Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

.
DOI: 10.4236/fns.2011.21001   PDF   HTML     8,038 Downloads   16,053 Views   Citations

Abstract

The “elimination” of chemical additives used in a wide variety of foods is demanded, while “natural” additives are seen as a benefit for both quality and safety. Researchers are looking for new sources of ingredients and/or additives. The aim of this work was to study the effect of 1) the addition of 5.00% citrus fibre washing water (CFWW) and 0.02% rosemary essential oil (REO) or 0.02 % thyme essential oil (TEO) and 2) storage conditions on the chemical, microbe- ological and sensorial properties of mortadellas, a bologna-type sausage. CFWW + REO or CFWW + TEO samples stored in vacuum packaging showed the lowest TBA values. The resulting products were packed either in vacuum, modified atmosphere or air pouches and stored for 24 days. Lipid oxidation was assessed by the TBA method, while a quantitative descriptive analysis was carried out for sensory evaluation. Microbiological counts were also determined. CFWW + REO samples stored in vacuum packaging showed the lowest counts of aerobic and lactic acid bacteria. The sensory evaluation provided similar scores for CFWW + REO and CFWW + TEO samples. The lowest scores were obtained for control mortadella stored in air packaging. The addition of citrus fibre washing water and spice essential oils is a technologically viable alternative in emulsified meat products, since they improve customer acceptance and have desirable effects as regards oxidative stability and reduced microbial growth, which contributes to prolonging their shelf-life.

Share and Cite:

