Effects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausage

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dc.contributor.authorBarbosa, Lidiane Nunes [UNESP]
dc.contributor.authorBergamo Alves, Fernanda Cristina [UNESP]
dc.contributor.authorMurbach Teles Andrade, Bruna Fernanda [UNESP]
dc.contributor.authorAlbano, Mariana [UNESP]
dc.contributor.authorCastilho, Ivana Giovannetti [UNESP]
dc.contributor.authorMores Rall, Vera Lucia [UNESP]
dc.contributor.authorAthayde, Natalia Bortoleto [UNESP]
dc.contributor.authorCasagrande Delbem, Nara Laiane [UNESP]
dc.contributor.authorRoca, Roberto de Oliveira [UNESP]
dc.contributor.authorFernandes Junior, Ary [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-12-03T13:10:54Z
dc.date.available2014-12-03T13:10:54Z
dc.date.issued2014-06-01
dc.description.abstractAlthough consumers and the food industry have an interest in reducing the use of synthetic additives, the consumption of processed meat in Brazil has been increasing because of the easy preparation and low cost. Owing to the antimicrobial and antioxidative properties of Ocimum basilicum essential oil (EO), it has potential applications in food products. Polyphosphates are already used in meat processing with the goal of improving the quality of the products. The aim of this work was to assess the effects of sodium hexametaphosphate (SHMP) and O. basilicum EO, when added separately or together, on physical, chemical, and microbiological parameters during the shelf life of chicken sausage. We also performed sensory analysis of the product prepared in this manner. Six different treatments were produced in which the substances were tested together or separately, and the content of EO was 0.3 or 0.03%. The samples were analyzed after 1, 7, and 15 days of storage at 4 degrees C. An increase in pH on days 7 and 15 in samples that contained SHMP was observed. In the samples that contained either 0.3 or 0.03% EO, coliforms were inhibited throughout the study period (P < 0.05), which was not observed in samples with EO plus SHMP, thus demonstrating that the stabilizer blocked the antibacterial action of EO. There was a reduction in the cook loss and increased compressive force in the samples with 0.5% SHMP, contributing to greater juiciness of the product. The EO had substantial impact on acceptability of samples, but it did not influence the activities already described of polyphosphate.en
dc.description.affiliationUniv Estadual Paulista, Lab Bacteriol & Nat Prod, BR-18618970 Sao Paulo, Brazil
dc.description.affiliationUniv Estadual Paulista, Food Microbiol Lab, Dept Microbiol & Immunol, Inst Biosci, BR-18618970 Sao Paulo, Brazil
dc.description.affiliationUniv Estadual Paulista, Technol Lab Anim Prod, Econ Sociol & Technol Dept, BR-18610307 Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Lab Bacteriol & Nat Prod, BR-18618970 Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Food Microbiol Lab, Dept Microbiol & Immunol, Inst Biosci, BR-18618970 Sao Paulo, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Technol Lab Anim Prod, Econ Sociol & Technol Dept, BR-18610307 Sao Paulo, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordination for the Improvement of Higher Education Personnel
dc.format.extent981-986
dc.identifierhttp://dx.doi.org/10.4315/0362-028X.JFP-13-498
dc.identifier.citationJournal Of Food Protection. Des Moines: Int Assoc Food Protection, v. 77, n. 6, p. 981-986, 2014.
dc.identifier.doi10.4315/0362-028X.JFP-13-498
dc.identifier.issn0362-028X
dc.identifier.lattes1843683720990222
dc.identifier.urihttp://hdl.handle.net/11449/112637
dc.identifier.wosWOS:000336871300016
dc.language.isoeng
dc.publisherInt Assoc Food Protection
dc.relation.ispartofJournal of Food Protection
dc.relation.ispartofjcr1.510
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleEffects of Ocimum basilicum Linn Essential Oil and Sodium Hexametaphosphate on the Shelf Life of Fresh Chicken Sausageen
dc.typeArtigo
dcterms.rightsHolderInt Assoc Food Protection
unesp.author.lattes1843683720990222
unesp.author.lattes8310835825824360[10]
unesp.author.orcid0000-0002-7939-529X[3]
unesp.author.orcid0000-0003-4280-5619[6]
unesp.author.orcid0000-0001-6063-7159[4]
unesp.author.orcid0000-0002-2744-2824[10]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt

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Artigos - Microbiologia e Imunologia - IBB