Effect of applying lime essential oil (Citrus latifolia) on the physicochemical and microbiological characteristics of beef meat sausage

ABSTRACT The objective of this study was to investigate the potential of lime essential oil as a substitute for synthetic preservatives in beef sausage, considering consumer demand for healthy meat products produced with natural ingredients. Lime peel essential oil (LEO) was obtained by hydrodistillation and subjected to an evaluation of antibacterial activity by the disc diffusion and microdilution method. Its chemical composition was determined by gas chromatography coupled with mass spectrometry. Three sausage formulations were developed in this study: the first without preservatives (LC), the second with synthetic preservatives (L1), and the third containing 0.5% lime essential oil (L2). Physicochemical and microbiological analyses indicated that all treatments followed current legislation, although the moisture content exceeded the maximum limit. The pH and color varied significantly during refrigerated and frozen storage, reaching stability after 20 days. lime essential oil, with D-limonene as the majority component, proved to be effective in inhibiting microbial growth at a concentration of 0.5%, preserving the physicochemical composition of the sausage. Furthermore, there is a tendency for the color to stabilize during frozen storage. Therefore, 0.5% lime essential oil is a viable and natural alternative for application in meat sausages, such as fresh sausage, and adds a different flavor and aroma to this product. RESUMO O objetivo desse estudo foi investigar o potencial do óleo essencial de limão como substituto para conservantes sintéticos em linguiça de carne bovina, considerando a demanda dos consumidores por produtos cárneos saudáveis e produzidos com ingredientes naturais. O óleo essencial da casca do limão (OEL) foi obtido por hidrodestilação, e submetido a avaliação da atividade antibacteriana pelo método de difusão de discos e microdiluição, assim como, foi determinado a sua composição química por cromatografia gasosa acoplado a espectrometria de massas. Três formulações de linguiça de carne bovina foram desenvolvidas neste estudo: a primeira sem conservantes (LC), a segunda com conservante sintético (L1) e a terceira contendo 0,5% de óleo essencial de limão (L2). As análises físico-químicas e microbiológicas indicaram que todas as amostras estavam em conformidade com a legislação vigente, embora o teor de umidade tenha excedido o limite máximo. Durante o armazenamento refrigerado e congelado, o pH e a cor variaram significativamente, atin