z-logo
open-access-imgOpen Access
Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil
Author(s) -
PeralesJasso Yessica J.,
GamezNoyola Stephannie A.,
ArandaRuiz Juana,
HernandezMartinez Carlos A.,
GutierrezSoto Guadalupe,
LunaMaldonado Alejandro I.,
SilvaVazquez Ramon,
Hume Michael E.,
MendezZamora Gerardo
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.668
Subject(s) - food science , chemistry , chewiness , odor , shelf life , essential oil , antioxidant , lippia , biochemistry , organic chemistry
The aim of this study was to evaluate the effect of oregano essential oil ( MOO ) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder ( MOP ) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO . The pH , redness ( a *), yellowness ( b *), Chroma, and browning index ( BI ) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a * (23.13 vs. 25.27), b * (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU /g and T2—4.37 vs. 4.50 log CFU /g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH , color parameters, textural profile, and sensory characteristics.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here