Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages

Abstract

The effect of winter savory (Satureja montana L.) essential oil (SEO) and supercritical extracts (SE1; SE2) at concentrations of 0.075 and 0.150 µL/g on pH, lipid oxidation (TBARS), microbial growth and sensory quality of fresh pork sausages during storage were investigated. SEO, SE1 and SE2 improved oxidative and microbial stability of fresh pork sausages. The addition of SEO and SE1 at concentration of 0.150 µL/g affected the reduction of total Enterobacteriaeceae count to under 3 log cfu/g. Sausages produced with SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treated with SEO and control sample. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of SE1 and SE2, and consequently its high potential of utilization in processing of fresh pork sausages.

Keywords: 1,1,3,3-Tetraethoxypropane (PubChem CID 67147); 1,1-diphenyl-2-picryl-hydrazyl-hydrate (PubChem CID 2735032); 2-Thiobarbituric acid (PubChem CID 2723628); Butylhydroxytoluene (PubChem CID 31404); Fresh pork sausage; Microbiological stability; Oxidative stability; Sensory quality; Trichloroacetic acid (PubChem CID 6421); Winter savory; n-Hexane (PubChem CID 8058).