., 55(19): 7879-7885. DOI: 10.1021/jf0715323
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Habashy, A.H.A., W.S. Darwish, M.A. Hussein and W.M.S. El-Dien. 2019. Prevalence of different mould genera in meat and meat products with some reduction trials using essential oils. Advances in Animal and Veterinary Sciences, 7(S2), 79-85. DOI: 10.17582/journal.aavs/2019/7.s2.79.85
Helander, I.M., H.L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E.J. Smid and A. von Wright. 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. J. Agric. Food Chem., 46(9): 3590-3595. DOI: 10.1021/jf980154m
Hu, Z., K. Yuan, Q. Zhou, C. Lu, L. Du and F. Liu. 2021. Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis. Food Control, 123: 107703. DOI: 10.1016/j.foodcont.2020.107703
Hugo, C.J. and A. Hugo. 2015. Current trends in natural preservatives for fresh sausage products. Trends Food Sci. Tech., 45(1): 12-23. DOI: 10.1016/j.tifs.2015.05.003
Hussein, M.A., W.R. El-Ghareeb and M.A. Nasr. 2018. The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets. J. Food Sci. Tech., 55(1): 5025-5034. DOI: 10.1007/s13197-018-3441-2
ISO. 2008. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Yeasts and Moulds - Part 1: Colony Count Technique in Products with Water Activity Greater Than 0,95. International Organization for Standardization, Geneva, Switzerland.
ISO. 2004. Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for the Detection and Enumeration of Enterobacteriacae - Part 2: Colony Count Method. International Organization for Standardization, Geneva, Switzerland.
ISO. 2013. Microbiology of the Food Chain - Horizontal Method for the Enumeration of Microorganisms - Part 1: Colony Count at 30oC by the Pour Plate Technique. International Organization for Standardization, Geneva, Switzerland.
Jay, J.M., M.J. Loessner and D.A. Golden. 2005. Taxonomy, role, and significance of microorganisms in foods. p. 13-37. In Modern food Microbiology, Food Science Text Series, Springer, Boston, Massachusetts, USA. DOI: 10.1007/0-387-23413-6_2
Kumar, M., A.K. Dwivedy, P. Sarma, M.S. Dkhar, H. Kayang, R. Raghuwanshi and N.K. Dubey. 2020. Chemically characterized Artemisia nilagirica (Clarke) Pamp. essential oil as a safe plant-based preservative and shelf-life enhancer of millets against fungal and aflatoxin contamination and lipid peroxidation. Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology, 154(3): 269-276. DOI: 10.1080/11263504.2019.1587539
Lasram, S., H. Zemni, Z. Hamdi, S. Chenenaoui, H. Houissa, M.S. Tounsi and A. Ghorbel. 2019. Antifungal and antiaflatoxinogenic activities of Carum carvi L., Coriandrum sativum L. seed essential oils and their major terpene component against Aspergillus flavus. Ind. Crop. Prod., 134: 11-18. DOI: 10.1016/j.indcrop.2019.03.037
Lim, J. 2011. Hedonic scaling: A review of methods and theory. Food Qual. Prefer., 22(8): 733-747. DOI: 10.1016/j.foodqual.2011.05.008
Modi, V.K., N.S. Mahendrakar, D.N. Rao and N.M. Sachindra. 2004. Quality of buffalo meat burger containing legume flours as binders. Meat Sci., 66(1): 143-149. DOI: 10.1016/S0309-1740(03)00078-0
Naveena, B.M., M. Muthukumar, A.R. Sen, Y. Babji and T.R.K. Murthy. 2006. Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Sci., 74(2): 409-415. DOI: 10.1016/j.meatsci.2006.04.020
Oliveira, R.C., M. Carvajal-Moreno, B. Correa and F. Rojo-Callejas. 2020. Cellular, physiological and molecular approaches to investigate the antifungal and anti-aflatoxigenic effects of thyme essential oil on Aspergillus flavus. Food chemistry, 315(15): 126096. DOI: 10.1016/j.foodchem.2019.126096
Rahman, M.S. 2007. Allicin and other functional active components in garlic: Health benefits and bioavailability. Int. J. Food Prop., 10(2): 245-268. DOI: 10.1080/10942910601113327
Ruiz-Capillas, C., A.M. Herrero, T. Pintado and G. Delgado-Pando. 2021. Sensory analysis and consumer research in new meat products development. Foods, 10(2): 429. DOI: 10.3390/foods10020429
Sikkema, J., J.A.M. De Bont and B. Poolman. 1995. Mechanisms of membrane toxicity of hydrocarbons. Microbiology Reviews, 59(2): 201-222. DOI: 10.1128/mr.59.2.201-222.1995
Saleh, E.A., A.E.M. Morshdy, A.E.S.E. Hafez, M.A. Hussein, E.S. Elewa and A.F.A. Mahmoud. 2017. Effect of pomegranate peel powder on the hygienic quality of beef sausage. Journal of Microbiology, Biotechnology and Food Sciences, 6(6): 1300-1304. DOI: 10.15414/jmbfs.2017.6.6.1300-1304
SAS. 2008. SAS Statistical System Package-Jmp 8 User’s Guides, 2nded. SAS Institute Inc, Cary, North Carolina, USA.
