Efeitos dos derivados vegetais de condimentos nas características de qualidade e vida de prateleira de linguiça de frango fresca

• Ano de defesa: 2014
• Autor(a) principal: Barbosa, Lidiane Nunes [UNESP]
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Frango de corte - Subprodutos; Carne - Qualidade; Produtos de ação antimicrobiana; Especiarias; Essencias e oleos essenciais; Meat - Quality
• Link de acesso: http://hdl.handle.net/11449/123257; http://www.athena.biblioteca.unesp.br/exlibris/bd/cathedra/08-05-2015/000828504.pdf

The chicken meat and their subproducts have increased its popularity in recent years due to the development of the sector and the significant changes in the pattern of food consumption. Fresh sausage is probably one of the oldest forms of meat processing, however, is a highly perishable product that requires agents to contribute to the extension of shelf life. Research with natural products of plant origin, especially the spices, has revealed that beyond of the contribution to flavor; these products have antimicrobial and antioxidant activities which could be explored by the food industry. The aim of this study was to evaluate the use of plant derivatives as a possible additive in chicken sausage. Thus, the study was divided into three phases. The first was characterized in vitro antibacterial action (microdilution methodology in Mueller Hinton Broth medium-MHC and determination of minimum inhibitory concentration-MIC) twelve plant derived in the form of essential oils (EOs) and ethanol extracts (Eet) obtained from six plants condiments (laurel-Laurus nobilis, basil- Ocimum basilicum, marjoram-Origanum majorana, oregano-Origanum vulgare, rosemary -Rosmarinus officinalis e thyme-Tymus vulgaris) against nine bacterial strains (Salmonella Enteritidis-ATCC 13076, Escherichia coli O157:H7-ATCC 43895, Pseudomonas aeruginosa –ATCC 27853, Listeria monocytogenes-ATCC 15313, Enterococcus faecalis-ATCC 10100, Aeromonas hydrphila-ATCC 7966, Lactobacillus rhamnosus-ATCC 9595 e Staphylococcus xylosus-ATCC 29979). All plant derivatives showed antibacterial action, however, the activity of Eet was less than the EOs, even when the same plant. T. vulgaris and O. vulgare showed the best activities verified by the MIC values of 1.5 and 1.6 mg/ml for EOs and 2.9 and 4.2 mg/ml for Eet, respectively. The oils of these plants showed thymol as major compound and the extracts were positive for the presence of flavonoids, phenols, triterpenes and steroids. In a ...