Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Cichoski, Alexandre José; Cansian, Rogério Luís; Oliveira, Débora de; Gaio, Iloir; Saggirato, Adriana Galon

doi:10.1590/s0101-20612011000200024

Cited by 18 publications

(10 citation statements)

References 26 publications

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“…It is well known that chicken meat contains a high content of unsaturated fatty acids when compared with other meats, which leads to a more rapid oxidation and facilitates the development of oxidized flavor (38). The 2-thiobarbituric value was not altered by the treatments, although the O. basilicum (10,20,24) and polyphosphate (43,50) have already been reported as antioxidant. Georgantelis et al (16) evaluated the effect of natural antioxidants and reported a decrease in the amounts of MDA after the 15th day of storage.…”

Section: Physicochemical Analyses: Lipid Oxidationmentioning

confidence: 81%

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

Barbosa¹,

Alves²,

Andrade³

et al. 2014

Journal of Food Protection

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Although consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4°C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P < 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.

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Section: Physicochemical Analyses: Lipid Oxidationmentioning

confidence: 81%

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

Barbosa¹,

Alves²,

Andrade³

et al. 2014

Journal of Food Protection

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“…However, this product is an important source of Na, since between 2 -3 % of NaCl is added during its preparation. After dehydration, NaCl concentration usually increases from 3 to 5 % (Cichoski et al, 2011;Toldrá, 2007).…”

Section: Introductionmentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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“…The essential oil of basil ( Ocimum basilicum L.) is classified as a primary antioxidant, since it acts removing or inactivating the free radicals produced during the oxidation reactions, through the donation of hydrogen atoms, interrupting the chain reaction (Cichosky and others ). Hussain and others () attributed the powerful antioxidant capacity of basil essential oil to its flavonoids and phenolic compounds content.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

Cardoso‐Ugarte

Morlán-Palmas²,

Sosa‐Morales

2013

Journal of Food Science

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The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.

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Lipid and protein oxidation in the internal part of italian type salami containing basil essential oil (Ocimum basilicum L.)

Cited by 18 publications

References 26 publications

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

Sensory and physicochemical characteristics of low sodium salami

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

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