Desenvolvimento de embutido cárneo utilizando óleo essencial de tomilho (Thymus vulgaris L.) e suco de beterraba em pó (Beta vulgaris L., cultivar Early Wonder).

Abstract

Over the past few years there has been a significant increase in the concern of the population to maintain a healthier diet, with the decrease in the consumption of industrialized products, mainly because they have synthetic preservatives with carcinogenic potential. Natural plant products, in particular essential oils and pigments, have been indicated as promising alternatives for inactivating pathogens in foods and for imparting color. Among the oils that have proven antimicrobial activity is thyme essential oil (Thymus vulgaris), which is a medicinal, aromatic and flavoring plant of the Lamiaceae family. The application of this essential oil in food as a natural additive, individually or in combination with other treatments, aims to prevent microbial growth. Betalains are natural pigments that are present in beets and are considered as important natural and early colorants developed for use in the food industries. In this context, the objective of this study was to evaluate the effect of the combined addition of thyme essential oil and powdered beet juice in a meat sausage to partially or totally reduce the addition of sodium nitrate and nitrite. It was possible to prove that the essential oil had an inhibitory and bactericidal effect against Staphylococcus aureus and Escherichia coli. The major constituent of thyme essential oil was carvacrol. The evaluation of color parameters of the products, both the whole beet juice and the beet juice powder, showed a tendency to dark red color, characteristic of betacyanins. The essential oil showed an inhibitory effect against coagulase positive Staphylococcus and thermotolerant coliforms tested in situ in meat sausage at all concentrations. The beet juice powder proved to be efficient as a natural colorant, giving the characteristic color of the meat sausage. The elaborate meat embedded showed good sensory acceptance. Thus, the combination of thyme essential oil and beetroot juice powder proved to be a viable alternative for reducing the addition of curing salts to the product.