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Microbiological and textural quality of beef sausage prepared with the addition of double-layered encapsulated eugenol
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DOI：10.1007/s11694-026-04805-w.png)
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Abstract
En 中文
Eugenol is the primary component of clove oil and exhibits antimicrobial activity and preservative properties. This research aimed to determine the antimicrobial activity of eugenol microcapsules prepared by single-layer and double-layer encapsulation methods against various microorganisms (E. coli and S. S.aureus) in vitro and in beef sausage. The microbial growth kinetics of E. coli and S. aureus were monitored at 0, 4, 8, 16, 24, 32 and 40 h. Treatments for the sausage included single-layer eugenol microcapsules (EM), double-layer eugenol microcapsules with chitosan (EM-Chi), unencapsulated eugenol (pure eugenol), commercial preservatives, and no preservatives (control). The sausages were stored for 22 days, with sampling on days 1, 4, 7, 11, 15, 18, and 22. Proximate composition (moisture, ash, protein, fat content), total number of microbes (Plate Count Agar method) and texture profile analysis were conducted to determine the quality of the sausage during storage. The results showed that EM and EM-Chi reduced E. coli by up to 7.1 log CFU/mL and 4.99 log CFU/mL, respectively. EM and EM-Chi inhibited the growth of S. aureus by 3.56 log CFU/mL and 7.62 log CFU/mL, respectively. Eugenol microcapsules maintained the microbiological and textural quality of sausage during storage, comparable to that of commercial preservatives.
Keywords:
Microencapsulation
Double-layer
Eugenol
Sausage
Storage
Microbial
Texture
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