Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović and Nataša Živković Šojić
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Branislav Šojić: Faculty of Technology
Vladimir Tomović: Faculty of Technology
Marija Jokanović: Faculty of Technology
Predrag Ikonić: Institute of Food Technology
Natalija Džinić: Faculty of Technology
Sunčica Kocić-Tanackov: Faculty of Technology
Ljiljana Popović: Faculty of Technology
Tatjana Tasić: Institute of Food Technology
Jovo Savanović: Faculty of Technology

Czech Journal of Food Sciences, 2017, vol. 35, issue 3, 189-193

Abstract: 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 (search for similar items in EconPapers)
Date: 2017
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:210-2016-cjfs

DOI: 10.17221/210/2016-CJFS

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