Assistant Professor, Konya Food and Agriculture University, Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No:9, Meram, Konya, Turkey.
Meat Sci. 2022 Feb;184:108697. doi: 10.1016/j.meatsci.2021.108697. Epub 2021 Oct 16.
The aim of this research was to determine the effect of pectin coating made with essential oils and/or extracts of Thymus vulgaris (thyme) and Thymbra spicata (thymbra) on the preservation of aerobically packaged sliced bolognas during cold storage. The treatment made with essential oils resulted in a reduction of 1.73 log CFU/g of Salmonella typhimurium ATCC 14028. Also, pectin coating made with essential oil-treated sliced bolognas had the lowest total mesophilic bacteria (6.27 log CFU/g), and total lactic acid bacteria (1.72 CFU/g), in comparison to non-treated bolognas, with 7.65 log CFU/g for total mesophilic bacteria and 4.99 log CFU/g for lactic acid bacteria. Application of an emulsion significantly (P < 0.05) affected L*(lightness), a*(redness), and b*(yellowness) values. The essential oil treatment had the highest TBARS values at the end of the storage period. The pH was not affected by the treatment (P > 0.05), but storage had a significant (P < 0.05) effect on the pH values.
本研究旨在确定用精油和/或牛至（thyme）和 Thymbra 香薄荷（thybra）提取物制成的果胶涂层对冷藏有氧包装切片博洛尼亚香肠保存的影响。用精油处理的果胶涂层可使鼠伤寒沙门氏菌 ATCC 14028 的减少 1.73 log CFU/g。此外，与未经处理的博洛尼亚香肠相比，用精油处理的果胶涂层处理的切片博洛尼亚香肠的总需氧菌（6.27 log CFU/g）和总乳酸菌（1.72 CFU/g）最低，而总需氧菌为 7.65 log CFU/g，乳酸菌为 4.99 log CFU/g。乳液的应用显著（P < 0.05）影响 L*（亮度）、a*（红色度）和 b*（黄色度）值。在储存期末，精油处理的 TBARS 值最高。处理（P > 0.05）对 pH 值没有影响，但储存对 pH 值有显著影响（P < 0.05）。
