Effect of essential oils of coriander (Coriandrum sativum L.) and lemon balm (Melissa officinalis L.) on quality of stored ground veal
2011
Macura,R. | Michalczyk, M. | Banas, J.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Chlodnictwa i Koncentratow Spozywczych
Under this study, it was researched into the affect of the addition of coriander essential oils and lemon balm on the stability of ground veal stored at chilling temperatures. The effect was assessed when those oils were added separately (each oil concentration of 0,02 percent) and jointly as a mixture. The vacuum packed samples of meat were stored at 0 and 6 degree C for two weeks. Samples of fresh meat and meat after 1 and 2 week storage were analyzed. The two oils and their mixture were clearly perceptible, even after the meat was cooked. The coriander essential oil appeared to be more useful in terms of the sensory features of the meat. The two oils applied delayed the occurrence of the spoiled meat odour. Their addition had an inhibiting effect on the growth of Enterobacteriaceae and moulds. However, during storage, the levels of meat contamination by lactic acid bacteria and yeasts were similar to those found in the control samples with no oils contained therein. It was proved that the oils added to meat impacted the pH value of samples stored at a higher temperature
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