The effect of Zataria multiflora Boiss. essential oil on the shelf life of turkey fresh sausages at refrigerated temperature under aerobic packaging

Fresh sausages are classified as one of the most perishable meat products due to the lack of using chemical preservatives.

The present study aimed to increase the refrigeration time of fresh sausages using Zataria multiflora Boiss. essential oil.

In this study, samples of fresh sausages, containing different concentrations of Zataria multiflora Boiss. essential oil (0, 0.05, 0.1, and 0.2 %), were prepared and stored under the refrigerated condition for 17 days. Subsequently, they were evaluated for microbial, chemical, and sensory properties at six time intervals (days 0, 2, 4, 6, 10, and 17).

Based on the results of the study, by adding Zataria multiflora Boiss. essential oil to fresh sausages, the microbial count in the treatments containing high concentrations of essential oil (0.1 and 0.2 %) was significantly different from that in the control group (P<0.05). The amount of volatile nitrogen bases at the beginning of the study was 14 mg/ 100 g and after six days, in the control group, it reached 32.1 mg/ 100 g. Meanwhile, in the treated samples, it was less than 25 mg/ 100 g up to day 10. Moreover, at the end of the study, the level of TBARS in the control group reached 1.48 mg malondialdehyde /kg while this level was less than 0.78 mg malondialdehyde / kg for the groups treated with Zataria multiflora Boiss. essential oil. The results of this study also showed that the addition of essential oil has a non-significant effect (P>0.05) on sensory properties.

Zataria multiflora Boiss. essential oil was found to have the potential to increase the shelf life of fresh sausages without adverse sensory effects.