| Title |
Mėsos gaminių su augalų ekstraktais mikrobiologinių rodiklių kitimas laikymo metu ir juslinės savybės / |
| Another Title |
Changes in microbiological characteristics of meat products with vegetable extracts during storage and their sensory properties. |
| Another Title |
Изменение микробиологических показателей мясных изделий с экстрактами растений во время хранения и их сенсорные свойства. |
| Authors |
Šarkinas, Antanas ; Šipailienė, Aušra ; Venskutonis, Petras Rimantas ; Čypienė, Vitalija ; Mieželienė, Aldona ; Alenčikienė, Gitana |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology.. Kaunas : KTU Maisto institutas. 2005, t. 39, Nr. 2, p. 62-71.. ISSN 1392-0227 |
| Keywords [eng] |
plant extracts ; meat products ; antimicrobial properties ; sensory characteristics |
| Abstract [eng] |
The antimicrobial characteristics of plant extracts were checked in the model system of minced meat while keeping the product at 4-6°C . The effects of 0.2; 0.4; 0.6 % additive of lovage (levisticum officinale WDJ Koch), parsley (Petroselinum sativum Hoffm), celery (Apium graveolens L), rosemary (Rozmarinus officinalis L) and majoram (Origanum vulgare L) were measured. The variation of bacteria count, coliform bacteria, staphylococcus and salmonella showed that the additives of the used concentration extracts did not stabilize the growth of bacteria; rosemary extract inhibited the reproduction of bacteria. According to the sensory characteristics the meat products with mentioned amount of the extracts were not acceptable because of too strong flavour. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2005 |
