Main content area

The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages

Šojić, Branislav, Pavlić, Branimir, Zeković, Zoran, Tomović, Vladimir, Ikonić, Predrag, Kocić-Tanackov, Sunčica, Džinić, Natalija
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 749-755
Salvia officinalis, antimicrobial properties, diterpenoids, dust, essential oils, food industry, industrial byproducts, microbial growth, monoterpenoids, oxidative stability, pH, polyphenols, pork, sage, sausages, sensory evaluation, sensory properties, sesquiterpenoids, tea, thiobarbituric acid-reactive substances
The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on microbiological and oxidative stability of fresh pork sausages was investigated. pH, microbiological analysis, TBARS value and sensory panel scores were assessed. Oxygenated monoterpenes, oxygenated sesquiterpenes and diterpene polyphenols were the most abundant compounds present in SEO and SE samples. SEO and SE addition resulted in significant (p < 0.05) inhibition of microbial growth. The inclusion of SEO and SE significantly (p < 0.05) reduced the TBARS values. Moreover, SE had a positive effect on sensory properties of fresh pork sausages. Hence, the results of this study showed significant antioxidative and antimicrobial activities of SEO and SE obtained from sage filter tea processing by-products and potential of its utilization in production of fresh pork sausages in order to enhance their stability and safety.