Kuzelov, Aco and Andronikov, Darko and Taskov, Nako and Sofijanova, Elenica and Saneva, Dusica (2017) Oxidative stability effect of basil, garlic and muscat blossom extracts on lipids and microbiology of minced meat. Comptes rendus de l'Académie bulgare des Sciences, 70 (9). pp. 1227-1236. ISSN 1310-1331
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Abstract
In this paper the results of tests of the antioxidant activity, the fatty acids
and microbiological composition of the three different extracts (basil, garlic
and muscat blossom) and their effect on the 1st, 3rd and 5th day of stored
pork minced meat at −1 ◦C are presented. The changes on the secondary
products of lipid oxidation, acid level, peroxide number, the total number of
bacteria and the presence of Proteus, Clostridii, Escherichia coli, Salmonela,
Listeria monocitogenes are studied, as well as the sensory qualities of colour
surface section colour and odour. The minced meat onto which 0.3 g/kg garlic
extract was applied in comparison with the groups to which is added an extract
of basil had better microbiological status and lower oxidative changes. The
saturated fatty acids in all tested groups of minced meat range from 38.011%
to 43.009%, the polyunsaturated fatty acids from 7.375% to 14.775% and the
monounsaturated fatty acids from 46.589% to 50.054% of the total amount of
fatty acids. In terms of sensory characteristic the odour Group IV (onto which
0.3 g/kg extract basil was applied) score slightly better in terms of Group IV
(to which 0.3 g/kg garlic extract was applied).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | basil, garlic, muscat blossom extracts |
| Subjects: | Agricultural Sciences > Agricultural biotechnology Agricultural Sciences > Animal and dairy science |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Darko Andronikov |
| Date Deposited: | 06 Nov 2017 10:06 |
| Last Modified: | 06 Nov 2017 10:06 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/18458 |
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