M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López and J. Pérez-Álvarez, "Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil," Food and Nutrition Sciences, Vol. 2 No. 1, 2011, pp. 1-10. doi: 10.4236/fns.2011.21001.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández López and J. A. Pérez-álvarez, “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 Technology, Vol. 10, No. 4, 2009, pp. 655-660. doi:10.1016/j.ifset.2009.06.001
[2] E. Sánchez-Zapata, E. Fuentes-Zaragoza, J. Fernández- López, E. Sendra, E. Sayas, C. Navarro and J. A. Pérez- Alvarez, “Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) By- Products and Its Physicochemical Properties,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 17, 2009, pp. 7719-7725.
[3] K. N. Englyst, S. Liu and H. N. Englyst, “Nutritional Characterization and Measurement of Dietary Carbohydrates,” European Journal of Clinical Nutrition, Vol. 61, No. 1, 2007, pp. 19-34. doi:10.1038/sj.ejcn.1602937
[4] L. M. Ohr, “Facets of Ageing,” Food Technology, Vol. 61, No. 12, 2007, pp.79-84.
[5] J. A. Pérez-álvarez, “Los alimentos del bienestar: La alimentación del siglo XXI,” Industria Alimentaria, Vol. 2, No. 3, 2008, p. 54.
[6] M. Estévez and R. Cava, “Effectiveness of Rosemary Essential Oil as an Inhibitor of Lipid and Protein Oxidation: Contradictory Effects in Different Types of Frankfurters,” Meat Science, Vol. 72, No. 2, 2006, pp. 348-355. doi:10.1016/j.meatsci.2005.08.005
[7] M. Estévez, D. Morcuende, J. Ventanas and R. Cava, “Effect of Addition of Sage and Rosemary Extracts on the Oxidative Stability of Different Types of Lives Pates,” Proceedings of 50th International Congress of Meat Science and Technolog,. Helsinki, Finland, 2004, pp. 194-195.
[8] M. Viuda-Martos, J. Fernández-López, E. Sayas-Barberá, E. Sendra and J. A. Pérez-álvarez, “Physico-Chemical Characterisation of the Orange Juice Waste Water of a Citrus Co-Product,” Journal of Food Processing and Preservation, 2010, In Press. doi:10.1111/j.1745-4549.2009.00450.x
[9] M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López and J. A. Pérez-Alvarez, “Spices as Functional Foods: A Review,” Critical Reviews in Food Science and Nutrition, 2010, In Press.
[10] X. Ormancey, S. Sisalli and P. Coutiere, “Formulation of Essential Oils in Functional Perfumery,” Parfums, Cosm- etiques, Actualites, Vol. 157, 2001, pp. 30-40.
[11] G. Reglero, P. Frial, A. Cifuentes, M. R. García-Risco, L. Jaime, F. R. Marín, V. Palanca, A. Ruiz-Rodríguez, S. Santoyo, F. J. Se?orans, C. Soler-Rivas, C. Torres and E. Iba?ez, “Meat-Based Functional Foods for Dietary Equilib- Rium Omega-6/Omega-3,” Molecular Nutrition and Food Research, Vol. 52, No. 10, 2008, pp.1153-1161. doi:10.1002/mnfr.200700367
[12] J. M. Fernández-Ginés, J. Fernández-López, E. Sayas- Barbera, E. Sendra and J. A. Pérez-Alvarez, “Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fibre,” Journal of Food Science, Vol. 68, No. 2, 2003, pp. 710-715. doi:10.1111/j.1365-2621.2003.tb05737.x
[13] M. C. Hunt, J. C. Acton, R. C. Benedict, C. R. Calkins, D. P. Cornforth, L. E. Jeremiah, D. P. Olson, C. P. Salm, J. W. Savell and S. D. Shivas, “Guidelines for Meat Color Evaluation,” American Meat Science Association and National Live Stock and Meat Board, Chicago, USA, No. 191, pp. 1-12.
[14] M. C. Bourne, “Texture Profile Analysis,” Food Techno- logy, Vol. 32, 1978, pp. 62-72.
[15] J. A. Buege and S. D. Aust, “Microsomal Lipid Peroxidation,” Methods in Enzymology, Vol. 52, 1978, pp. 302-304. doi:10.1016/S0076-6879(78)52032-6
[16] Institute of Food Technologists, “Sensory Evaluation Guide for Testing Food and Beverage Products,” Journal of Food Science, 1981, pp. 50-59.
[17] ASTM, “Physical Requirements. Guidelines for Sensory Evaluation Laboratories,” American Society for Testing and Materials, Philadelphia, 1986.
[18] ISO, “Sensory Analysis General Guidance for the Design of Test Rooms,” Ref. nr ISO International Standard 8589, Genevè: International Organization for Standardization, 1988.
[19] R. C. Storer, Ed., “Standard and Sensory Evaluation of Materials and Products,” ASTM Manual Series, American Society for Testing and Materials, Philadelphia, 1988.
