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核心技术专利：CN118964589B侵权必究

核心技术专利：CN118964589B侵权必究

Karpińska-Tymoszczyk M

Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland.

Br Poult Sci. 2008 Nov;49(6):742-50. doi: 10.1080/00071660802454665.

The aim of the present study was to determine the effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs. Heat-treated vacuum-packed turkey meatballs were stored at 3 +/- 1 degrees C. 2. The rate of oxidative and hydrolytic changes during refrigerated storage was slower in meatballs containing 1% of rosemary. The samples with rosemary were characterised by significantly lower values of pH and water activity than control samples. The addition of rosemary inhibited the growth of psychrotrophic, coliform and Clostridium sp. bacteria. 3. The sensory quality of meatballs decreased over storage, first in control samples and later also in those containing rosemary. Warmed-over flavour was detected after 12 d of storage in meatballs spiced with rosemary and after 3 d in control samples. A sour flavour was not perceptible in meatballs containing rosemary. The obtained results confirm the beneficial effect of rosemary added to poultry meat products.

本研究的目的是确定添加迷迭香粉对火鸡肉丸品质和保质期的影响。经过热处理的真空包装火鸡肉丸贮藏于3±1℃。2. 在含有1%迷迭香的肉丸中，冷藏贮藏期间氧化和水解变化的速率较慢。含有迷迭香的样品的pH值和水分活度值显著低于对照样品。迷迭香的添加抑制了嗜冷菌、大肠菌群和梭菌属细菌的生长。3. 肉丸的感官品质在贮藏过程中下降，首先是对照样品，随后是含有迷迭香的样品。用迷迭香调味的肉丸贮藏12天后检测到加热味，对照样品贮藏3天后检测到加热味。含有迷迭香的肉丸中未察觉到酸味。所得结果证实了添加迷迭香对禽肉产品的有益作用。

Karpińska-Tymoszczyk M

Department of Human Nutrition, University of Warmia and Mazury, Olsztyn, Poland.

Br Poult Sci. 2008 Nov;49(6):742-50. doi: 10.1080/00071660802454665.

The aim of the present study was to determine the effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs. Heat-treated vacuum-packed turkey meatballs were stored at 3 +/- 1 degrees C. 2. The rate of oxidative and hydrolytic changes during refrigerated storage was slower in meatballs containing 1% of rosemary. The samples with rosemary were characterised by significantly lower values of pH and water activity than control samples. The addition of rosemary inhibited the growth of psychrotrophic, coliform and Clostridium sp. bacteria. 3. The sensory quality of meatballs decreased over storage, first in control samples and later also in those containing rosemary. Warmed-over flavour was detected after 12 d of storage in meatballs spiced with rosemary and after 3 d in control samples. A sour flavour was not perceptible in meatballs containing rosemary. The obtained results confirm the beneficial effect of rosemary added to poultry meat products.

本研究的目的是确定添加迷迭香粉对火鸡肉丸品质和保质期的影响。经过热处理的真空包装火鸡肉丸贮藏于3±1℃。2. 在含有1%迷迭香的肉丸中，冷藏贮藏期间氧化和水解变化的速率较慢。含有迷迭香的样品的pH值和水分活度值显著低于对照样品。迷迭香的添加抑制了嗜冷菌、大肠菌群和梭菌属细菌的生长。3. 肉丸的感官品质在贮藏过程中下降，首先是对照样品，随后是含有迷迭香的样品。用迷迭香调味的肉丸贮藏12天后检测到加热味，对照样品贮藏3天后检测到加热味。含有迷迭香的肉丸中未察觉到酸味。所得结果证实了添加迷迭香对禽肉产品的有益作用。