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Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes

Department of Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, TN 37996–4500, USA

S. Zivanovic

Department of Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, TN 37996–4500, USA; lanaz{at}utk.edu

M. P. Penfield

Department of Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, TN 37996–4500, USA

Chitosan films prepared with oregano essential oil were applied on bologna slices. Release of the essential oil compounds during film preparation and application on the meat product and consumer acceptability of bologna enriched with oregano essential oil were tested. Oregano essential oil compounds were quantified by gas chromatography mass spectroscopy (GCMS) after extraction from the filmforming solution, films before and after application on bologna and from bologna slices before and after application of the films. The results indicated that the concentration of components of the essential oil sharply decreased during film preparation, e.g. from 757.7 ppm carvacrol in film-forming solution to 2.1 ppm in dried films. No carvacrol was detected in the films after application on bologna for 5 days at 4°C, mainly due to its diffusion into bologna. It seemed that the moisture and high lipid content of bologna helped the diffusion of the oregano essential oil from the chitosan film matrix into the product. Sensory evaluation suggested that addition of 45 ppm or less of oregano oil to bologna would be acceptable to consumers. Results support the potential use of chitosan–oregano essential oil films as an antimicrobial packaging material for processed meat.

Key Words: chitosan • oregano essential oil • carvacrol • films • sensory evaluation

Food Science and Technology International, Vol. 12, No. 2, 111-117 (2006)
DOI: 10.1177/1082013206063845


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