Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil

The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory...

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Bibliographic Details
Published in:	Food science & nutrition Vol. 6; no. 5; pp. 1254 - 1260
Main Authors:	Perales‐Jasso, Yessica J., Gamez‐Noyola, Stephannie A., Aranda‐Ruiz, Juana, Hernandez‐Martinez, Carlos A., Gutierrez‐Soto, Guadalupe, Luna‐Maldonado, Alejandro I., Silva‐Vazquez, Ramon, Hume, Michael E., Mendez‐Zamora, Gerardo
Format:	Journal Article
Language:	English
Published:	United States John Wiley & Sons, Inc 01-07-2018 John Wiley and Sons Inc
Subjects:	Aerobic bacteria Aerobic capacity antioxidant Antioxidants Bacteria Browning color essential oil Essential oils Lippia berlandieri Meat industry Mexican oregano microbiology Odor Odors Oils & fats Oregano oregano powder Original Research pH effects Pork Powder sausage sensory Sensory evaluation Sensory properties Shelf life Storage Storage conditions Studies textural profile Values Vinegar United States > US Mexico Mexican oregano antioxidant textural profile color sensory sensory evaluation microbiology pH oregano powder sausage essential oil
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Summary:	The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a), yellowness (b), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU/g and T2—4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics. Oregano oil as replacer of oregano powder in chorizo. Oregano oil as preserver in chorizo.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	2048-7177 2048-7177
DOI:	10.1002/fsn3.668