Atividade antioxidante e antimicrobiana de óleos essenciais aplicados na preservação de lingüiça frescal de frango

• Ano de defesa: 2017
• Autor(a) principal: Francielly Soares Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Oxidação lipídica; Cravo-da-índia; Pimenta-da-jamaica; Erva-baleeira; Produção animal
• Link de acesso: http://hdl.handle.net/1843/NCAP-ARYMHG

Faced with the potential risks and increasing numbers of consumers who have required the adoption of food safety policies, research have been carried out in search of alternatives to chemical preservatives in meat products. Essential oils (EOs) have been extensively studied because of their antimicrobial and antioxidant properties and have been shown to be useful for the control of lipid oxidation and pathogens in food. The objective was to evaluate the antioxidant and antimicrobial activity of OEs applied in the conservation of fresh chicken sausage. The extraction of the OEs of allspice (Pimenta dioica) and erva-baleeira (Varronia curassavica) was carried out by distillation with water vapor, using a pilot scale equipment (Linax D20) and clove (Eugenia caryophyllata) was extracted by hydrodistillation in Clevenger for 4 hours. The chemical characterization of the compounds present in the EOs was performed by gas chromatography coupled to mass spectrometry (GC/MS). The antioxidant activity of the oils was determined by the DPPH method and the antimicrobial activity through Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) against the pathogens Staphylococcus coagulase positive Escherichia coli and Salmonella Cholerasuis. From the in vitro tests, clove EOs and allspice were applied to fresh chicken sausage at concentrations of 10 L g-1 and 40 L g-1, and the combination of these two EOs at the concentration of 10 L g-1. The fresh chicken sausage was evaluated at 1, 7, 14 and 21 days of storage at 7ºC for microbial growth, by counting coliforms at 45ºC, Staphylococcus coagulase positive and Salmonella sp., for lipid oxidation by the method of TBARS, pH and the permanence of EOs in sausage after storage. The added samples of EOs presented significant differences in the TBARS values, compared to the control. EOs were able to retard lipid oxidation in fresh chicken sausage during the 21 days of storage. There was a rise in pH throughout the storage period in all treatments and in control, consistent with microbial contamination. There were no differences between the samples added with EOs and control on the coliform counts at 45ºC. Only treatments added clove OE at the concentration of 40 L g-1 and the combination of the two EOs (10 L g-1) that did not present the presence of Salmonella sp. during 21 days of storage. None of the samples showed contamination by Staphylococcus coagulase positive during the storage period. The headspace analysis confirms the presence of EOs in the sausages during storage days. The addition of clove and allspice EOs to fresh chicken sausage as an antioxidant may be considered promising since it inhibited lipid oxidation throughout the evaluated period. In relation to the antimicrobial activity, the EOs were not effective in the tested concentrations, being necessary to carry out further studies.