Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage.
The effects of natural antimicrobial compounds (garlic essential oil [GO], allyl isothiocyanate [AITC], and nisin Z [NI]) on microbiological, physicochemical and sensory characteristics of fresh sausage were assessed. The minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) towards Escherichia coli O157:H7 and Lactobacillus plantarum were determined in vitro. Sausages inoculated with E. coli O157:H7, were treated with different combinations of antimicrobials and assessed for microbiological and physicochemical parameters during storage (6C for 20 d). Treatments that presented the greatest antimicrobial effects were subjected to sensory evaluation. Combinations of 20 mg/kg NI + 125 μL/kg GO + 62.5 μL/kg AITC or 20 mg/kg NI + 62.5 μL/kg GO + 125 μL/kg AITC were effective in reducing E. coli O157H7 and spoilage lactic acid bacteria, and maintained the physicochemical characteristics of fresh sausage. Combinations of NI, GO and AITC were effective to improve the safety and the shelf life of fresh sausage, with no impact on its sensory acceptance.
['Araújo|Monyque Kais|MK|', 'Gumiela|Aline Marzaleck|AM|', 'Bordin|Keliani|K|', 'Luciano|Fernando Bittencourt|FB|', 'Macedo|Renata Ernlund Freitas de|REF|']
D000818:Animals D000900:Anti-Bacterial Agents D001938:Brazil D002417:Cattle D055598:Chemical Phenomena D019453:Escherichia coli O157 D005520:Food Preservatives D059022:Food Safety D061353:Food Storage D005737:Garlic D006801:Humans D017879:Isothiocyanates D048191:Lactobacillus plantarum D008461:Meat Products D008826:Microbial Sensitivity Tests D050296:Microbial Viability D009561:Nisin D009822:Oils, Volatile D012034:Refrigeration D012677:Sensation D034421:Sus scrofa D013649:Taste
Essential oil Meat products Natural compounds Pathogens