Sasse, A., P. Colindres and M.S. Brewer. 2009. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties. J. Food Sci., 74(1): S30-S35. DOI: 10.1111/j.1750-3841.2008.00979.x
Schmedes, A. and G. Hølmer. 1989. A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. J. Am. Oil Chem. Soc., 66(6): 813-817. DOI: 10.1007/BF02653674
Shaltout, F.A., M.G. Thabet and H.A. Koura. 2017. Impact of some essential oils on the quality aspect and shelf life of meat. Journal of Nutrition and Food Sciences, 7(6): 1-7. DOI: 10.4172/2155-9600.1000647
Sharma, H., S. Mendiratta, R.K. Agarwal, S. Kumar and A. Soni. 2017. Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages. J. Food Sci. Tech. Mys., 54(2): 279-292. DOI: 10.1007/s13197-016-2461-z
Sharma, H., A.K. Sharma and A.K. Pandey. 2016. Medicinal attributes of major phenylpropanoids present in cinnamon. BMC Complem. Altern. M., 16(1): 1-11. DOI: 10.1186/s12906-016-1147-4
Singh, A., Deepika, A.K. Chaudhari, S. Das, J. Prasad, A.K. Dwivedy and N.K. Dubey. 2021. Efficacy of Cinnamomum cassia essential oil against food-borne molds and aflatoxin B1 contamination. Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology, 155(4): 899-907.
Stefanini, M.B., R.O. Figueiredo, L.C. Ming and A.F. Junior. 2004. Antimicrobial activity of the essential oils of some spice herbs. Acta Hortic., 597: 215-216. DOI: 10.17660/ActaHortic.2003.597.30
Zhang, X., H. Wang, X. Li, Y. Sun, D. Pan, Y. Wang and J. Cao. 2019. Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage. Anim. Sci. J., 90(3): 435-444. DOI: 10.1111/asj.13171
Araújo, M.K., A.M. Gumiela, K. Bordin, F.B. Luciano and R.E.F. de Macedo. 2018. Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage. Meat Sci., 143: 177-183. DOI: 10.1016/j.meatsci.2018.05.002
Bakkali, F., S. Averbeck, D. Averbeck and M. Idaomar. 2008. Biological effects of essential oils - A review. Food Chem. Toxicol., 46(2): 446-475. DOI: 10.1016/j.fct.2007.09.106
Borugă, O., C. Jianu, C. Mişcă, I. Goleţ, A. Gruia and F. Horhat. 2014. Thymus vulgaris essential oil: Chemical composition and antimicrobial activity. Journal of Medicine and Life, 7(Special Issue 3): 56-60.
Bozin, B., N. Mimica-Dukic, I. Samojlik and E. Jovin. 2007. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J. Agric. Food Chem., 55(19): 7879-7885. DOI: 10.1021/jf0715323
Egyptian Organization for Standardization and Quality Control. 2005. Frozen Sausage. Egyptian Organization for Standardization and Quality Control, Cairo, Egypt
FAO. 1986. Food and Nutrition Paper: Manual of Food Quality Control 14/8 Food Analysis. Food and Agriculture Organization of the United Nations, Rome, Italy.
