Czech J. Food Sci., 2017, 35(3):189-193 | DOI: 10.17221/210/2016-CJFS
Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausagesFood Microbiology and Safety
- 1 Faculty of Technology
- 2 Institute of Food Technology
- 3 Faculty of Medicine, University of Novi Sad, Serbia
The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly (P < 0.05) lower TBARS values compared to the control. The addition of JO decreased radical formation and reduced the growth of total aerobic mesophilic bacteria. The flavour of sausages produced with the addition of 0.1 and 0.5 µl/g JO was slightly/moderately and significantly (P < 0.05) different from the control. This study demonstrates the significant antioxidant and antimicrobial activity of Juniperus communis L. essential oil, as well as the potential of its utilisation in the production of cooked pork sausages to enhance quality.
Keywords: natural antioxidant; lipid oxidation; microbiology; meat products
Published: June 30, 2017 Show citation
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Šojić B, Tomović V, Jokanović M, Ikonić P, Džinić N, Kocić-Tanackov S, et al.. Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages. Czech J. Food Sci.. 2017;35(3):189-193. doi: 10.17221/210/2016-CJFS.
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