Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 749-755Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.11.055
Keywords
Sage by-product; Supercritical fluid extraction; Fresh pork sausage; Oxidative stability; Microbiological stability
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Funding
- Provincial secretariat for higher education and scientific research, Autonomous Province of Vojvodina, the Republic of Serbia [142-451-3626/2016-01]
- Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31032]
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The effect of sage essential oil (SEO) and sage extract (SE) obtained from sage (Salvia officinalis L.) herbal dust (food industry by-product) on microbiological and oxidative stability of fresh pork sausages was investigated. pH, microbiological analysis, TBARS value and sensory panel scores were assessed. Oxygenated monoterpenes, oxygenated sesquiterpenes and diterpene polyphenols were the most abundant compounds present in SEO and SE samples. SEO and SE addition resulted in significant (p < 0.05) inhibition of microbial growth. The inclusion of SEO and SE significantly (p < 0.05) reduced the TBARS values. Moreover, SE had a positive effect on sensory properties of fresh pork sausages. Hence, the results of this study showed significant antioxidative and antimicrobial activities of SEO and SE obtained from sage filter tea processing by-products and potential of its utilization in production of fresh pork sausages in order to enhance their stability and safety.
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