The effect of Carum copticum L. and Salvia officinalis L. extracts on the physico-chemical, microbial, and sensory characteristics of treated-heat sausage during refrigerated storage

Document Type : Original Research

Authors
M. Alimoradian 1
N. Choobkar 2
A. Aghajani 3
1 Department of Food science and engineering, Faculty of Agriculture, Mahallat branch, Islamic Azad University, Mahallat, Islamic Republic of Iran
2 Department of Fisheries, Faculty of Agriculture, Kermanshah branch, Islamic Azad University, Kermanshah, Islamic Republic of Iran.
3 Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Islamic Republic of Iran.
Abstract
Nowadays, various forms of medicinal plants are used for different purposes such as improving the qualitative attributes, partial replacement of nitrite, and increasing the overall acceptance and shelf-life of meat products. In this research, 10, 20, and 30 mg/kg of Carum copticum extract, 40, 50, and 60 mg/kg of Salvia officinalis extract, and a combination extract (15:30) were used as partial replacements of nitrite in the sausage formulation. Then, the physicochemical, microbial and sensory tests were performed on all treatments and control sample over 45 days. The results showed that treatment with 60 mg/kg S. officinalis extract had the lowest pH value. The lowest peroxide value was related to treatment with 40 mg/kg S. officinalis extract, which showed a significant difference with the control sample. In contrast, the lowest cooking loss was reported for treatment with 30 mg/kg C. copticum extract. The control sample showed the highest microbial count. Treatment with 60 mg/kg S. officinalis extract had the least total count of bacteria and C. perfringens. In contrast, the least count of coliform, mold, and yeast was found for treatment with 40 mg/kg S. officinalis extract. In terms of sensory attributes, treatment with 30 mg/kg C. copticum extract had the highest color and flavor scores, while the highest consistency and overall acceptance scores of all treatments were related to 20 and 10 mg/kg C. copticum extract, respectively. As a conclusion, treatment with various concentrations of S. officinalis extract had better acceptability and more effects on the sausage quality.

