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Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.
Sojic, Branislav; Pavlic, Branimir; Tomovic, Vladimir; Ikonic, Predrag; Zekovic, Zoran; Kocic-Tanackov, Suncica; Durovic, Sasa; Skaljac, Snezana; Jokanovic, Marija; Ivic, Maja.
Afiliação
  • Sojic B; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia. Electronic address: sojic@tf.uns.ac.rs.
  • Pavlic B; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Tomovic V; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Ikonic P; University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Zekovic Z; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Kocic-Tanackov S; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Durovic S; University of Belgrade, Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia.
  • Skaljac S; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Jokanovic M; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
  • Ivic M; University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Food Chem ; 287: 280-286, 2019 Jul 30.
Article em En | MEDLINE | ID: mdl-30857701
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Extratos Vegetais / Satureja / Carne Vermelha / Aditivos Alimentares Limite: Animals / Humans Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Extratos Vegetais / Satureja / Carne Vermelha / Aditivos Alimentares Limite: Animals / Humans Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article