Aminzare Majid, Hashemi Mohammad, Afshari Asma, Mokhtari Mohammad Hossein, Noori Seyyed Mohammad Ali
Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran.
Medical Toxicology Research Center Mashhad University of Medical Sciences Mashhad Iran.
Food Sci Nutr. 2022 May 30;10(10):3424-3435. doi: 10.1002/fsn3.2943. eCollection 2022 Oct.
The aim of the current study was to investigate the suitability of essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8-cineole (12.84%) according to GC-MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC), 8.36 (IC), 0.625-2.5, and 1.25-5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values ( ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.
本研究的目的是调查香芹酮挥发油（ZEO）作为防腐剂的适用性。为此，测定了游离和微胶囊化的ZEO与橙纤维结合对熟牛肉香肠化学和微生物质量的影响。在本研究中，使用变性淀粉对香芹酮挥发油进行包封，随后在4℃下储存60天期间，使用0.5%的ZEO和1%的橙纤维制备熟牛肉香肠。为了评估样品的微生物质量，分析了总活菌数（TVC）、嗜冷菌数（PSY）和乳酸菌（LAB）。此外，还测试了过氧化值（PV）和硫代巴比妥酸反应性物质（TBARS）以检测脂质氧化。根据气相色谱-质谱分析，ZEO的主要成分是胡薄荷酮（47.12%）、异薄荷酮（14.57%）和1,8-桉叶素（12.84%）。ZEO的还原力、DPPH自由基清除活性、最低抑菌浓度（MIC）和最低杀菌浓度（MBC）分别为16.44（EC）、8.36（IC）、0.625-2.5和1.25-5mg/ml。此外，含有0.5%微胶囊化ZEO与1%橙纤维的香肠表现出最佳结果，具体数值如下（P≤0.05）：TVC（3.69 log CFU/g）、PSY（3.51 log CFU/g）、LAB（3.1 log CFU/g）、PV（10.41 meq/kg脂质）和TBARS（3.1 mg MDA/kg）。这归因于微胶囊化香芹酮挥发油的抗菌和抗氧化特性。因此，本研究结果可作为一种新的天然保鲜方法应用于肉类行业。
