Export file:

Format

  • RIS(for EndNote,Reference Manager,ProCite)
  • BibTex
  • Text

Content

  • Citation Only
  • Citation and Abstract

Effects of tarragon essential oil on some characteristics of frankfurter type sausages

Department of Gastronomy and Culinary Arts, School of Applied Sciences, Ozyegin University, Nisantepe District, Orman Street, 34794 Cekmekoy, Istanbul, Turkey

Tarragon (Artemisia dracunlus) essential oil was obtained from fresh leaves by hydrodistillation. The isolated essential oil was added to frankfurter type sausages at a concentration of 0.1% (v/w). Samples without the essential oil were used as control. The effects of the addition of the tarragon essential oil on the sensory properties, such as odor, color intensity, flavor, spiciness, hardness and overall acceptance of the sausages were evaluated using a hedonic scale and compared to the control. In addition to the hedonic test, a sensory triangle test was conducted. The CIE L*, a* and b* values of the samples were also measured. The addition of the essential oil did not cause any changes in the odor, color intensity, and hardness of the frankfurters. The spiciness of the frankfurter samples added with the essential oil was higher than the control. However, the flavor and overall acceptability of the control samples were higher compared to that of the essential oil containing samples. The difference between the treatments was also significant according to the triangle test. The addition of the tarragon essential oil did not cause any changes in the instrumentally measured color values of the sausages.
  Figure/Table
  Supplementary
  Article Metrics

Keywords sausage; tarragon; essential oil; sensory; color

Citation: Celale Kirkin, Seher Melis Inbat, Daniel Nikolov, Sabah Yildirim. Effects of tarragon essential oil on some characteristics of frankfurter type sausages. AIMS Agriculture and Food, 2019, 4(2): 244-250. doi: 10.3934/agrfood.2019.2.244

References

  • 1. Essien E (2003) Sausage Manufacture: Principles and Practice. Woodhead Publishing Limited, England, 104.
  • 2. Christiansen LN, Johnston RW, Kautter DA, et al. (1973) Effect of nitrite and nitrate on toxin production by Clostridium botulinum and on nitrosamine formation in perishable canned comminuted cured meat. J Appl Microbiol 25: 357–362.
  • 3. Pegg RB, Shahidi F (2000) Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives. Food and Nutrition Press, Inc., Trumbull, CT, 268.
  • 4. Igene JO, Yamauchi K, Pearson AM, et al. (1985) Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat. Food Chem 18: 1–18.    
  • 5. Mac Donald B, Gray JI, Gibbins LN (1980) Role of nitrite in cured meat flavor: Antioxidant role of nitrite. J. Food Sci. 45: 893–897.    
  • 6. Lijinsky W (1999) N-Nitroso compounds in the diet. Mutat Res Genet Toxicol Environ Mutagen 443: 129–138.    
  • 7. Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, et al. (2010) Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage. LWT - Food Sci Technol 43: 958–963.    
  • 8. Sharma H, Mendiratta SK, Agrawal RK (2017) Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions. LWT-Food Sci Technol 81: 118–127.    
  • 9. Alirezalu K, Hesari J, Eskandari MH (2017) Effect of green tea, stinging nettle and olive leaves extracts on the quality and shelf life stability of frankfurter type sausage. J Food Process Preserv 41: e13100.    
  • 10. Behbahani BA, Shahidi F, Yazdi FT, et al. (2017) Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil. J Food Meas Charact 11: 847–863.    
  • 11. Behbahani BA, Yazdi FT, Shahidi F, et al. (2017) Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing tarragon essential oil. Microb Pathog 105: 37–50.    
  • 12. Mumivand H, Babalar M, Tabrizi L, et al. (2017) Antioxidant properties and principal phenolic phytochemicals of Iranian tarragon (Artemisia dracunculus L.) accessions. Hortic Environ Biotechnol 58: 414–422.    
  • 13. Sharafati-Chaleshtori R, Rokni N, Rafieian-Kopaei M, et al. (2014) Use of tarragon (Artemisia dracunculus) essential oil as a natural preservative in beef burger. Ital J Food Sci 26: 427–432.
  • 14. Roessler EB, Pangborn RM, Sidel JL, et al. (1978) Expanded statistical tables for estimating significance in paired-preference, paired–difference, duo–trio and triangle tests. J Food Sci 43: 940–943.    
  • 15. Agency EM (2014) Public statement on the use of herbal medicinal products containing estragole.
  • 16. European Commission (2001) Opinion of the scientific committee on food on estragole (1‐allyl‐4‐methoxybenzene).
  • 17. Bahmani L, Aboonajmi M, Arabhosseini A, et al. (2018) Effects of ultrasound pre-treatment on quantity and quality of essential oil of tarragon (Artemisia dracunculus L.) leaves. J Appl ResMed Aromat Plants 8: 47–52.
  • 18. da Silveira SM, et al. (2014) Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 C. LWT - Food Sci Technol 59: 86–93.    
  • 19. Latoch A, Stasiak DM (2015) Effect of Mentha piperita on oxidative stability and sensory characteristics of cooked pork sausage. J Food Process Preserv 39: 1566–1573.    
  • 20. Ivica K, Bedeković D, Širić I, et al. (2017) Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil. J Cent Eur Agric 18: 794–805.    
  • 21. Garcia-Diez J, Alheiro J, Pinto AL, et al. (2016) Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability. Food Control 59: 262–270.    
  • 22. Chaves-López C, Martin-Sánchez, AM, Fuentes-Zaragoza E, et al. (2012) Role of oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: Evaluation of its effect on microbial and physicochemical characteristics. J Food Prot 75: 104–111.    
  • 23. Sojic B, Tomovic V, Kocić-Tanackovet S, et al. (2015) Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control 54: 282–286.    
  • 24. Estevez M, Ventanas S, Cava R (2005) Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration. J Food Sci 70: C427–C432.    

 

Reader Comments

your name: *   your email: *  

© 2019 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution Licese (http://creativecommons.org/licenses/by/4.0)

Download full text in PDF

Export Citation

Copyright © AIMS Press All Rights Reserved