[20] A. A. Afifi and S. P. Azen, “Statistical Analysis. A Com- puter Oriented Approach,” Academic, London, 1979.
[21] J. A. Pérez-Alvarez and J. Fernández-López, “Chemistry and Biochemistry of Color in Muscle Foods,” In: Y. H. Hui, W. K. Nip, L. M. L. Nollet, G. Paliyath and B. K. Simpson, Eds, Food Biochemistry and Food Processing, Blackwell Publishing, Ames, 2006, pp. 337-350. doi:10.1002/9780470277577.ch15
[22] M. L. García, E. Caceres and M. D. Selgas, “Utilisation of Fruit Fibres in Conventional and Reduced-Fat Cooked- Meat Sausages,” Journal of Food Science and Agricultural, Vol. 87, No. 4, 2007, pp. 624-631. doi:10.1002/jsfa.2753
[23] J. Fernández-López, E. Sayas-Barberá, C. Navarro, E. Sendra and J. A. Pérez-álvarez, “Antioxidant and Antibacterial Activities of Natural Extracts: Application on Cooked Meat Balls,” Meat Science, Vol. 69, No. 3, 2005, pp. 371-380. doi:10.1016/j.meatsci.2004.08.004
[24] M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández López and J. A. Pérez-Alvarez, “Effect of Orange Dietary Fibre, Oregano Essential Oil and Packaging Conditions on Shelf-Life of Bologna Sausages,” Food Control, Vol. 21, No. 4, 2010, pp. 436-443. doi:10.1016/j.foodcont.2009.07.004
[25] S. Cofrades, A. Serrano, J. Ayo, M. T. Solas, J. Carballo and F. Jiménez-Colmenero, “Restructured Beef with Different Proportions of Walnut as Affected by Meat Particle Size,” European Food Research and Technology, Vol. 218, No. 3, 2004, pp. 230-236. doi:10.1007/s00217-003-0808-y
[26] G. A. Dykes, T. E. Cloete and A. Von Holy, “Quantification of Microbial Populations Associated with the Manufacture of Vacuum-Packaged, Smoked Vienna Sausages,” International Journal of Food Microbiology, Vol. 13, No. 4, 1991, pp. 239-248. doi:10.1016/0168-1605(91)90081-Y
[27] T. Keokamnerd, J. C. Acton, I. Y. Han and P. L. Dawson, “Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere,” Poultry Science, Vol. 87, No. 1, 2008, pp. 170-179. doi:10.3382/ps.2007-00066
[28] J. Fernández-López, M. Viuda-Martos, E. Sendra, E. Sayas-Barberá, C. Navarro and J. A. Pérez-Alvarez, “Orange Fibre as Potential Functional Ingredient for Dry- cured Sausages,” European Food Research and Technology, Vol. 226, No. 1-2, 2007, pp. 1-6. doi:10.1007/s00217-006-0501-z
[29] J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro and J. A. Pérez-Alvarez, “Physico-Chemical and Microbiological Profiles of ‘Salchichón’ (Spanish dry fermented sausage) Enriched with Orange Fiber,” Meat Science, Vol. 80, No. 2, 2008, pp. 410-417. doi:10.1016/j.meatsci.2008.01.010
[30] B. Zhou, L. M. Wu, L. Yang and Z. L. Liu, “Evidence for Alpha-Tocopherol Regeneration Reaction of Green Tea Poly-Phenols in SDS Micelles,” Free Radical Biology and Medicine, Vol. 38, No. 1, 2005, pp. 78-84. doi:10.1016/j.freeradbiomed.2004.09.023
[31] E. Finotti and D. Di Majo, “Influence of Solvents on the Antioxidant Property of Flavonoids,” Die Nahrung, vol. 47, No. 3, 2003, pp. 186-187. doi:10.1002/food.200390043
[32] M. Viuda-Martos, Y. Ruiz-Navajas, E. SánchezZapata, J. Fernández-López and J. A. Pérez Alvarez, “Antioxidant Activity of Essential Oils of Five Spice Plants Widely Use in Mediterranean Diet,” Flavour and Fragrance Journal, Vol. 25, No. 1, 2010, pp. 13-19. doi:10.1002/ffj.1951
[33] G. Ruberto and M. T. Baratta, “Antioxidant Activity of Selected Essential Oils Components in Two Lipid Model System,” Food Chemistry, Vol. 69, No. 1, 2000, pp. 167- 174. doi:10.1016/S0308-8146(99)00247-2
[34] K. F. El-Massry, A. H. El-Ghorab and A. Farouk, “Antioxidant Activity and Volatile Components of Egyptian Artemisia judaica L.,” Food Chemistry, Vol. 79, No. 3, 2002, pp. 331-336. doi:10.1016/S0308-8146(02)00164-4
[35] M. Al-Mamary, A. Al-Meeri and M. Al-Habori, “Antioxidant activities and total phenolics of different types of honey,” Nutrition Research, Vol. 22, No. 9, 2002, pp. 1041-1047. doi:10.1016/S0271-5317(02)00406-2
[36] J. G. Sebranek, V. J. H. Sewalt, K. L. Robbinsa and T. A. Houser, “Comparison of a Natural Rosemary Extract and BHA/BHT for Relative Antioxidant Effectiveness in Pork Sausage,” Meat Science, Vol. 69, No. 2, 2005, pp. 289- 296. doi:10.1016/j.meatsci.2004.07.010

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.