Hać-Szymańczuk Elżbieta, Cegiełka Aneta, Karkos Magdalena, Gniewosz Małgorzata, Piwowarek Kamil
1Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland.
2Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, Nowoursynowska 159c, 02-787 Warsaw, Poland.
Food Sci Biotechnol. 2018 Oct 16;28(2):449-457. doi: 10.1007/s10068-018-0491-1. eCollection 2019 Apr.
The goal of this study was to determine the effect of L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at - 18 °C for 9 months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% ()), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months of storage. Oregano essential oil was most effective in slowing down lipid oxidation and inhibiting the growth of bacteria in BAADER meat. The number of coliform bacteria in the BAADER meat samples with the 0.1% essential oil was significantly lower than that in the control samples. The storage time was seen to have a more significant effect on the quality of BAADER meat.
本研究的目的是确定牛至属植物制剂对在-18°C下储存9个月的真空包装低压机械分离鸡肉（巴德尔肉）储存稳定性的影响。牛至作为干香料、水和乙醇提取物（40%和70%（体积分数））以及精油添加到肉中。对照样品不含牛至。样品在抵达实验室后以及储存1、2、3、4、6和9个月后进行检测。牛至精油在减缓巴德尔肉中的脂质氧化和抑制细菌生长方面最有效。添加0.1%精油的巴德尔肉样品中的大肠菌群数量显著低于对照样品。储存时间对巴德尔肉的品质影响更为显著。
