effect of packaging conditions on shelf-life of mortadella made with citrus fibre washing water and thyme or rosemary essential oil包装条件对保质期的影响摩泰台拉香肚用柑橘类纤维洗水和百里香和迷迭香精油.pdfVIP

Food and Nutrition Sciences, 2011, 2, 1-10 1 doi:10.4236/fns.2011.21001 Published Online January 2011 (/journal/fns) Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil Manuel Viuda-Martos, Yolanda Ruiz-Navajas, Juana Fernández-López, José Angel Pérez-Álvarez. IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana). AgroFood Technology Department. Miguel Hernández University, Alicante, Spain. E-mail: mviuda@umh.es Received October, 12th, 2010; revised November 29th, 2010; accepted December 13th, 2010. ABSTRACT The “elimination” of chemical additives used in a wide variety of foods is demanded, while “natural” additives are seen as a benefit for both quality and safety. Researchers are looking for new sources of ingredients and/or additives. The aim of this work was to study the effect of 1) the addition of 5.00% citrus fibre washing water (CFWW) and 0.02% rosemary essential oil (REO) or 0.02 % thyme essential oil (TEO) and 2) storage conditions on the chemical, microbe- ological and sensorial properties of mortadellas, a bologna-type sausage. CFWW + REO or CFWW + TEO samples stored in vacuum packaging showed the lowest TBA values. The resulting products were packed either in vacuum, modified atmosphere or air pouches and stored for 24 days. Lipid oxidation was assessed by the TBA method, while a quantitative descriptive analysis was carried out for sensory evaluation. Microbiological counts were also determined. CFWW + REO samples stored in vacuum packaging showed the lowest counts of aerobic and lactic acid bacteria. The sensory evaluation provided similar scores for CFWW + REO and CFWW + TEO samples. The lowest scores were obtained for control mortadella stored in air packaging. The addition of citrus fib