FAO. 2012. Commission Regulation (EU) No 432/2012 Establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children development and health. Official Journal of the European Union, L136: 1-40. Available on: http://extwprlegs1.fao.org/docs/pdf/eur112829.pdf
Gupta, C., A.P. Garg, R.C. Uniyal and A. Kumari. 2008. Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes. Afr. J. Microbiol. Res., 2(9): 247-251. Available on: https://academicjournals.org/article/article1380109444_Gupta%20et%20al.pdf
Habashy, A.H.A., W.S. Darwish, M.A. Hussein and W.M.S. El-Dien. 2019. Prevalence of different mould genera in meat and meat products with some reduction trials using essential oils. Advances in Animal and Veterinary Sciences, 7(S2), 79-85. DOI: 10.17582/journal.aavs/2019/7.s2.79.85
Helander, I.M., H.L. Alakomi, K. Latva-Kala, T. Mattila-Sandholm, I. Pol, E.J. Smid and A. von Wright. 1998. Characterization of the action of selected essential oil components on Gram-negative bacteria. J. Agric. Food Chem., 46(9): 3590-3595. DOI: 10.1021/jf980154m
Hu, Z., K. Yuan, Q. Zhou, C. Lu, L. Du and F. Liu. 2021. Mechanism of antifungal activity of Perilla frutescens essential oil against Aspergillus flavus by transcriptomic analysis. Food Control, 123: 107703. DOI: 10.1016/j.foodcont.2020.107703
Hugo, C.J. and A. Hugo. 2015. Current trends in natural preservatives for fresh sausage products. Trends Food Sci. Tech., 45(1): 12-23. DOI: 10.1016/j.tifs.2015.05.003
Hussein, M.A., W.R. El-Ghareeb and M.A. Nasr. 2018. The effect of rosemary extract and lactic acid on the quality of refrigerated broiler fillets. J. Food Sci. Tech., 55(1): 5025-5034. DOI: 10.1007/s13197-018-3441-2
ISO. 2008. Microbiology of Food and Animal Feeding Stuffs - Horizontal Method for the Enumeration of Yeasts and Moulds - Part 1: Colony Count Technique in Products with Water Activity Greater Than 0,95. International Organization for Standardization, Geneva, Switzerland.
ISO. 2004. Microbiology of Food and Animal Feeding Stuffs. Horizontal Method for the Detection and Enumeration of Enterobacteriacae - Part 2: Colony Count Method. International Organization for Standardization, Geneva, Switzerland.
ISO. 2013. Microbiology of the Food Chain - Horizontal Method for the Enumeration of Microorganisms - Part 1: Colony Count at 30oC by the Pour Plate Technique. International Organization for Standardization, Geneva, Switzerland.
Jay, J.M., M.J. Loessner and D.A. Golden. 2005. Taxonomy, role, and significance of microorganisms in foods. p. 13-37. In Modern food Microbiology, Food Science Text Series, Springer, Boston, Massachusetts, USA. DOI: 10.1007/0-387-23413-6_2
Kumar, M., A.K. Dwivedy, P. Sarma, M.S. Dkhar, H. Kayang, R. Raghuwanshi and N.K. Dubey. 2020. Chemically characterized Artemisia nilagirica (Clarke) Pamp. essential oil as a safe plant-based preservative and shelf-life enhancer of millets against fungal and aflatoxin contamination and lipid peroxidation. Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology, 154(3): 269-276. DOI: 10.1080/11263504.2019.1587539
Lasram, S., H. Zemni, Z. Hamdi, S. Chenenaoui, H. Houissa, M.S. Tounsi and A. Ghorbel. 2019. Antifungal and antiaflatoxinogenic activities of Carum carvi L., Coriandrum sativum L. seed essential oils and their major terpene component against Aspergillus flavus. Ind. Crop. Prod., 134: 11-18. DOI: 10.1016/j.indcrop.2019.03.037
Lim, J. 2011. Hedonic scaling: A review of methods and theory. Food Qual. Prefer., 22(8): 733-747. DOI: 10.1016/j.foodqual.2011.05.008
