Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

被引：6

作者：

Klupsaite, Dovile ^{[1
]}

Zavistanaviciute, Paulina ^{[1
]}

Sakiene, Vytaute ^{[1
]}

Lele, Vita ^{[1
]}

Mozuriene, Erika ^{[1
]}

Klementaviciute, Jolita ^{[1
]}

Sidlauskiene, Sonata ^{[1
]}

Buckiuniene, Vilija ^{[1
]}

Tolpeznikaite, Ernesta ^{[1
]}

Ruibys, Romas ^{[2
]}

Bartkiene, Elena ^{[1
]}

机构：

[1] Lithuanian Univ Hlth Sci, Inst Anim Rearing Technol, Tilzes Str 18, LT-47181 Kaunas, Lithuania

[2] Vytautas Magnus Univ, Inst Agr & Food Sci, Agr Acad, K Donelaicio Str 58, LT-44244 Kaunas, Lithuania

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2020年 / 55卷 / 11期

关键词：

lactic acid bacteria; thyme essential oil; lamb meat quality; biogenic amines; LACTOBACILLUS-PLANTARUM LUHS135; FATTY-ACID; MEAT QUALITY; CHEMICAL-COMPOSITION; STARTER CULTURES; SAUSAGES; OREGANO; COMBINATION; STABILITY; PRODUCTS;

D O I：

10.1111/ijfs.14679

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present study,Lactobacillus plantarum(LUHS135),Thymus vulgaris essential oil (0.1% v/v) and their combination were used to treatSuffolkandIle de Francelamb meat. Changes in the microbiological profile and physicochemical parameters of meat were evaluated after 24 h of treatment at 4 degrees C. Treatments resulted in significantly lower mould/yeast, total enterobacteria (by up to 45%) counts, water-holding capacity (by 21-63%) and cooking loss (by 17-35%) in all samples. Moisture content increased, on average, by 14.5% in theSuffolkmeat. Polyunsaturated fatty acid content increased after all treatments. Treatments and breed significantly affected the content of malondialdehyde and some biogenic amines. Sensory analysis showed that raw lamb meat colour was more acceptable after all treatments, while the odour acceptability was ranked highest after combined treatment. These findings suggest that the applied treatments could be used to improve microbiological safety and some quality characteristics and to increase the PUFA content of lamb meat.

引用

页码：3463 / 3474

页数：12