title: Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.
abstract: The objective of this work was to study the effect of adding orange dietary fibre (1%), rosemary essential oil (0.02%) or thyme essential oil (0.02%) and the storage conditions on the quality characteristics and the shelf-life of mortadella, a bologna-type sausage. The moisture, fat, ash content and colour coordinates lightness (L*) and yellowness (b*) were affected by the fibre content. The treatments analysed lowered the levels of residual nitrite (57.56% and 57.61%) and the extent of lipid oxidation, while analysis of the samples revealed the presence of the flavonoids, hesperidin and narirutin. No enterobacteria or psychotropic bacteria were found in any of the treatments. The treated samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. Sensorially, the most appreciated sample was the one containing orange dietary fibre and rosemary essential oil, stored in vacuum packaging. Orange dietary fibre and spice essential oils could find a use in the food industry to improve the shelf-life of meat products.
authors.affiliation: IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km. 3,2, E-03312 Orihuela Alicante, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Viuda-Martos
authors.forename: Y
authors.initials: Y
authors.lastname: Ruiz-Navajas
authors.forename: J
authors.initials: J
authors.lastname: Fernández-López
authors.forename: J A
authors.initials: JA
authors.lastname: Pérez-Alvarez
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents; D001419:Bacteria / Q000302:isolation & purification; D002957:Citrus; D015169:Colony Count, Microbial; D003116:Color; D004041:Dietary Fats; D004043:Dietary Fiber; D004187:Disaccharides / Q000032:analysis; D044950:Flavanones / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D006569:Hesperidin / Q000032:analysis; D015227:Lipid Peroxidation; D008461:Meat Products / Q000382:microbiology / Q000592:standards*; D009573:Nitrites / Q000378:metabolism; D009822:Oils, Volatile; D010936:Plant Extracts; D027542:Rosmarinus; D013552:Swine; D046930:Thymus Plant; D014618:Vacuum; D014867:Water
chemical_list: D000900:Anti-Bacterial Agents; D004041:Dietary Fats; D004043:Dietary Fiber; D004187:Disaccharides; D044950:Flavanones; D005419:Flavonoids; D009573:Nitrites; D009822:Oils, Volatile; D010936:Plant Extracts; D014867:Water; C500601:narirutin; D006569:Hesperidin