<i>Listeria monocytogenes</i> behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

Blanco-Lizarazo, Carla María; Lombana, Angélica; Carrillo-Castro, Katerine; Sotelo-Díaz, Indira

doi:10.1177/1082013216686464

Cited by 13 publications

(7 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Both adding either sodium nitrite or one of the tested EOs lowered TBC values when comparing with the control formula. This result concurs with what is stated by Blanco-Lizarazo et al [32]. They found that the Listeria monocytogenes growth was inhibited by adding either 100 ppm thyme EO or 200 ppm sodium nitrite.…”

Section: Discussionsupporting

confidence: 93%

“…They found that adding thyme EO decreased the TBARS values significantly in a Tunisian dry fermented poultry meat sausage during its ripening. This result agrees with what is stated by Blanco-Lizarazo et al [32]. They found that adding 100 ppm thyme EO to sausage lowered TBARS values compared to the control during storing at 8°C for 41 days.…”

Section: Discussionsupporting

confidence: 93%

“…Nitrite inhibits the growth of Clostridium botulinum's spores in the cured meat products [41] and consequently controls entirely in the occurrence of botulism. Nitrite also hinders the growth of some pathogenic bacteria that produces lethal neurotoxins such as Salmonella typhimurium, and Listeria monocytogenes [26,32]. Besides, nitrite hinders the growth of several other pathogens such as E. coli O157: H7, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens [26][27].…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Sedki¹,

Elzainy²,

Rajab³

2020

JFNS

View full text Add to dashboard Cite

Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines .

show abstract

Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Sedki¹,

Elzainy²,

Rajab³

2020

JFNS

View full text Add to dashboard Cite

show abstract

“…13,14 Thyme essential oil has been found to have antibacterial and antifungal effects on various pathogenic microorganisms. 15,16 Thyme essential oil highly reduced 64.00% of gray mold incidence in tomato plants and reduced Fusarium wilt severity to 30.76% in tomato plants grown in the hydroponic system. 17 As a wall material for microcapsules, cyclodextrin (CD) has been studied extensively.…”

Section: Introductionmentioning

confidence: 97%

Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum arabic

Cai

Duan

et al. 2019

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…To improve the emulsifying capacity it is used the food emulsifiers based on fatty acids:fatty acids salts, mono-and diglycerides of fatty acids cetylated fatty acid [6,7,17]. However, they do not have an antioxidant effect.…”

Section: Introductionmentioning

confidence: 99%

Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

Tsykhanovska¹,

Skurikhina²,

Evlash³

et al. 2018

Ukr. food j.

View full text Add to dashboard Cite

Keywords:Meat Mince Iron oxide Nanopowder Quality Introduction. It is investigated the influence of the food additive on the nanopowder basis of double oxide of two-and trivalent iron for the quality and the technological properties of beef minced meat.Materials and methods. The beef minced meat in which the nanopowder of double oxide of two-and trivalent iron was added in the amount of 0,05-0,15 %. The water -holding capacity and fatretaining capacity was determined by using a butyrometer and a refractometer; stability of forage emulsions by centrifugation method; the degree of penetration and the marginal shear stress on a tapered plastomer: the stickiness -by the size of the effort of the separating of two surfaces connected by minced meat.Results and discussion. Due to the large specific volume, protein affinity, bacteriostaticity, high chemical potential and thermal stability of the nanopowder of double oxide of two -and trivalent iron has sorption, complexing, emulsifying, water-holding and fat-retaining capacities. This contributes to the formation of the new functional and technological indicators of minced meat systems and improve the consumer characteristics of the finished products obtained from them.The introduction of a food additive which is based on a nanopowder of double oxide of two-and trivalent iron in the beef minced meat in an amount of 0,05-0,15% to the meat mass contributes to the improvement of sensory (by 1,0-1,2 points on a 9point scale) and the functional and technological indicators in comparison with the control: the water-holding capacity increases by 1,1-2,0%; the fat-retaining -by 1,2-2,6 %; the emulsifying capacity -by 1,3-2,0%; stability or stability of minced emulsions -by 1,4-2,1%; it also helps to reduce the level of total microbial contamination from 6,2×10 5 CFU/g in the control to (5,1-5,8)×10 5 CFU/g in samples enriched with Fe 3 O 4 , that is, by 6,5-19,6%. The losses during the heat treatment of the experimental samples of chilled minced meat with the addition of 0,05-0,15% Fe 3 O 4 are reduced by 14,4-18,4%.The rational amount of a food additive on the basis of nanopowder of double oxide of two-and trivalent iron -0,1% to the mass of meat raw materials is shown.Conclusion. The food additive on the basis of nanopowder of double oxide of two-and trivalent iron improves the quality and the technological characteristics of the minced meat systems.

show abstract

Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

Cited by 13 publications

References 40 publications

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Preparation and antimicrobial activity of thyme essential oil microcapsules prepared with gum arabic

Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron

Contact Info

Product

Resources

About