Modi, V.K., N.S. Mahendrakar, D.N. Rao and N.M. Sachindra. 2004. Quality of buffalo meat burger containing legume flours as binders. Meat Sci., 66(1): 143-149. DOI: 10.1016/S0309-1740(03)00078-0
Naveena, B.M., M. Muthukumar, A.R. Sen, Y. Babji and T.R.K. Murthy. 2006. Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Sci., 74(2): 409-415. DOI: 10.1016/j.meatsci.2006.04.020
Oliveira, R.C., M. Carvajal-Moreno, B. Correa and F. Rojo-Callejas. 2020. Cellular, physiological and molecular approaches to investigate the antifungal and anti-aflatoxigenic effects of thyme essential oil on Aspergillus flavus. Food chemistry, 315(15): 126096. DOI: 10.1016/j.foodchem.2019.126096
Rahman, M.S. 2007. Allicin and other functional active components in garlic: Health benefits and bioavailability. Int. J. Food Prop., 10(2): 245-268. DOI: 10.1080/10942910601113327
Ruiz-Capillas, C., A.M. Herrero, T. Pintado and G. Delgado-Pando. 2021. Sensory analysis and consumer research in new meat products development. Foods, 10(2): 429. DOI: 10.3390/foods10020429
Sikkema, J., J.A.M. De Bont and B. Poolman. 1995. Mechanisms of membrane toxicity of hydrocarbons. Microbiology Reviews, 59(2): 201-222. DOI: 10.1128/mr.59.2.201-222.1995
Saleh, E.A., A.E.M. Morshdy, A.E.S.E. Hafez, M.A. Hussein, E.S. Elewa and A.F.A. Mahmoud. 2017. Effect of pomegranate peel powder on the hygienic quality of beef sausage. Journal of Microbiology, Biotechnology and Food Sciences, 6(6): 1300-1304. DOI: 10.15414/jmbfs.2017.6.6.1300-1304
SAS. 2008. SAS Statistical System Package-Jmp 8 User’s Guides, 2nded. SAS Institute Inc, Cary, North Carolina, USA.
Sasse, A., P. Colindres and M.S. Brewer. 2009. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties. J. Food Sci., 74(1): S30-S35. DOI: 10.1111/j.1750-3841.2008.00979.x
Schmedes, A. and G. Hølmer. 1989. A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. J. Am. Oil Chem. Soc., 66(6): 813-817. DOI: 10.1007/BF02653674
Shaltout, F.A., M.G. Thabet and H.A. Koura. 2017. Impact of some essential oils on the quality aspect and shelf life of meat. Journal of Nutrition and Food Sciences, 7(6): 1-7. DOI: 10.4172/2155-9600.1000647
Sharma, H., S. Mendiratta, R.K. Agarwal, S. Kumar and A. Soni. 2017. Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages. J. Food Sci. Tech. Mys., 54(2): 279-292. DOI: 10.1007/s13197-016-2461-z
Sharma, H., A.K. Sharma and A.K. Pandey. 2016. Medicinal attributes of major phenylpropanoids present in cinnamon. BMC Complem. Altern. M., 16(1): 1-11. DOI: 10.1186/s12906-016-1147-4
Singh, A., Deepika, A.K. Chaudhari, S. Das, J. Prasad, A.K. Dwivedy and N.K. Dubey. 2021. Efficacy of Cinnamomum cassia essential oil against food-borne molds and aflatoxin B1 contamination. Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology, 155(4): 899-907.
Stefanini, M.B., R.O. Figueiredo, L.C. Ming and A.F. Junior. 2004. Antimicrobial activity of the essential oils of some spice herbs. Acta Hortic., 597: 215-216. DOI: 10.17660/ActaHortic.2003.597.30
Zhang, X., H. Wang, X. Li, Y. Sun, D. Pan, Y. Wang and J. Cao. 2019. Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage. Anim. Sci. J., 90(3): 435-444. DOI: 10.1111/asj.13171
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2021-11-12
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Hussein, M. A., Moustafa Ali, R. M., Tharwat, A. E., El-Ghareeb, W. R., & Ismail, H. A.-M. (2021). Quality parameters of buffalo meat sausage containing essential oils. Buffalo Bulletin, 40(4), 25–37. Retrieved from https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/4671
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