Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

The objective of this work was to study the effect of adding orange dietary fibre (1%), rosemary essential oil (0.02%) or thyme essential oil (0.02%) and the storage conditions on the quality characteristics and the shelf-life of mortadella, a bologna-type sausage. The moisture, fat, ash content and colour coordinates lightness (L∗) and yellowness (b∗) were affected by the fibre content. The treatments analysed lowered the levels of residual nitrite (57.56% and 57.61%) and the extent of lipid oxidation, while analysis of the samples revealed the presence of the flavonoids, hesperidin and narirutin. No enterobacteria or psychotropic bacteria were found in any of the treatments. The treated samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. Sensorially, the most appreciated sample was the one containing orange dietary fibre and rosemary essential oil, stored in vacuum packaging. Orange dietary fibre and spice essential oils could find a use in the food industry to improve the shelf-life of meat products.