Effect of thyme (Thymus vulgaria) extract on chemical, microbiological and sensory properties of sausage during storage

Subject Areas : Food Science and Technology

کلارا  Pirouti ¹ (- M.Sc Graduate of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran)
افشین  Javadi ² (Associate Professor, Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
فریبرز  Nahidi ³ (Assistant Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.)

Received: 2013-12-24 Accepted : 2015-03-07 Published : 2014-11-22

Keywords: Shelf-life, Thyme, Sausage, Natural preservatives,

Abstract :

   Due to the side effects of synthetic food preservatives on human health, more studies have been recently focused on natural preservatives. This research aimed to investigate the effect of Thymus vulgaria extract on some of chemical (TVb-N), microbiological (total count and psychrophilic count) and sensory (texture, taste, flavor and color) properties of susage during storage. Different concentrations (0, 1%, 2% and 3%) of thyme extract were added to the sausage farsh. After the production of sausages, the samples were stored in the refrigerator. During the storage period (0, 14, 28 and 42 days) the samples were subjected to chemical, microbialogical and sensory examinations. Results of total microbial count and psychrophilic count revealed a significant (p < 0.05) difference between the control group and the samples containg 2% thyme extract. Moreover, TVB-N and peroxide indices were highest among control sample which indicates the significance (p < 0.05) impact of thyme extract on the shelf-life of sausage samples. However, no significant (p > 0.05) difference was observed among treatment groups (1, 2 and 3% thyme). Regarding the results of sensory assays, no significant difference was observed between the samples containing 1% thyme extract and control group. On the other hand, the difference between the samples containing 1% and 3% thyme extract was not statistically significant (p < 0.05). Considering all above it was concluded that thyme extract at the concentration of 2% could be used as a preservative in sausage. 

References:

• استاندارد ملی ایران (1379). سوسیس وکالباس- ویژگی‌ها و روش‌های آزمون، شماره 2303. 


• فاطمی، حسن (1384). شیمی مواد غذایی. چاپ پنجم، شرکت سهامی انتشار، صفحه480.

 

• Ananou, S., Maqueda, M., Martinez-Bueno, M. and Valdivia, E. (2007). Biopreservation, an ecological approach to improve the safety and shelf-life of foods. Communicating current Research and Educational Topics and trends in Applied Microbiology, 475-486.


• Anonymous, AOAC. (1999). Official Methods of Analysis (16th Edition), Association of Official Analytical Chemists, Gaithersburg.


• Bender, A. (1992). Meat and meat products in human nutrition in developing countries, FAO food and Nutrition Paper, 53: 1-91.


• Bisset, N.G. and Witch, M. (2001). Herbal drugs and phytopharmaceuticals ahand book for practice on a scientificbasis; with refrence to German commission E n\\monographs, 2^nd Edition. CRC press, pp. 493-495.


• Bozkurt H. and Erkmen O. (2004). Effects of temperature, humidity and additives on the formation of biogenic amines in Sucuk during ripening and storage periods. Food Science and Technology International, 10, 21–2810. 


• Calucci, L., Pinzino, C., Zandomeneghi, M., Capocchi, A., Ghiringhelli, S., Saviozzi, F., Tozzi, S. and Galleschi, L. (2003). Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices, Journal of Agricultural and Food Chemistry, 51: 927-934.


• Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A. and Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs, Meat Science, 69: 371-380.


• Gonçalves, G.M.S., Srebernich, S.M., Bragagnolo, N., Madalozzo, E.S., Merhi, V.L. and Pires, D.C. (2007). Study of the composition of Thymus vulgaris essential oil, developing of topic formulations and evaluation of antimicrobial efficacy. Journal of Medicinal Plants Research. 7(23): 1736-1745.


• Jimenez-Colmenero, F., Carballo, J. and Cofrades, S. (2001). Healtheir meat and meat product: their role as functional foods, Meat Science, 59: 5-13.


• Kanatt, S.R., Chander, R. and Sharma, A. (2008). Chitosan and mint mixture: A new preservative for meat and meat products, Food Chemistry, 107: 845-852.

 

• Leistner, L.  (2000). Basic aspects of food preservation by hurdle technology.International Journal of Food Microbiology, 55: 181–186.


• Leung, A.R. and Foster, S. (1996). Encyclopcdia of common natural ingredients: used in food, drugs, and cosmertics. Used in food, drugs, and cosmetics. A Wiley Interscience publication John Wiley & sons, lnc. pp: 492-495.


• Naveena, B.M., Sen, A.R., Kingsly, R.P., Singh, D.B. and Kondaiah, N. (2008). Antioxidant activity of pomegranate rind powder extract in cooked chicken patties, International Journal of Food Science and Technology, 43: 1807-1812.


• Nunez de Gonzalez, M.T., Boleman, R.M., Miller, R.K., Keeton, J.T. and Rhee, K.S. (2008a). Antioxidant properties of driedplum ingredients in raw and precooked pork sausage, Journal of Food Science, 73: H63-H71.


• Nunez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S. and Keeton, J.T. (2008b). Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation, Meat Science, 80: 997-1004.


• Paster, N., Juven, J., Shaaya, E., Menasherov, M. and Nitzan, R. (1990). Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria, Letters in Applied Microbiology, 11: 33-37.


• Pearson, D. (1981). Chemical Analysis of Food. 8^th Edition, Edinburgh, London, M'elborne and New York.


• Raghavan, S. and Richards, M.P. (2007). Comparison of solvent and microwave extracts of cranberry presscake on the inhibition of lipid oxidation in mechanically separated turkey, Food Chemistry, 102: 818-826.


• Sebranek, J. and Bacus, J. (2007). Natural and organic cured meat products: regulatory, manufacturing, marketing, quality and safety issues, American meat science association white paper series, 1: 1-16.


• Stahl-Biskup, E. and Saez, F. (2002). Thyme, The genus Thymus. Taylor and Francis, pp. 331.


• Stojanovic-Radic, Z., Comic, L., Radulovic, N., Dekic, M., Randelovic, V. and Stefanovic, O. (2010). Chemical composition and antimicrobial activity of Erodium species: E. ciconium L., E. cicutarium L., and E. absinthoides Willd. (Geraniaceae), Chemical Papers, 64: 368-377.


• Tanabe, H., Yoshida, M. and Tomita, N. (2002). Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat, Animal Science Journal, 73: 389-393.


• Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J. and Pérez-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 and Emerging Technologies, 10: 655-660.


• Yazdani, D., Shahnazi, S., Jamshidi, A., Rezazadeh, S. and Mijab, F. (2006). Study and variation of essential oil quality and quality and quality in dry and fresh herb of Thyme and Tarragon. Journal of Medicinal plants, 5(17): 7-6.

·    Samelis, J. and Georgiadou, K.G. (2000). The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential. Journal of Applied Microbiology, 88(1): 58-68.