Effect of cinnamon essential oil and grape seed extract as functional ‐natural additives in the production of cooked sausage‐impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens

Abstract The present study was conducted to extend the shelf life of Lyoner‐type sausages during 40 days of storage at 4 °C with individual and combinational use of natural preservatives including cinnamon essential oil (CEO) and grape seed extract (GSE). The samples were analyzed for physicochemical properties (pH, aw, and color changes), lipid oxidation (thiobarbituric acid reactive substances [TBARS]), microbial quality (Lactic acid bacteria count, total viable count, psychrotrophic count, mold and yeast count, and fate of inoculated Clostridium perfringens), and sensorial characteristics (taste, odor, color, texture, and overall acceptability) at 10‐day intervals. Results indicated that using GSE and CEO had higher ΔE (.55–1.56), a* (13.03–13.91), and lower L* (65.10–66.82), b* (15.40–16.65), whiteness index (59.45–60.60), TBARS values (2.91–3.28), and microbial counts than control at the end of storage time. Samples containing CEO .04%+ GSE .16% showed the best antimicrobial activity against C. perfringens (reduction of 1.72 log10 CFU/g at the end of storage time). Results also indicated that CEO addition and GSE addition improved odor and color scores of the samples, respectively. Therefore, use of CEO and GSE, especially in combination, is recommended to be applied in meat products. Practical applicationsNowadays, because of the adverse effects of chemical preservatives, application of multipurpose natural preservatives in small quantities is a mor...
Source: Journal of Food Safety - Category: Food Science Authors: Tags: ORIGINAL ARTICLE Source Type: research