Ranucci David, Miraglia Dino, Trabalza-Marinucci Massimo, Acuti Gabriele, Codini Michela, Ceccarini Maria Rachele, Forte Claudio, Branciari Raffaella
Department of Veterinary Medicine, University of Perugia , Perugia.
Department of Pharmaceutical Sciences, University of Perugia , Perugia, Italy.
Ital J Food Saf. 2015 Aug 25;4(4):5497. doi: 10.4081/ijfs.2015.5497. eCollection 2015 Nov 2.
The aim of this study was to evaluate the dietary effect of feeding pigs with diets enriched with sweet chestnut wood ( Mill.) or oregano ( L.) extract on the microbiological and chemical characteristics of cooked pork ham. Three groups of 10 pigs were fed with a control diet (CTRL), with the CTRL diet enriched with 0.2% of oregano extract (OR) and with the CTRL diet enriched with 0.2% of sweet chestnut wood extract (SCW), respectively. Six cooked hams per group were produced, sliced and packaged under a modified atmosphere (N2:CO2=80:20) and stored at refrigeration temperature (4±1°C). Three packages per cooked ham were sampled for analyses at three different storage times (0, 10 and 20 days). At day 0 time, antioxidant capacity of the products (ORAC assay) and chemical composition were performed. At each sampling time, from all the samples the following analyses were performed: total microbial count (TMC), lactic acid bacteria count (LAB), count, , pH value, colour coordinates (L*, a*, b*), total basic volatile nitrogen (TBVN) and thiobarbituric reactive substances (TBARs) determinations. No differences in TMC, LAB and count, pH, TBVN, chemical composition and L* values were registered between the three groups at all the sampling times considered. No was detected in the samples tested. Significant differences were registered for ORAC at 0 days, a* and b* values and TBARs value at 10 and 20 days of storage, with higher values for ORAC, a* and b* values and lower values for TBARs in SCW and OR than CTRL. No antimicrobial effect could be recorded for OR and SCW but a higher oxidative stability, also highlighted by the colour maintenance, was observed in both OR and SCW.
本研究的目的是评估用富含甜栗木（Mill.）或牛至（L.）提取物的日粮饲喂猪对熟制火腿微生物和化学特性的影响。将三组各10头猪分别饲喂对照日粮（CTRL）、添加0.2%牛至提取物的对照日粮（OR）和添加0.2%甜栗木提取物的对照日粮（SCW）。每组制作6个熟火腿，切片并在改良气氛（N2:CO2 = 80:20）下包装，然后在冷藏温度（4±1°C）下储存。每个熟火腿取三个包装在三个不同储存时间（0、10和20天）进行取样分析。在第0天，对产品进行抗氧化能力（ORAC测定）和化学成分分析。在每个取样时间，对所有样品进行以下分析：总微生物计数（TMC）、乳酸菌计数（LAB）、计数、、pH值、颜色坐标（L*、a*、b*）、总挥发性碱性氮（TBVN）和硫代巴比妥酸反应性物质（TBARs）测定。在所有考虑的取样时间，三组之间的TMC、LAB和计数、pH、TBVN、化学成分和L值均无差异。在测试样品中未检测到。在储存0天时ORAC、储存10天和20天时a和b值以及TBARs值存在显著差异，SCW和OR组的ORAC、a和b*值较高，TBARs值较低，而对照日粮组较低。未观察到OR和SCW有抗菌作用，但在OR和SCW组均观察到较高的氧化稳定性，这也通过颜色保持得到了突出体现。
