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Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage u...

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Autores principales: Ajourloo, Maryam, Khanjari, Ali, Misaghi, Ali, Akhondzadeh Basti, Afshin, Kamkar, Abolfazl, Yadegar, Faezeh, Gholami, Fatemeh, Khansavar, Farzaneh, Fallah, Fazel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958551/
https://www.ncbi.nlm.nih.gov/pubmed/33747477
http://dx.doi.org/10.1002/fsn3.2141
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author Ajourloo, Maryam
Khanjari, Ali
Misaghi, Ali
Akhondzadeh Basti, Afshin
Kamkar, Abolfazl
Yadegar, Faezeh
Gholami, Fatemeh
Khansavar, Farzaneh
Fallah, Fazel
author_facet Ajourloo, Maryam
Khanjari, Ali
Misaghi, Ali
Akhondzadeh Basti, Afshin
Kamkar, Abolfazl
Yadegar, Faezeh
Gholami, Fatemeh
Khansavar, Farzaneh
Fallah, Fazel
author_sort Ajourloo, Maryam
collection PubMed
description This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB‐N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB‐N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).
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spelling pubmed-79585512021-03-19 Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage Ajourloo, Maryam Khanjari, Ali Misaghi, Ali Akhondzadeh Basti, Afshin Kamkar, Abolfazl Yadegar, Faezeh Gholami, Fatemeh Khansavar, Farzaneh Fallah, Fazel Food Sci Nutr Original Research This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB‐N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB‐N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05). John Wiley and Sons Inc. 2021-01-26 /pmc/articles/PMC7958551/ /pubmed/33747477 http://dx.doi.org/10.1002/fsn3.2141 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Ajourloo, Maryam
Khanjari, Ali
Misaghi, Ali
Akhondzadeh Basti, Afshin
Kamkar, Abolfazl
Yadegar, Faezeh
Gholami, Fatemeh
Khansavar, Farzaneh
Fallah, Fazel
Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage
title Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage
title_full Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage
title_fullStr Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage
title_full_unstemmed Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage
title_short Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage
title_sort combined effects of ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control listeria monocytogenes in balkan‐style fresh sausage
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958551/
https://www.ncbi.nlm.nih.gov/pubmed/33747477
http://dx.doi.org/10.1002/fsn3.2141
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