Elaboração de linguiça frescal de peixe: uso de óleo essencial como aromatizante e antimicrobiano natural

Abstract

Fish is an important component of the daily diet of many countries that have increased their consumption in recent years in Brazil. The supply of products derived from fish and diversification in processing line contribute to the increase of consumption. The use of natural products in place of chemical additives has also grown lately, where spices have been shown to be a good alternative to meat embedded formulation, including the Tuscan type sausage. The main objective of this work was to prepare Tuscan fresh sausage with added oregano essential oil. The work was divided into two chapters, the first that aims to determine the antimicrobial potential of different essential oils and the second aimed at the analysis of microbiological, physical and chemical and sensory embedded prepared with the essential oil with the highest efficiency first step. For this, the evaluation and determination of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of five essential oils was made (cloves, bay leaf, basil, nutmeg and oregano) against six pathogenic and spoilage bacteria, Gram-negative (Escherichia coli, Salmonella and Vibrio cholerae) and Gram-positive (Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus). The essential oil of oregano showed strong antibacterial activity (MIC 50-800 g/ml), followed by clove (CIM 800-3200 µg/ml), with moderate activity for all microorganisms. Other oils had low action (CIM 400-3200 µg/ml), showing no activity against all bacteria. Thus the essential oil of oregano showed better antibacterial activity, being chosen to be used in embedded formulation stage. The Tuscan type cation sausage was prepared containing 0.08 and 0.16% essential oil of oregano, stored at 7°C for 20 days, checked the shelf-life and the acceptance of the product. The sausage remains viable for use as the microbiological and physico-chemical parameters for up to 16 days at refrigerated temperature. However, the intense flavor of the essential oil of oregano committed to product acceptance.