Effects of thymol and rosemary essential oils and red beet extract on low‐nitrite and carmine‐free beef Mortadella

Abstract

The main functions of nitrite, which is the most frequently used additive in meat products, are to develop typical taste and aroma of cured meat, to prevent lipid oxidation, to create the typical color of cured meat production by reacting with myoglobin, and to produce an antimicrobial effect (Marco et al., 2006). However, since nitrite causes the formation of carcinogenic N-nitroso compounds, the studies concentrated on other additives (Zarringhalami et al., 2009). Studies were carried out on the alternative additives, which fulfill various functions of nitrate and nitrite in the processed meat products such as antimicrobial, anti-oxidative, and colorization effects formation and which pose a lower level of health risk in comparison to nitrate and nitrite (Öztürk et al., 2015). Since nitrate/nitrite has various functions in meat, no single additive that could fulfill all these functions could be found. Besides decreasing or preventing the use of nitrite in meat products by making use of natural elements, organic acids, irradiation, pressure applications, and hazard technology were also investigated in the previous studies (Turp & Sucu, 2016).Thyme is an important herb, thanks to its high thymol concentration. Previous studies revealed the anti-oxidative, antimi-

Impact of sodium alginate‐based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes

“…, the LAB populations of all experimental groups were below the detectable level at the beginning of the storage period, which was consistent with previous studies(Hastaoğlu et al, 2021;Rezaeigolestani et al, 2017). LAB populations were observed in all the treatments in day 10 samples (ranging from 3.56 to 4.96 log 10 CFU/g).…”

“…Similar PTC trends were observed in cooked sausage wrapped with poly lactic acid nanocomposite films containing Zataria multiflora Boiss essential oil (Rezaeigolestani et al, 2017), fish meat coated with gelatin containing THY (Mohajer et al, 2021), mortadella sausage containing THY (Hastaoğlu et al, 2021), fish fillet coated with alginate containing RES (Bazargani-Gilani, 2018), and fish meat coated with chitosan and alginate containing RES (Martínez et al, 2018).…”

“…In the present study, no MY were found in any of the experimental groups until the end of storage time. Other similar studies have also reported the absence of MY growth in cooked sausages (Aminzare et al, 2018;Hastaoğlu et al, 2021;Rezaeigolestani et al, 2017;Ruiz-Navajas et al, 2015). This phenomenon is probably due to the high amounts of sodium chloride in the product, the effectiveness of the heat treatment, and in the case of MY, the non-recontamination of the product due to the aseptic conditions of the slicing process (Aminzare et al, 2018;Rezaeigolestani et al, 2017;Ruiz-Navajas et al, 2015).…”

Enhancement of Chemical, Nutritional Status, and Quality of Low-Fat Mortadella Made From Mechanically Deboned and Whole Chicken Meat With the Addition of Flaxseed and Thyme Oils.

“…Then, the mean values started to decrease until the end of the storage period. This may be explained by the action of lactic acid bacteria which was responsible for the fall in pH during the storage of meat products (Hastaoğlu et al, 2021).…”

Overview of plant extracts as natural preservatives in meat

“…The incorporation of essential oils resulted in achieving desired antioxidant and antimicrobial effect in the developed product, whereas red beet extract maintained the desired reddish‐pink color of cured products. Hastaoğlu et al (2021) replaced nitrite in beef mortadella by using a mixture of two essential oils (thymol and rosemary essential oils) and red beet extract in place of carmine. Mortadella with rosemary essential oils was having higher sensory attributes than mortadella with thymol essential oil.…”