Essential oils as emerging ingredients in processing of minced meat products

Branislav Šojić; Branimir Pavlić; Milo Mujović; Predrag Ikonić; Snežana Škaljac

doi:10.18485/meattech.2023.64.2.10

Branislav Šojić University of Novi Sad, Faculty of Technology
Branimir Pavlić University of Novi Sad, Faculty of Technology
Milo Mujović GOMBIT d.o.o
Predrag Ikonić University of Novi Sad, Institute of Food Technology
Snežana Škaljac University of Novi Sad, Faculty of Technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.10

Keywords: essential oil, supercritical fluid extracts, natural antioxidants, natural antimicrobials, minced meat

Abstract

Essential oils (EOs) are volatile complex molecules of different aromatic and medicinal herbs which contain organic compounds (e.g., phenolics, aldehydes, terpenoids, carotenoids) with strong antioxidative and antimicrobial capacity. EOs can be isolated using different methods, including conventional hydrodistillation (HD) and non-conventional supercritical fluid extraction (SFE). Minced meat products are one of the most dominant products from the meat industry worldwide. These products are susceptible to chemical and microbial deterioration due to their high water, protein, and fat content. In order to enhance the quality and shelf-life of minced meat products, using EOs isolated from different herbs as natural ingredients could be a good solution. Therefore, this review aimed to illustrate the positive aspects of EOs with preservative roles in meat products while, at the same time, underlining the prospective risks influenced by these compounds.