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Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage

Received: 13 August 2020     Accepted: 24 August 2020     Published: 21 September 2020
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Abstract

Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines‏.

Published in Journal of Food and Nutrition Sciences (Volume 8, Issue 5)
DOI 10.11648/j.jfns.20200805.11
Page(s) 117-126
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Clove Essential Oil, Thyme Essential Oil, Antioxidant Activity, Antimicrobial Activity, Nitrite, Beef Sausage

References
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  • APA Style

    Amal Gamil Sedki, Ashraf Refaat El-Zainy, Basma Tarek Rajab. (2020). Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage. Journal of Food and Nutrition Sciences, 8(5), 117-126. https://doi.org/10.11648/j.jfns.20200805.11

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    ACS Style

    Amal Gamil Sedki; Ashraf Refaat El-Zainy; Basma Tarek Rajab. Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage. J. Food Nutr. Sci. 2020, 8(5), 117-126. doi: 10.11648/j.jfns.20200805.11

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    AMA Style

    Amal Gamil Sedki, Ashraf Refaat El-Zainy, Basma Tarek Rajab. Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage. J Food Nutr Sci. 2020;8(5):117-126. doi: 10.11648/j.jfns.20200805.11

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  • @article{10.11648/j.jfns.20200805.11,
      author = {Amal Gamil Sedki and Ashraf Refaat El-Zainy and Basma Tarek Rajab},
      title = {Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {8},
      number = {5},
      pages = {117-126},
      doi = {10.11648/j.jfns.20200805.11},
      url = {https://doi.org/10.11648/j.jfns.20200805.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20200805.11},
      abstract = {Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines‏.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Thyme and Clove Essential Oils as Antioxidants and Antimicrobial in Beef Sausage
    AU  - Amal Gamil Sedki
    AU  - Ashraf Refaat El-Zainy
    AU  - Basma Tarek Rajab
    Y1  - 2020/09/21
    PY  - 2020
    N1  - https://doi.org/10.11648/j.jfns.20200805.11
    DO  - 10.11648/j.jfns.20200805.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 117
    EP  - 126
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20200805.11
    AB  - Sausage is one of the well-liked foodstuffs in many areas. However, its quality is vulnerable to deteriorate owing to the lipid oxidation and microbial contamination. This research aimed to study the influence of thyme and clove essential oils (EOs) with or without nitrite on the chemical composition, microbial growth, and lipid oxidation rate in sausage during frozen storage-18°C for three months. The obtained results showed that the main component in clove EO and thyme EO is eugenol and thymol. Adding sodium nitrite to sausage resulted in declines in moisture and crude lipids and increases in protein and ash contents of sausage. Adding the tested EOs increased nitrite's effect on the chemical composition of sausage. Besides, these EOs lowered TBARS values, residual nitrite, and TBC in sausage. They also resulted in the rise of nitrite's efficacy in reducing TBARS values and TBC in sausage. Proteus was more sensitive than Klebsiella, whereas E. coli showed more resistance when adding nitrite or EO to sausage. The tested EOs increased the inhibitory influence of nitrite on Proteus, Klebsiella, Aspergillus niger, and Candida albicans in sausage. We concluded that the EOs of clove and thyme have antioxidant and antimicrobial efficacies in raw beef sausage during frozen storage. Also, they have a synergistic impact on nitrite. Therefore, it is suggested that these EOs, especially thyme, could be utilized to prolong shelf-life, prevent deterioration of sausage, and lessen the added nitrite's proportion to sausage for avoiding the formation of carcinogenic N-nitrosamines‏.
    VL  - 8
    IS  - 5
    ER  - 

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Author Information
  • Department of Home Economics, Mansoura University, Mansoura, Egypt

  • Department of Home Economics, Mansoura University, Mansoura, Egypt

  • Department of Home Economics, Mansoura University, Mansoura, Egypt

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