Microbial study of the effect of replacing herbal preservatives with chemicals on the production of functional cooked sausages

Subject Areas : Industrial Food Microbiology

Ali Sharifzadeh ¹ (IAU, Shahrekord)
Hoda Mootamednejad ² (Department of Microbiology, Faculty of Pharmacy Shahreza Branch, Islamic Azad University, Shahreza, Iran)

Received: 2019-10-01 Accepted : 2019-12-30 Published : 2020-09-22

Keywords: Preservative, Nitrite, Clostridium Perfringenes, Herbal plant E.coli,

Abstract :

Nitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. Natural antimicrobials with plant origin are incorporated into foods in the forms of essential oils or extracts. They can control spoilage bacteria in foodstuffs (e.g., meat products). This work was aimed to evaluate the effect of partial nitrite replacement with Urticadioicaessential oil (UDE) on microbial properties of cooked sausage. Nitrite content (120 ppm) was reduced and replaced with 20, 40, and 60, 80, 100, and 120 ppm of UDE. The effect of UDE on antimicrobial properties of the essential oil was evaluated by MICs determination against Escherichia coli and Clostridium perfringens by the microdilution method. Results indicated that samples with 20 ppm of nitrite and 100 ppm UDEwerenot significantly samples with control at the end of storage period. The high level of nitrite and nitrate in meat products is worrying. Consequently, Reduction and Replacement of these food additives is essential.in this study, all samples with different essential oil levels were acceptable after 60 days of storage. Replacement of 83 % of nitrite with UDE is a reasonable approach in order to put down the harmful effects of nitrite in sausage and to enhance the functionality of the product.