EFFECT OF ROSEMARY POWDER ON THE QUALITY OF DRY EWE SAUSAGES

Main Article Content

I. ESSID
S. SMETI
N. ATTI

Keywords

dry ewe sausage, microbiological quality, physicochemical quality, rosemary powder, sensory quality

Abstract

The aim of this study was to evaluate the effect of rosemary powder on the quality of dry ewe sausages. Color parameters (L, a* and b*), pH and microbiological profile were evaluated over the 6-day drying period. Sausages with 4 % rosemary powder added showed the lowest values of total viable counts and total coliforms. pH values of dry ewe sausages with rosemary powder decreased significantly during drying. Redness (a*) decreased significantly during the drying of control dry sausages against a stability in sausages added with rosemary powder. Finally, incorporating rosemary significantly affected dry sausages acceptability.

Abstract 242 | pdf Downloads 319

References

Ahn J., Grun I., and Mustapha A. 2007. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology 24:7-14.

Angioni A., Barra A., Cereti E., Barile D., Coïsson J. D., Arlorio M., Dessi S., Coroneo V. and Cabras P.C. 2004. Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. Journal of Agriculture and Food Chemistry 52:3530-3535.

AOAC. 1990. “Association of Official Analytical Chemists, Official Methods of Analysis”, 15th ed. Association of Official Analytical Chemists, Arlington, VA, USA.

Balentine C.W., Crandall P.G., O’Bryan C.A., Duong D.Q. and Pohlman F.W. 2006. The pre-and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Science 73:413-421.

Camo J., Beltrán J.A. and Roncalés P. 2008. Extension of the display life of lamb with an antioxidant active packaging. Meat Science 80:1086-1091.

Carrillo J.D. and Tena M.T. 2006. Determination of volatile compounds in antioxidant rosemary extracts by multiple headspace solid-phase microextraction and gas chromatography. Flavour and Fragrance Journal 21:626-633.

Chanforan C. 2010. Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au course des procédés de transformation: études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l’étape unitaire de préparation de sauce tomate. Thèse de Doctorat. Université d’Avignon et des pays de Vaucluse, p.399.

Colomer-Rocher F., Dumont B.L. and Murillo N.L. 1972. Descripción del despieceovino Aragonés y definición de un despiece de referencia normalizado Anales del Instituto Nacional de Investigaciones Agrarias, Serie Producción Animal 3:79-108.

Dalmis U. and Soyer A. 2008. Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage. Meat Science 80:345-354.

Deef H.E. 2007. Copper treatments and their effects on growth, carbohydrates, minerals and essential oils contents of Rosmarinus officinalis L. World Agriculture Sciences 3:322-328.

Del Campo J., Amiot M.J. and Nguyen-The C. 2000. Antimicrobial effect of rosemary extracts. Journal of Food Protection 63:1359-1368.

Djenane D. Sanchez-Escalante A. Beltrana J.A. and Roncales P. 2003. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting. Meat Science 64:417-426.

Djenane D., Sanchez-Escalanteb A., Beltrana J.A., and Roncales P. 2002. Ability of a-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry 76:407-415.

Estevez M. and Cava R. 2006. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Sciences 72:348-355.

García-Díez J., Alheiro J., Pinto A.L., Soares L., Falco V., Fraqueza M.J. and Patarata L. 2016. Behaviour of food-borne pathogens on dry-cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control 59262-270.

Georgantelis D., Ambrosiadis I., Katikou P., Blekas G. and Georgakis S.A. 2007. Effect of rosemary extract, chitosan and ?-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat science 76:172-181.

Guiraud J.P. 1998. Microbiologie alimentaire, microbiologie des principaux produits laitiers. DUNOD-ed, Paris, 65.

Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., Olson D.G., Salm C.P., Savell J.W. and Shivas, S. D. 1991. AMSA guidelines for meat color evaluation. In: Proceedings 44th Annual Reciprocal Meat Conference(3-17; 9-12 July, Kansas State University, Manhattan, KS).

Jung J.H., Shim K.S. and Shin D. 2015. Effects of ripening duration and rosemary powder addition on salchichon modified sausage quality. Asian-Australasian Journal of Animal Sciences 28:671-676.

Kovacevic D., Mastanjevic K., Šubaric, D., Jerkovic, I. and Marijanovic Z. 2010. Physico-chemical, colour and textural properties of Croatian traditional dry sausage (Slavonian Kulen) Meso, Rujan-listopad, 12.

Liu D.C., Tsau R.T., Lin Y.C., Jan S.S. and Tan F.J. 2009. Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chemistry 117:106-113.

Lund M.N., Hviid, M.S. and Skibsted L.H. 2007. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Science 76:226-233.

McCarthy T.L., Kerry J.P., Kerry J.F., Lynch P.B. and Buckley D.J. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science 58:45-52.

Mielnik M.B. Aaby J. and Skrede G. 2003. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Science 65:1147-1155.

Miltenburg G.A., Wensing T., Smulders F.J. and Breukink H.J.1992. Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of veal. Journal of animal science 70:2766-2772.

Pizzocaro F., Senesi E. and Babbini G. 1994. Effettoprotettivo di salvia e rosmarinofreschisu hamburger surgelati di carne bovina. Industrie Alimentari 33:289-294.

Sanabria C., Martin-Alvarez P.J. and Carrascosa A.V. 2004. Colour and moisture changes during the manufacture of Iberian dry-cured ham caused by some biotic and abiotic factors. Food Science and Technology International 10:269-275.

SAS. 2002. Users Guide, Statistical Analysis Systems Institute, version 8.2. Cary, NC, USA: Inc.

Smeti S., Atti N., Mahouachi M. and Munoz F. 2013. Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat. Small Ruminant Research 113:340-345.

Stephanie A.C., Graham R.T., Frank R.D. and Nagendra P.S. 2002. Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage. Meat Science 62:217-224.