冬香薄荷（Satureja montana L.）的精油与超临界流体提取物 - 评估新鲜猪肉香肠的氧化、微生物和感官质量。
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.
机构信息
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
出版信息
Food Chem. 2019 Jul 30;287:280-286. doi: 10.1016/j.foodchem.2018.12.137. Epub 2019 Feb 28.
The effect of winter savory (Satureja montana L.) essential oil (SEO) and supercritical extracts (SE1; SE2) at concentrations of 0.075 and 0.150 µL/g on pH, lipid oxidation (TBARS), microbial growth and sensory quality of fresh pork sausages during storage were investigated. SEO, SE1 and SE2 improved oxidative and microbial stability of fresh pork sausages. The addition of SEO and SE1 at concentration of 0.150 µL/g affected the reduction of total Enterobacteriaeceae count to under 3 log cfu/g. Sausages produced with SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treated with SEO and control sample. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of SE1 and SE2, and consequently its high potential of utilization in processing of fresh pork sausages.
研究了冬香薄荷（Satureja montana L.）精油（SEO）和超临界提取物（SE1；SE2）在 0.075 和 0.150 µL/g 浓度下对新鲜猪肉香肠贮藏过程中 pH 值、脂质氧化（TBARS）、微生物生长和感官质量的影响。SEO、SE1 和 SE2 提高了新鲜猪肉香肠的氧化和微生物稳定性。SEO 和 SE1 添加浓度为 0.150 µL/g 时，可将总肠杆菌计数降低至 3 个对数 cfu/g 以下。与用 SEO 和对照样品处理的香肠相比，用 SE1 和 SE2 生产的香肠在气味、风味和总体可接受性方面的评分更高。因此，本文结果表明 SE1 和 SE2 具有显著的抗氧化和抗菌活性，因此其在新鲜猪肉香肠加工中的应用潜力很高。
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