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ARS Home » Plains Area » College Station, Texas » Southern Plains Agricultural Research Center » Food and Feed Safety Research » Research » Publications at this Location » Publication #344978

Research Project: Ecological Reservoirs and Intervention Strategies to Reduce Foodborne Pathogens in Cattle and Swine

Location: Food and Feed Safety Research

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

Author
item Perales-jasso, Yessica Jazmin - Universidad Autonoma De Nuevo Leon
item Gamez-noyola, Stephannie Alej - Universidad Autonoma De Nuevo Leon
item Aranda-ruiz, Juana - Universidad Autonoma De Nuevo Leon
item Hernandez-martinez, Carlos Alberto - Universidad Autonoma De Nuevo Leon
item Gutierrez-soto, Juanita Guadalu - Universidad Autonoma De Nuevo Leon
item Luna-maldonado, Alejandro Isabe - Universidad Autonoma De Nuevo Leon
item Silva-vazquez, Ramon - Centro De Investigacio Para Los Recursos Naturales
item Hume, Michael
item Mendez-zamora, Gerardo - Universidad Autonoma De Nuevo Leon

Submitted to: Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/8/2018
Publication Date: 5/15/2018
Citation: Perales-Jasso, Y., Gamez-Noyola, S., Aranda-Ruiz, J., Hernandez-Martinez, C., Gutierrez-Soto, J., Luna-Maldonado, A., Silva-Vazquez, R., Hume, M.E., Mendez-Zamora, G. 2018. Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil. Food Science and Nutrition. 6(5):1254-1260. https://doi.org/10.1002/fsn3.668.
DOI: https://doi.org/10.1002/fsn3.668

Interpretive Summary: The aim of this study was to evaluate the effect of oregano essential oil (OEO) from Mexican oregano as a substitute for oregano powder on pork chorizo under storage conditions over 7 days. The treatments were T1 = chorizo + 0.1 percent oregano powder and T2 = chorizo + 0.1 percent OEO. T2 presented lower pH at day 1 than at day 7. Meat pH, color, texture, and sensory characteristics were affected by treatment and storage time. Bacteria counts increased for both treatments at day 7. Oregano odor was stronger at day 7 for OEO compared to the oregano powder. In conclusion, OEO, compared to oregano powder, improved pork chorizo meat quality over 7 days of storage. Results indicate the potential for OEO to be used to increase pork chorizo quality and shelf life during storage. These results are of interest to researchers, producers, and retailers of pork chorizo products.

Technical Abstract: The aim of this study was to evaluate the effect of oregano essential oil (OEO) from Mexican oregano, Lippia berlandieri Schauer, as a substitute for oregano powder on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 days. The treatments were T1 = chorizo + 0.1 percent oregano powder, and T2 = chorizo + 0.1 percent OEO. The pH and color were affected by treatments and storage time. T2 presented lower pH at day 1 than at day 7. Texture was affected by interaction between treatments and days of storage. Aerobic bacteria counts increased within each treatment at day 7. Antioxidant capacity was not affected. Oregano odor was different at day 7 with T2 having a stronger odor than T1 with oregano powder. Oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensorial characteristics.