Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland.
Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences-WULS SGGW, 02-787 Warsaw, Poland.
Poult Sci. 2019 Oct 1;98(10):5045-5053. doi: 10.3382/ps/pez242.
The aim of this study was to determine the effect of Salvia officinalis L. (sage) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at -18°C for 9 mo. Chilled low-pressure MSM coming from 4 production batches was obtained from the plant located in north-eastern Poland. All sage preparations-a water extract, ethanol extracts, and an essential oil-were prepared and added to the MSM under laboratory conditions. Five samples of low-pressure MSM were prepared that differed in terms of the type of sage preparation added: control-without addition of sage, WE-2.0% addition of water extract from sage, E40-2.0% addition of 40% (vol/vol) ethanol extract from sage, E70-2.0% addition of 70% (vol/vol) ethanol extract from sage, and EOS-0.1% addition of essential oil from sage. The MSM samples were assessed immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 mo of storage. The quality changes of MSM samples were determined on the basis of the thiobarbituric acid reactive substances (TBARS) index and microbial analyses. On the basis of the TBARS index it was proved that addition of essential oil and (40% and 70% (vol/vol)) as well as water extracts of sage significantly (P < 0.05) slowed down fat oxidation processes in low-pressure MSM from chickens. The growth of mesophilic aerobic bacteria and psychrotrophic bacteria, coliforms, and Enterobacteriaceae was significantly (P < 0.05) restricted by all sage preparations tested. The most effective inhibitory effect for groups of bacteria analyzed in this study was demonstrated by sage essential oil, despite insignificant (P > 0.05) differences between the preparations. In conclusion, it was found that sage preparations are rich in bioactive compounds. Due to their antioxidant and antibacterial properties, especially sage oil and ethanol extracts may be recommended as an auxiliary factor to prolong the storage stability of frozen, vacuum-packed low-pressure MSM from chickens.
本研究旨在确定迷迭香（sage）制剂对真空包装的低压机械分离鸡肉（MSM）在-18°C下储存 9 个月的储存稳定性的影响。来自波兰东北部工厂的 4 批生产的冷却低压 MSM 被收集。所有迷迭香制剂-水提取物、乙醇提取物和精油-都是在实验室条件下制备并添加到 MSM 中的。制备了 5 种不同类型的添加迷迭香制剂的低压 MSM 样品：对照-不添加迷迭香、WE-添加 2.0%迷迭香水提取物、E40-添加 2.0%40%（体积/体积）乙醇提取物来自迷迭香、E70-添加 2.0%70%（体积/体积）乙醇提取物来自迷迭香和 EOS-添加 0.1%迷迭香油。MSM 样品在实验室到达后立即进行评估，并在储存 1、2、3、4、6 和 9 个月后进行评估。根据硫代巴比妥酸反应物质（TBARS）指数和微生物分析，确定 MSM 样品的质量变化。基于 TBARS 指数，证明添加精油和（40%和 70%（体积/体积））以及迷迭香的水提取物显著（P <0.05）减缓了来自鸡的低压 MSM 中脂肪的氧化过程。嗜温需氧菌和嗜冷菌、大肠菌群和肠杆菌科的生长均受到所有测试的迷迭香制剂的显著（P <0.05）限制。在所分析的细菌组中，迷迭香油表现出最有效的抑制作用，尽管制剂之间的差异不显著（P >0.05）。总之，发现迷迭香制剂富含生物活性化合物。由于其抗氧化和抗菌特性，特别是迷迭香油和乙醇提取物，可作为辅助因素推荐用于延长冷冻真空包装的鸡低压 MSM 的储存稳定性。
