Effect of hyssop essential oil on microbiological quality of cooked pork sausage
2018
Šojić, Branislav (https://orcid.org/0000-0001-7909-8917) | Tomović, Vladimir (https://orcid.org/0000-0001-5055-1781) | Ikonić, Predrag | Džinić, Natalija | Kocić-Tanackov, Sunčica (https://orcid.org/0000-0002-9120-6033) | Jokanović, Marija (https://orcid.org/0000-0002-1282-175X) | Ivić, Maja (https://orcid.org/0000-0001-7737-5992) | Škaljac, Snežana (https://orcid.org/0000-0002-9102-8417)
The purpose of this study was to evaluate the effect of hyssop essential oil (HO) on the microbiological quality of cooked pork sausages during 30 days of storage. Cooked pork sausages with different concentrations of HO (0.1, 0.5 and 1.0 µl/g) and control (without HO) were prepared. Sausages were prepared using: lean pork shoulder (50%), pork back fat (25%), ice water (20%), soy isolate protein powder (2%), NaCl (2%) and spice mix and additives (1%). All batters were stuffed into artificial cellulose casings and subjected to pasteurization until an internal temperature of 72°C was reached. The following microbial analyses were performed: total number of aerobic mesophilic bacteria Salmonella spp., E. coli and L. monocytogenes. After 30 days of storage the addition of HO at concentrations of 0.5 µl/g and 1.0 µl/g significantly (p<0.05) reduced the growth of aerobic mesophilic bacteria in cooked pork sausages. For all examined sausages, Salmonella spp., E. coli, and L. monocytogenes were not detected. Hence, the results of this study showed significant antimicrobial activity of hyssop essential oil and potential of its utilization in production of cooked pork sausages in order to prolong their shelf life.
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