Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye

“…b As compared to control group at the same time: p < .05. and BHT-0.08 were 8. The exploration herein is in agreement with the previous studies, and the antioxidative potential of the essential oil from nutmeg was confirmed again (Kapoor et al, 2013;Šojić et al, 2015). The results also demonstrated that NEO at 0.12 g/kg was able to restrain the oxidation of sunflower oil during the deep-frying process, which was in agreement with the results of TBA and TPC levels mentioned above.…”

Antimicrobial activity of eucalyptus essential oil against Pseudomonas in vitro and potential application in refrigerated storage of pork meat

“…During the recent years, some studies revealed that EO alone or combined with other film can extending the shelf life by reduced the increasing of microbial counts and physicochemical parameters and maintained higher sensory quality in different animal food, such as minced beef (Djenane et al ., ,b), raw chicken meat (Khanjari et al ., ), chilled pork meat (Hu et al ., ) and cooked sausage (Šojic et al ., ). Our study demonstrates that eucalyptus oil treatment significantly decreases P. spp.…”

“…At day 0, TBA value was 0.23 mg kg −1 . A significant increase of TBA value in both samples was observed through of the storage, probably as a result of lipid oxidation (Šojic et al ., ). The samples treated with eucalyptus oil had significantly lower TBA value than those of the control, which demonstrated the antioxidant of eucalyptus oil in pork meat.…”

The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages

“…Pour plates were prepared with 1 mL of each dilution in separate sterile Petri plates, and with appropriate media depending on the type of microorganism studied. The following microbial analyses were performed: total number of aerobic mesophilic bacteria (TBC), Salmonella spp., Escherichia coli, and Listeria monocytogenes [4]. Results were expressed as log cfu/g.…”

“…In order to reduce oxidative changes and to prevent bacterial growth, several synthetic food additives are regularly used by meat processors. However, in recent years due to increasing consumer awareness about potentially toxic effects and health issues, the use of nitrites and synthetic antioxidants (butylated hydroxytoluene -BHT; butylated hydroxyanisole -BHA; tertiary butylhydroquinone -TBHQ) has decreased, while demand for natural additives has rapidly increased [1,3,4,5]. Many natural antioxidants also exhibit antimicrobial activity, and thus, have the advantage of being readily accepted by both consumers and meat processors [1,6].…”