Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages

Authors

  • Miroslav Kročko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Viera Ducková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Margita Čanigová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Vladimí­ra Kňazovická Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Remeňová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Lenka Trembecká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/761

Keywords:

thyme, oregano, sausages, bacterial count, enterococci, psychrotrophic bacteria enterococci, psychrotrophic bacteria

Abstract

In this work the antimicrobial effect of Thymus vulgare and Origanum vulgare aqueous tea infusion on the total mesophilic bacterial count (TVC), psychrotrophic bacteria count (PBC) and enterococci count in the heat treated meat product - sausages were evaluated. To prepare 1 kg of sausage in experimental groups were used 10 cm3 of Thymus vulgare resp. Origanum vulgare aqueous tea infusions. It was found that value of TVC and PBC in the experimental groups of sausages with Thymus vulgare addition after 7 days of storage (4 °C) were 2.78 resp. 2.14 log cfu.g-1 and with the Origanum vulgare addition were 2.49 resp. 1.90 log cfu.g-1. The value of TVC and PBC in the control group of sausage were 3.13 resp. 2.72 log cfu.g-1. During 10 days of storage (4 °C) the TVC and PBC in the sausages with Thymus vulgare addition increase and reached the value 4.81 resp. 3.52 log cfu.g-1. In the sausages with the Origanum vulgare addition TVC and PBC after 10 days of storage reached the value 3.67 resp. 1.60 log cfu.g-1. The value of TVC and PBC in the control group of sausage after 10 days of storage were 6.47 resp. 5.47 log cfu.g-1. Counts of enterococci in control and experimental groups of sausages during 10 days of storage were not detected. Thyme and origanum aqueous tea infusions suppressed the development of TVC and PBC compare to control samples.

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Published

2017-10-11

How to Cite

Kročko, M. ., Ducková, V. ., Čanigová, M. ., Kňazovická, V. ., Remeňová, Z. ., Trembecká, L. ., & Haščí­k, P. . (2017). Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 571–574. https://doi.org/10.5219/761

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