Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract

Miroslav Kročko; Marek Bobko; Ondřej Bučko; Margita Čanigová; Viera Ducková

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 423.1pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 49.65pt; mso-element-top: 56.75pt; mso-height-rule: exactly;">The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged. Samples were kept at 4 °C 21 days (sliced) respectively 20, 50 and 100 days (unsliced). The results revealed that all samples were characterized without any significant colour discrepancies. In general, the thiobarbituric acid value (mg malondialdehyde/kg) increased gradually in all samples examined, with a significantly lower (P <0.05) level for treated samples than for controls. The significantly lowest (P <0.05) sensory parameters in comparison to unsliced hams were observed in sliced hams packaged in vacuum. Sliced hams with EEP were characterized with significantly lowest (P <0.05) intensity of characteristic aroma. Undesirable taste was detected in control sliced hams after storage period. Significantly (P <0.05) more desirable taste of sliced hams was observed in those with only ascorbic acid in comparison with EEP. In our study was demonstrated that 0.06% ethanol extract of propolis positive affected oxidation stability and not negative affected others technological (pH, colour) and sensory characteristics of poultry meat product - cured cooked ham.<br /></div>

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AGRIS - 国际农业科技情报系统

Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract

2014

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AGRIS - 国际农业科技情报系统

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Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract

2014

AGROVOC关键词

书目信息