Sage essential oil exhibits antioxidative and antimicrobial activity in chicken-cooked sausages
Sage (Salvia officinalis L.) represents a medicinal plant from the Lamiaceae family, which has been recognized for various biological activities due to its complex chemical profile. Besides a wide application in the pharmaceutical industry, sage has found application as a flavoring agent in food pro...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2025-01-01
|
| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2025/1821-44872501001Q.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Sage (Salvia officinalis L.) represents a medicinal plant from the Lamiaceae family, which has been recognized for various biological activities due to its complex chemical profile. Besides a wide application in the pharmaceutical industry, sage has found application as a flavoring agent in food products. The effect of sage essential oil (SEO) obtained from sage (Salvia officinalis L.) on antioxidative and antimicrobial activity in cooked chicken sausages was investigated. pH, instrumental parameters of color (CIE L*, CIE a* and CIE b*), thiobarbituric acid-reactive substance (TBARS) value, microbial profile and sensory panel scores were examined. The addition of SEO in concentrations from 0.010 to 0.100 µl/g significantly (p<0.05) affected the color of the product by reducing in lightness (CIE L*) and increasing in redness (CIE a*). The inclusion of SEO in concentrations of 0.075 and 0.100 µL/g significantly (p<0.05) reduced the lipid oxidation defined by the TBARS test. All five tested concentrations of SEO resulted in significant (p<0.05) inhibition of bacterial growth. This study shows that the sage essential oil could be used in the processing of cooked chicken sausages in order to improve oxidative and microbial stability as well as to enhance their color characteristics, without negative implications on the flavor of the final meat products. |
|---|---|
| ISSN: | 1821-4487 2956-0195 |