EFFECT OF SATUREJA KHOSESTANICA ESSENTIAL OIL ON BACTERIAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTER SAUSAGES

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MAGHSOUDLOU YAHYA; ASGHARPOOR ATHAR; ARIAIEE PEYMAN

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Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:3 Page(s): 279-294

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Title

EFFECT OF SATUREJA KHOSESTANICA ESSENTIAL OIL ON BACTERIAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTER SAUSAGES

Author(s)

MAGHSOUDLOU YAHYA | ASGHARPOOR ATHAR | ARIAIEE PEYMAN | Issue Writer Certificate

Keywords

ANTIMICROBIAL EFFECTQ2

FRANKFURTER SAUSAGESQ2

LIPID OXIDATIONQ1

SAVORY ESSENTIAL OILQ1

SHELF LIFEQ2

Abstract

The aim of this study were evaluation the effects of addingsatureja khosestanica essential oil (EO) at concentrations of 200, 400 and 600 ppm on bactericidal, chemical and sensory properties of FRANKFURTER SAUSAGES formulated with different sodium nitrite (NaNO2) levels (0, 250, 500) and in combination of SAVORY ESSENTIAL OIL and sodium nitrite (300: 250, 200: 250) that were stored at 4℃ for 20 days. Among different concentrations of SAVORY ESSENTIAL OIL, 200 ppm concentration has similar effect as nitrite 500 ppm on LIPID OXIDATION. Reduced value of Thiobarbituric acid reactive substance (TBARS) (p<0.05) was observed in FRANKFURTER SAUSAGES with the lowest concentration of savory without added sodium nitrite. Among savory concentration tested none of them has considerable effect on formation red color. Nevertheless sodium nitrite and SAVORY ESSENTIAL OIL at concentrations (300-200) ppm increased L∗, a∗ values significantly (p<0.05). The effect of SAVORY ESSENTIAL OIL was added individually or in combination with sodium nitrite on microbiological tests (Total Viable Counts, Lactic acid bacteria, Entrobacteriaceae, yeast and molds) were showed that SAVORY ESSENTIAL OIL has greater antimicrobial power against G+microorganism than the other kinds of microorganism such as Entrobacteriacea, molds and yeasts.

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APA: Copy

MAGHSOUDLOU, YAHYA, ASGHARPOOR, ATHAR, & ARIAIEE, PEYMAN. (2013). EFFECT OF SATUREJA KHOSESTANICA ESSENTIAL OIL ON BACTERIAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTER SAUSAGES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(3), 279-294. SID. https://sid.ir/paper/234109/en

Vancouver: Copy

MAGHSOUDLOU YAHYA, ASGHARPOOR ATHAR, ARIAIEE PEYMAN. EFFECT OF SATUREJA KHOSESTANICA ESSENTIAL OIL ON BACTERIAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTER SAUSAGES. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(3):279-294. Available from: https://sid.ir/paper/234109/en

IEEE: Copy

YAHYA MAGHSOUDLOU, ATHAR ASGHARPOOR, and PEYMAN ARIAIEE, “EFFECT OF SATUREJA KHOSESTANICA ESSENTIAL OIL ON BACTERIAL, CHEMICAL AND SENSORY PROPERTIES OF FRANKFURTER SAUSAGES,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 3, pp. 279–294, 2013, [Online]. Available: https://sid.ir/paper/234109/en

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