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Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Ghabraie, Mina, Vu, Khanh Dang, Huq, Tanzina, Khan, Avik, Lacroix, Monique
Journal of food science and technology 2016 v.53 no.6 pp. 2625-2633
Cinnamomum aromaticum, Listeria monocytogenes, antibacterial properties, bark, beef, cinnamon, cooked foods, equations, essential oils, experimental design, models, nisin, nitrites, organic salts, pork, sausages, sensory evaluation
This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2⁴). Four independent factors consisted of nisin (12.5–25 ppm), nitrite (100–200 ppm) and organic acid salts (1.55–3.1 %) and the mixture of Chinese cinnamon and Cinnamon bark Essential Oils (EOs) (0.025–0.05 %). Based on the analysis, utilization of low (0.025 %) or high concentration (0.05 %) of EOs in combination with low concentration of nitrite (100 ppm), organic acid salts (1.55 %), and nisin (12.5 ppm) could reduce respectively 1.5 or 2.6 log CFU/g of L. monocytogenes in sausage at day 7 of storage as compared to the control. A predictive equation was created to predict the growth of L. monocytogenes in sausage. The sensory evaluation was then performed on selected optimized formulations in cooked meat (both pork and beef sausages) with a trained jury consisting of 35 individuals, demonstrated the selected antimicrobial formulations were organoleptically acceptable. The results revealed an important role of hurdle technology to control L. monocytogenes in meat product.