Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 28, Issue 2, Pages 449-457Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-018-0491-1
Keywords
Antimicrobial activity; Antioxidant activity; BAADER meat from chickens; Oregano; Storage
Categories
Funding
- antioxidant effects of extracts, essential oils and dried spices in poultry meat
- Polish Ministry of Science and Higher Education [N N312 257040]
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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.
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