Open AccessApplication of essential oil and supercritical fluid extracts in meat processing
Author(s) -
Vladimir Tomović,
Branislav Šojić,
Marija Jokanović,
Snežana Škaljac,
Branimir Pavlić
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012018
Subject(s) - steam distillation , supercritical fluid extraction , meat packing industry , essential oil , supercritical fluid , extraction (chemistry) , food science , antimicrobial , lipid oxidation , biochemical engineering , chemistry , microbiology and biotechnology , biology , chromatography , antioxidant , engineering , organic chemistry
The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of their potential negative health consequences. These compounds are classified as generally recognized as safe (GRAS), and their application alone or combined with essential oils, ingredients or preservation technologies have beneficial effects on meat products. Although steam distillation is the most common industrial technique for essential oil extraction, novel technologies such as supercritical fluid extraction have emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. Numerous studies have demonstrated the efficacy of essential oil obtained using the traditional or a novel extraction technique as natural antioxidants and antimicrobial agents in meat products. Based on this literature review, it can be concluded that essential oil addition in fresh and processed meat and meat products can delay, retard, or prevent lipid oxidation, retard development of off-flavors (rancidity), improve microbiological quality and extend shelf-life.