Jaworska Danuta, Rosiak Elżbieta, Kostyra Eliza, Jaszczyk Katarzyna, Wroniszewska Monika, Przybylski Wiesław
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 166, 02-787 Warsaw, Poland.
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 166, 02-787 Warsaw, Poland.
Foods. 2021 Jul 2;10(7):1537. doi: 10.3390/foods10071537.
The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms-dry spices and industrial extracts were examined. Popular seasoning additives of oregano (), thyme () and black pepper () at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.
本研究旨在评估具有抗氧化特性的草药添加物（胡椒、百里香和牛至）对碎禽肉的微生物和氧化稳定性以及感官品质的影响。研究了不加添加剂的肉丸处理组以及添加三种香料两种形式（干香料和工业提取物）的处理组。将牛至（）、百里香（）和黑胡椒（）等常见调味添加剂以0.3%的干草药形式或0.003%的工业提取物形式添加到碎肉中。在规定时间和储存温度下进行微生物、化学和感官测试。根据研究标准，产品在4℃储存时，质量可保持稳定且良好长达10天。对于所有测试样品，储存10天后总体感官品质开始下降。观察到草药和提取物在肉类产品加工和储存过程中的防腐作用。两种形式的牛至和黑胡椒都保持了良好的微生物质量，并对嗜冷菌的生长表现出抑制作用。观察到干草药比提取物形式的添加剂具有更强的抗氧化作用。所研究的干草药在肉类产品加工和储存过程中发挥了抗氧化、抗菌和防腐作用。
