| Literature DB >> 30857701 |
Branislav Šojić1, Branimir Pavlić2, Vladimir Tomović2, Predrag Ikonić3, Zoran Zeković2, Sunčica Kocić-Tanackov2, Saša Đurović4, Snežana Škaljac2, Marija Jokanović2, Maja Ivić2.
Abstract
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.Entities:
Keywords: 1,1,3,3-Tetraethoxypropane (PubChem CID 67147); 1,1-diphenyl-2-picryl-hydrazyl-hydrate (PubChem CID 2735032); 2-Thiobarbituric acid (PubChem CID 2723628); Butylhydroxytoluene (PubChem CID 31404); Fresh pork sausage; Microbiological stability; Oxidative stability; Sensory quality; Trichloroacetic acid (PubChem CID 6421); Winter savory; n-Hexane (PubChem CID 8058)
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Year: 2019 PMID： 30857701 DOI： 10.1016/j.foodchem.2018.12.137
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514