The effect of essential oil from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the microbiological stability of fresh pork sausages

被引：6
作者：
Sojic, B. [1 ]
Ikonic, P. [2 ]
Pavlic, B. [1 ]
Zekovic, Z. [1 ]
Tomovic, V. [1 ]
Kocic-Tanackov, S. [1 ]
Dzinic, N. [1 ]
Skaljac, S. [1 ]
Ivic, M. [1 ]
Jokanovic, M. [1 ]
Tasic, T. [2 ]
机构：
[1] Univ Novi Sad, Fac Technol Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
[2] Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
来源：
59TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2017 | 2017年 / 85卷
关键词：
ROSEMARY EXTRACT;
D O I：
10.1088/1755-1315/85/1/012055
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of essential oil obtained from sage (Salvia officinalis L.) herbal dust (a food industry by-product) (SEO), on the pH value, microbiological stability and sensory properties of fresh pork sausages prepared without chemical additives was evaluated during 8 days of aerobic storage at 3 +/- 1 degrees C. The addition of SEO significantly (p<0.05) reduced the microbial growth in fresh pork sausages. Moreover, SEO added at a level of 0.05 mu L/g had no negative effect on sensory properties of this meat product. Hence, the results of this study showed significant antimicrobial activity of SEO obtained from sage filter tea processing by-products and the potential for utilising SEO in fresh pork sausages in order to enhance their stability and safety.
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页数：5
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