Effect of Satureja khosestanica essential oil on bacterial, chemical and sensory properties of frankfurter sausages

Abstract

The aim of this study were evaluation the effects of adding satureja khosestanica essential oil (EO) at concentrations of 200, 400 and 600 ppm on bactericidal, chemical and sensory properties of frankfurter sausages formulated with different sodium nitrite (NaNO2) levels (0, 250, 500) and in combination of savory essential oil and sodium nitrite (300:250, 200:250) that were stored at 4 for 20 days. Among different concentrations of savory essential oil, 200 ppm concentration has similar effect as nitrite 500 ppm on lipid oxidation. Reduced value of Thiobarbituric acid reactive substance (TBARS) (PP+ microorganism than the other kinds of microorganism such as Entrobacteriacea, molds and yeasts.

Keywords

• antimicrobial effect
• frankfurter sausages
• lipid oxidation
• savory essential oil
• shelf life