Effect of Piper nigrum, Thymus vulgaris and Syzigiuim aromaticum essential oils on the microbiological and sensory quality of Pork sausages during preservation

The use of essentials oils (EOs) as alternative nitrites and nitrates in sausages will be proposed this study. For purpose, the minimal inhibitory concentration (MIC) white Piper nigrum Penja, Thymus vulgaris Syzigiuim aromaticum EOs were determined vitro against Escherichia coli ATCC25922, Salmonella enteritidis 155A Staphylococcus aureus NCTC10652. It follows from study that, T. EO was active on E. S. NCTC10652 with MICs 312.5, 625 1250 ppm, respectively.  As for EO, it reduced same germs 1250, 2500 5000 respectively. combination (T. vulgaris) ppm (S. aromaticum) selected (CMICR) its bactericidal effect 03 pathogens. CMICR totally ATCC25922 after 3 days storage. sensory analysis shows that SAUS 324 589 produced P. Penja appreciated by panelists. can considered an to chemical preservatives limit growth bacteria improve characteristics sausages.   Key words: Sausages, nigrum, vulgaris, aromaticum, antibacterial activity.