Keywords

Subjects

Aberoomand, A. P., Mottaghianpuor, Z., Sharifan, A., & Larijani, K. (2010). Studies on the effect of extraction method on chemical composition and antimicrobial activity of Carum copticum essential oil, Food Technology and Nutrition, 7(2): 81-75.
Ahmadi, R., Balali, S., Tavakoli, P., Mafi, M., & Haji, G. R. (2013). The effect of hydroalcoholic leaf extract of Salvia officinalis on serum levels of FSH, LH, testosterone and testicular tissue in rats. KAUMS Journal (FEYZ), 17(3), 225-231.
AOAC. (2000). Official method of analysis. 17th Edition, Association of Official Analytical Chemists; Washington DC, USA. 2014. http://dx.doi.org/10.1155/2014/569087.
Boskabady, M. H., Alitaneh, S., & Alavinezhad, A. (2014). Carum copticum L.: a herbal medicine with various pharmacological effects. BioMed research international. http://dx.doi.org/10.1155/2014/569087.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods—a review. International journal of food microbiology, 94(3), 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022.
Davies, A. R., Board, R. J., & Board, R. G. (Eds.). (1998). Microbiology of meat and poultry. Springer Science & Business Media, 68: 125-131.
Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J. A., & Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat science, 69(3), 371-380. https://doi.org/10.1016/j.meatsci.2004.08.004.
Gao, M., Feng, L., Jiang, T., Zhu, J., Fu, L., Yuan, D., & Li, J. (2014). The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control, 37, 1-8. https://doi.org/10.1016/j.foodcont.2013.09.010
Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G., & Georgakis, S. A. (2007). Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C. Meat science, 76(1), 172-181. https://doi.org/10.1016/j.meatsci.2006.10.026
Hayes, J. E., Canonico, I., & Allen, P. (2013). Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. Meat science, 95(3), 755-762. https://doi.org/10.1016/j.meatsci.2013.04.049.
Heydarian,M.T., Jebelli Javan, A. and Jokar,M. 2016. Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage. The Research and Innovation in Food Science and Technology, 4(2): 131-142.
Iranian National Standards. (1992). Microbiology of foods and animal feed: A comprehensive approach to searching, identifying, and counting Clostridium perfringens. National standard No: 2197.
Iranian National Standards. (1999). Sausages: Characteristics and testing methods, No: 2303.
Iranian National Standards. (2006). Meat and its by-products: pH measurement, No: 1028.
Iranian National Standards. (2007). Microbiology of foods and animal feed: A comprehensive approach to the total count of microorganisms at 30 °C. First revision, national standard No: 5272.
Iranian National Standards. (2007). Microbiology of foods and animal feed: A comprehensive approach to counting coliforms- Colony counting method, First edition, national standard No: 9263.
Iranian National Standards. (2008). Microbiology of foods and animal feed: A comprehensive approach to counting molds and yeasts-Part one: colony counting method in products with aqueous activity above 0.95. First edition, national standard No: 10899-1.
Kant, M. R., Sabelis, M. W., Haring, M. A., & Schuurink, R. C. (2007). Intraspecific variation in a generalist herbivore accounts for differential induction and impact of host plant defences. Proceedings of the Royal Society B: Biological Sciences, 275(1633), 443-452. https://doi.org/10.1098/rspb.2007.1277.
Khaleghi, A., Rezaei, K., Kasaei, M. R., Khosravi-Darani, K., & Soleymani, M. (2013). Evaluation of antioxidant properties of Berberis crataegina extract on fat oxidation of beef sausages during refrigerated storage. Iranian Journal of Nutrition Sciences & Food Technology, 7(5), 345-353. URL: http://nsft.sbmu.ac.ir/article-1-1022-en.html
Ksouri, S., Djebir, S., Bentorki, A. A., Gouri, A., Hadef, Y., & Benakhla, A. (2017). Antifungal activity of essential oils extract from Origanum floribundum Munby, Rosmarinus officinalis L. and Thymus ciliatus Desf. against Candida albicans isolated from bovine clinical mastitis. Journal de mycologie medicale, 27(2), 245-249. https://doi.org/10.1016/j.mycmed.2017.03.004
Lemle, K. L. (2018). Salvia officinalis used in pharmaceutics. In IOP Conference Series: Materials Science and Engineering (Vol. 294, No. 1, p. 012037). IOP Publishing.
Mansouri, A., Embarek, G., Kokkalou, E., & Kefalas, P. (2005). Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food chemistry, 89(3), 411-420. https://doi.org/10.1016/j.foodchem.2004.02.051
Nieto, G., Diaz, P., Banon, S., & Garrido, M. D. (2010). Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Science, 84(1), 23-29. https://doi.org/10.1016/j.meatsci.2009.08.001
Oluwafemi, F., & Simisaye, M. T. (2006). Extent of microbial contamination of sausages sold in two Nigerian cities. African Journal of Biomedical Research, 9(2), 133-136.
Pirooti K, Javadi A, Nahidi, F. (2014). Effect of thymus vulgaris extract on chemical, microbial, and sensory properties of sausage during storage. Journal of Food Health, 4 (3): 9-21.
Pirouti, K., Javadi, A., & Nahidi, F. (2014). Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage. Journal of Food Health, 4 (3): 9-21.
Sachindra, N. M., Bhaskar, N., & Mahendrakar, N. S. (2005). Carotenoids in crabs from marine and fresh waters of India. LWT-Food Science and Technology, 38(3), 221-225. https://doi.org/10.1016/j.lwt.2004.06.003.
Sojic,B., Ikonic, P., Pavlic, B., Zekovic, Z., Tomovic,V., Kocic-Tanackov, S., Dzinic, N., Skaljac, S., Ivic,M., Jokanovic,M., & Tasic,T. 2017. The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages. 59th International Meat Industry Conference MEATCON2017. doi :10.1088/1755-1315/85/1/012055.
Taghvaei, M., & Jafari, S. M. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of food science and technology, 52(3), 1272-1282.
Velasco,V., & Williams,P. 2011. Improving meat quality through natural antioxidants. Chilean Journal of Agriculture Research, 71(2), 313-322.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2010). Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage. LWT-Food Science and Technology, 43(6), 958-963. https://doi.org/10.1016/j.lwt.2010.02.003.
Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., & Perez-Alvarez, J. A. (2009). Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage. Innovative Food Science & Emerging Technologies, 10(4), 655-660. https://doi.org/10.1016/j.ifset.2009.06.001.
Zhang, L., Lin, Y.H., Leng, X.J., Huang, M., & Zhou, G.H. (2013). Effect of sage (Salvia ofcinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Sci, 95,145-150. https://doi.org/10.1016/j.meatsci.2013.05.005.
Journal of Agricultural Science and Technology
Volume 23, Issue 5
September and October 2021
Pages 1029-1042