Antioxidant and Antimicrobial Activities of Rosemary Extract, Mint Extract and a Mixture of Tocopherols in Beef Sausage during Storage at 4C

The effects of extracts of Rosmarinus officinalis (RE), Mentha longifolia (L.) Hudson (ME) and a mixture of tocopherols (Toc) on microbiological parameters and lipid oxidation were investigated in beef sausages stored for 25 days at 4C. The addition of RE resulted in significant (P ≤ 0.05) inhibition of microbial growth and the lowest microbial counts were obtained in samples containing both RE and ME, indicating a possible synergistic effect. RE and its combination with Toc or ME, but especially the latter, showed the greatest antioxidative effect (P ≤ 0.05); the use of RE alone was comparable (P > 0.05) with ME and its combinations. Shelf lives of samples containing RE were almost doubled compared with the remaining samples and the best antimicrobial and antioxidative effects were obtained from the combination of RE with ME. Practical Application Food spoilage is considered to be one of the most important economic and health‐related matters in the food industry; thus, preservatives are used in food products to inhibit chemical deterioration and the growth of microorganisms. Concerns over the safety of some chemical preservatives and the negative consumer reaction to those perceived as being of chemical and/or artificial origin have prompted increased interest in more natural or “green” alternatives for the maintenance or extension of product shelf life. Many spices and herbs exert antioxidant and antimicrobial activities conferred by compounds present in extracts of these plants or in their essential oil fractions, some of which are classified as generally recognized as safe substances. These compounds could therefore be of considerable interest for use in the food industry as natural preservatives.