Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review

2021 ◽  
pp. 1-30
Author(s):  
Karla Ruiz-Hernández ◽  
María Elena Sosa-Morales ◽  
Abel Cerón-García ◽  
Julián Andrés Gómez-Salazar
Keyword(s):  
Essential Oils ◽  
Meat Products ◽  
Concise Review ◽  
Physical Chemical ◽  
Sensory Changes

scholarly journals Chemical Composition and Antimicrobial Activity of the Essential oils of 14 known Ficus species – A Concise Review

2021 ◽  
Vol 12 (6) ◽  
pp. 8003-8034
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Volatile Oils ◽  
Good Source ◽  
Concise Review ◽  
Living Organisms

Compounds useful for drugs, cosmetics, and food have been obtained directly or indirectly from living organisms over the years. However, there has been a renewed interest in getting useful compounds from living organisms, especially plants. Essential oils, interchangeably called volatile oils, are bioactive compounds found in minute quantities in some plants. Essential or volatile oils have been known for years to find usefulness in foods, drugs (antimicrobial, antifungal), and cosmetics. This review attempts to summarize information on the essential oil from Ficus species concerning their morphology, pharmacology, bioactivity, and application. This was achieved by gathering information on essential oils from different Ficus species. Essential oils from Ficus species are a good source of bioactive compounds for use in drug, food, and cosmetic industries. It is worthy to note that Nigerian Figs were characterized by the high presence of phytol and 6,10,14-trimethyl-2-pentadecanone, and these compounds are, therefore, seen as markers. Furthermore, this review presents numerous insights on how to best harness the different potentials of the essential oils and possibilities to be examined.

scholarly journals Allium sativum, Rosmarinus officinalis, and Salvia officinalis Essential Oils: A Spiced Shield against Blowflies

Insects ◽  
2020 ◽  
Vol 11 (3) ◽  
pp. 143 ◽  
Author(s):  
Stefano Bedini ◽  
Salvatore Guarino ◽  
Maria Cristina Echeverria ◽  
Guido Flamini ◽  
Roberta Ascrizzi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Allium Sativum ◽  
Insect Pests ◽  
Meat Products ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Meat Processing ◽  
Toxic Activity

Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity. In this study, we assessed the electro-antennographic responses, the oviposition deterrence, the toxicity, and the repellence of the essential oils (EOs) of Allium sativum L., Salvia officinalis L., and Rosmarinus officinalis L. against the blowfly Calliphora vomitoria L. We tested the EOs antibacterial and antifungal properties and the efficacy of an A. sativum EO-charged mist sprayed in the tunnel entryway of a meat processing room to form an olfactive barrier against the entrance of flies. The results showed that the EOs are perceived by female blowfly’ antennae and exert an evident repellent activity against them completely deterring the oviposition for up to 24 h starting from the concentration of 2.5 μL cm−2 EO. The EOs also exhibited toxic activity by both topical application (LD50 from 0.44 to 1.97 μL insect−1) and fumigation (LC50 from 1.76 to 31.52 μL L−1) against adults of C. vomitoria and were able to exert a clear antimicrobial activity toward pathogens. Lastly, the EO-charged mist was able to reduce by about 40% the presence of Calliphoridae in the meat processing room of a dry-ham factory.

Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

1992 ◽  
Vol 57 (6) ◽  
pp. 1294-1299 ◽  
Author(s):  
ANNE D. LAMBERT ◽  
JAMES P. SMITH ◽  
KAREN L. DODDS
Keyword(s):  
Modified Atmosphere ◽  
Physical Chemical ◽  
Sensory Changes

scholarly journals Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 987
Author(s):  
Lorenzo Siroli ◽  
Giulia Baldi ◽  
Francesca Soglia ◽  
Danka Bukvicki ◽  
Francesca Patrignani ◽  
...  
Keyword(s):  
Essential Oils ◽  
Salmonella Enteritidis ◽  
Meat Products ◽  
Promising Strategy ◽  
Pork Loin ◽  
Meat Samples ◽  
Water Holding ◽  
And Staphylococcus Aureus ◽  
Microbiological Data

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

scholarly journals A Review on Applications and Uses of Thymus in the Food Industry

Plants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 961
Author(s):  
Gema Nieto
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Industry ◽  
Meat Products ◽  
Fish Products ◽  
Natural Preservative ◽  
Promising Source ◽  
Positive Effect ◽  
Potential Use ◽  
Natural Additives

Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).

Effect of Essential Oils on the Mechanical Properties of Lignocellulosic Materials

2016 ◽  
Vol 688 ◽  
pp. 77-81 ◽  
Author(s):  
Jan Gojný ◽  
Ondřej Mikala ◽  
Miloslav Milichovský ◽  
Zuzana Špundová
Keyword(s):  
Mechanical Properties ◽  
Essential Oils ◽  
Kraft Pulp ◽  
Accelerated Ageing ◽  
Lignocellulosic Materials ◽  
Linalyl Acetate ◽  
Functional Additives ◽  
Physical Chemical ◽  
Bacteria And Fungi ◽  
Great Damage

Biodeterioration of lignocellulosic materials is a worldwide problem and it causes a great damage especially to unique manuscripts and books stored in libraries. These materials are permanently subject to suffering from physical, chemical, and/or biological changes. Biological deterioration by microorganisms (bacteria and fungi) causes undesirable changes on material properties. Paper made by vegetal fibers, functional additives (glue, optical polishers, consolidating nts), and inks with organic bindings are used as sources of nutrients. Using of EOs (essential oils) for protection against microorganisms appears to be an option, because antimicrobial effects of the main compounds of EOs were proven. This work analyzes the antimicrobial stability of 2 essential oils (citral and linalyl acetate), as well as their stability of mechanical properties, in selected lignocellulosic materials (soft wood and hard wood kraft pulp, softwood sulphite pulp). Some parts of samples were subjected only to the condition of the EOs, other samples were firstly treated by accelerated ageing. Last samples were exposed to the accelerated ageing and afterwards treated by EOs. From the mechanical properties measuring of samples it is possible to state that in some SAJ samples the influence of EOs vapour is positive. This was monitored even when the samples were treated by accelerated ageing.

Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout (Oncorhynchus mykiss )

2018 ◽  
Vol 99 (2) ◽  
pp. 613-619 ◽  
Author(s):  
Anna Concollato ◽  
Antonella Dalle Zotte ◽  
Sheyla C Vargas ◽  
Marco Cullere ◽  
Giulia Secci ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Physical Chemical ◽  
Sensory Changes

scholarly journals STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Adela Frigioiu Modoran ◽  
D. Frigioiu Modoran ◽  
I. Tofan
Keyword(s):  
Chemical Analysis ◽  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Modern Technology ◽  
Point Of View ◽  
Biological Value ◽  
Physical Chemical ◽  
Nutritional Characteristics

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.

scholarly journals Analysis of contemporary meat and meat products’ processing methods

2019 ◽  
Vol 5 (2) ◽  
pp. 31-38
Author(s):  
K. O. Rodionova ◽  
A. P. Paliy
Keyword(s):  
Ultraviolet Irradiation ◽  
Meat Products ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Ionizing Irradiation ◽  
Advantages And Disadvantages ◽  
Atmosphere System ◽  
Physical Chemical ◽  
Modern Methods ◽  
Aseptic Packaging

For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

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