Microbiological and Physico-Chemical Evaluation of Mortadellas Elaborated with Essential Oils and Inoculated with Clostridium perfringens Type A / Avaliações microbiológica e físico-química de mortadelas elaboradas com óleos essenciais e inoculados com Clostridium perfringens tipo A

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

29/07/2011

RESUMO

Clostridium perfringens is a rod-shaped, gram-positive, anaerobic, non-motile, spore-forming and oxygen tolerant bacterium and it is directly associated to food-poisoning. Since the growth of customers interest on natural foods, essential oils are perceived as an alternative for the use of artificial additives as nitrite, diminishing its use. The aim of this work was to verify the antibacterial activity of several essential oils and the blend from oregano, thyme, clove and lemongrass on C. perfringens type A and also evaluate the growth of C. perfringens inoculated on mortadella added with sodium nitrite and different combinations of essential oils, as well as to establish the concentration of residual nitrite and evaluate the objective color and lipid oxidation of the product. The disk diffusion method was used to determine the minimal inhibitory concentration (MIC) of individual essential oils and of their blend. After this procedure, a mortadella was prepared and its samples was divided, vacuum packed and stored on 25C/20days. The samples were inoculated with 5 log UFC/g of C. perfringens ATCC 13124 destined to the microbiological analysis. The essential oils from lemongrass, oregano, thyme and the chemical compound known as carvacrol, have a MIC of 3.12%, oils from balsam of Peru, clove and the compound known as eugenol have 6.25% and oils from cinnamon and Litsea cubeba have 12.5%; however, essential oils from rosemary, basil, order fennel, ginger, grapefruit, Sicilian lemon, clary sage and mandarin orange did not have antibacterial activity in anyone of the tested concentration of C. perfringens type A. After evaluating the oils blends tested was perceived larger inhibitory halos in higher concentration of oregano essential oil and small concentration on lemongrass essential oil. A higher inhibitory effect of the treatment containing 3.1% of oregano essential oil was evidenced on the mortadella; however it was observed pro-oxidant effect of essential oils on mortadella and modification on the objective color of the product.

ASSUNTO(S)

produto cárneo nitrito de sódio aditivos naturais ciencia de alimentos meat product sodium nitrite natural additives

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