Elaboração de Linguiça Frescal de frango adicionada de óleos essenciais

• Ano de defesa: 2017
• Autor(a) principal: Renatta Soares Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Atividade antimicrobiana; Origanum vulgare L; Lippia origanoides Kunth; atividade antioxidante; oxidação lipídica; Produção animal
• Link de acesso: http://hdl.handle.net/1843/NCAP-ARDGAS

The fresh sausage contains chemical additives used in its formulation with the aim of increase the shelf life, inhibit the action of microorganisms and lipid oxidation. However, beyond the antimicrobial and antioxidant properties, the use of curing salts, nitrate and nitrite, may cause harm to the health of the consumer. In this context, natural essential oil additives (EOs) consist of an alternative to attend the demand for products without the addition of preservatives and chemical additives.The objective of this study was to evaluate the antimicrobial and antioxidant activity of EOs of Origanum vulgare L. and Lippia origanoides Kunth. applied in fresh chicken sausage. The evaluation of the in vitro antimicrobial activity of EOs against the strains of S. coagulase positive ATCC 25923, Salmonella Choleraesuis ATCC 10708 and Escherichia coli ATCC 25923 were performed by MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) by the macrodilution method. The antioxidant activity was determined by the DPPH radical assay for determination of EC50 (50% efficient concentration) and Antioxidant Activity Index (AAI). The chemical composition of EO was determined by gas chromatography coupled with mass spectrometry (GC-MS). The EO of oregano showed MIC and MBC of 5 g mL-1 to the strains of S. coagulase positive and E. coli and MIC of the 20 g mL-1 and MBC of the 40 g mL-1 for Salmonella. The EO of alecrim-pimenta showed values of MIC of the 10 g mL-1 for the strains of S. coagulase positive and E. coli and 40 g mL-1 for Salmonella, the values of MBC were 40 g mL-1 for S. coagulase positive and Salmonella and 10 g mL-1 for E. coli. The EO of basil did not showed inhibition of the tested microorganisms, however, it presented the best antioxidant activity with EC50 of 3.25 g mL-1 and AAI = 12.3. Carvacrol was identified as major compound for EO of alecrim-pimenta, 4-terpineol for EO of oregano and o-cymene for alfavaca. The determination of the antimicrobial effect of EO in the food matrix was realized by Coliforms at 45 ºC, S. coagulase positive and Salmonella sp. Physical-chemical analyses of pH, lipid oxidation by the thiobarbituric acid reaction (TBARS) and the analysis of the volatiles via HS-CG/MS were realized with the purpose of verifying the permanence of the oils and the stability on the final product. The fresh sausages added with EO of oregano and alecrim-pimenta were suitable to be consumed with adequate microbiological quality during storage. Changes were not detected in the pH values from the addition of OE. All samples remained stable without the development of lipid oxidation and it was possible to identify the presence of the main chemical markers at the end of the storage period. The results demonstrate high potential for the application of EOs as antioxidant and antimicrobial agents in food.