Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Abstract

This paper examines the oxidative and microbial stability of cooked sausages, produced with the addition of 10ppm (NO1) and 20ppm (NO2) nutmeg (Myristica fragrans) essential oil. Instrumental parameters of color (CIE L*, CIE a* and CIE b), Thiobarbituric acid-reactive substance (TBARS) values, microbial profile and sensory properties of aroma have been determined on the 1st, 30th, 45th, and 60th day of storage. Addition of the nutmeg essential oil had no effect on the color of cooked sausages. At the end of the storage, NO2 sausages had the best oxidative and microbial stability. TBARS values of NO1 and NO2 sausages were 1.21mgMDA/kg and 0.95mgMDA/kg, respectively, and were significantly lower (P<0.05) compared to control (1.53mgMDA/kg). Total number of aerobic mesophilic bacteria was lowest in NO2 sausages (78.3cfu/g) and highest in control (185cfu/g). After 45 and 60 days of storage, sensory properties of aroma of NO1 (4.21; 3.92) and NO2 sausages (4.39, 4.28) were better compared to those in control (4.07, 3.25). Hence, the addition of nutmeg essential oil in amount of 20ppm can be successfully applied in order to extend the shelf life of cooked sausages.