Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

• Published in: Innovative food science & emerging technologies Vol. 10; no. 4; pp. 655 - 660
• Main Authors: Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Álvarez, J.A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2009; [Amsterdam]: Elsevier Science
• Subjects: Antioxidant; antioxidants; bioactive properties; bologna; Bologna sausage; citrus fruits; Co-products; dietary fiber; essential oils; flavonoids; food additives; food preservatives; food processing wastes; lipid peroxidation; natural additives; nitrites; Orange; Oregano; physicochemical properties; sensory properties; shelf life; TBA; Thyme; waste utilization; wastewater; Italy, Bologna; TBA; Co-products; Bologna sausage; Oregano; Antioxidant; Thyme; Orange
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2009.06.001

The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5–10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. The object of the present work was to study the effect of adding different concentrations (5–10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna-type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.