Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

被引：28
|
作者：
Hac-Szymanczuk, Elzbieta [1 ]
Cegielka, Aneta [2 ]
Karkos, Magdalena [1 ]
Gniewosz, Malgorzata [1 ]
Piwowarek, Kamil [1 ]
机构：
[1] WULS SGGW, Fac Food Sci, Dept Biotechnol Microbiol & Food Evaluat, Nowoursynowska 159c, PL-02787 Warsaw, Poland
[2] WULS SGGW, Fac Food Sci, Dept Food Technol, Nowoursynowska 159c, PL-02787 Warsaw, Poland
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2019年 / 28卷 / 02期
关键词：
Antimicrobial activity; Antioxidant activity; BAADER meat from chickens; Oregano; Storage; ESSENTIAL OIL; OXIDATIVE STABILITY; LIPID OXIDATION; NATURAL ANTIOXIDANTS; SHELF-LIFE; ROSEMARY; FROZEN; ANTIBACTERIAL; CARVACROL; QUALITY;
D O I：
10.1007/s10068-018-0491-1
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The goal of this study was to determine the effect of Origanum vulgare L. (oregano) preparations on the storage stability of vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at -18 degrees C for 9months. Oregano was added into the meat as a dried spice, extracts in water and ethanol (40 and 70% (v/v)), 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 9months 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.
引用
收藏
页码：449 / 457
页数：9
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