Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella), a Traditional Meat Product of Cyprus

• Published in: Foods Vol. 7; no. 4; p. 43
• Main Authors: Ulusoy, Beyza, Hecer, Canan, Kaynarca, Doruk, Berkan, Şifa
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 21.03.2018; MDPI
• Subjects: Curing; Cypriotmeat product; dry-cured meat; Drying; Essential oils; food safety; Food science; Meat; Meat products; meat technology; microbiology; Oils & fats; Oregano; Preservatives; Cypriotmeat product; food safety; microbiology; meat technology; dry-cured meat
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods7040043

Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella. As a result of this study, five percent OEO application was found to be more effective to reduce microbiological counts but this ratio of OEO application was not accepted by panelists. According to all microbiological results correlated with the sensorial scores, it is concluded that one percent OEO application can be used for samarella production as an alternative preservative method.