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1

Effect of rosemary extract and green tea extract on colour stability and quality of fermented sausage

100%
Savanovic D., Grujic S., Grujic R., Savanovic J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2014
|
tom 17
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nr 1
2

The effect of rosemary preparations on the microbial quality and TBARS value of model pork batters

84%
Hac-Szymanczuk E., Lipinska E., Stasiuk M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 2
Background. Rosemary (Rosmarinus officinalis L.) extracts have a potent antioxidant and antibacterial activity and are widely used in the food industry. The effect of added rosemary preparations on the microbiological quality and process of lipid oxidation of model pork batters, immediately after preparation (“0”) and 1, 3 and 7 days of chillstorage (4-6°C) was analysed in the study. Material and methods. Experiments were conducted with three types of rosemary preparations, i.e.: dried spice, essential oil and a commercial preparation (TasteGuard P). The experimental material consisted of meat batter produced from porcine musculus longissimus dorsi and water. Microbiological examinations covered determinations of the total count of mesophilic aerobic microorganisms, psychrophilic bacteria, coliforms and enterococci. In tum, chemical analyses involved determination of the TBARS value. Results. The rosemary preparations did not exhibit either antibacterial properties against aerobic mesophilic or psychrophilic bacteria. The essential rosemary oil was observed to inhibit the growth of coliform bacteria and enterococci, whereas the dried spice examined was found to increase the counts of aerobic mesophilic bacteria, coliforms and enterococci. None of the rosemary preparations terminated the lipid oxidation process. Conclusions. The results obtained in this study point to the necessity of continuing inves- tigations to determine the dose of rosemary preparations that would inhibit the growth of microflora being the most frequent cause of raw materials and products spoilage and, simultaneously, restrict oxidation of their lipids.
3

Effect of selected antioxidants on some fat characteristics and sensory quality of raw sausages

84%
Pyrcz J., Kowalski R., Bilska A., Uchman W.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2008
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tom 11
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nr 2
4

Rosemary extract as an inhibitor of oxidation of cold-pressed flaxseed and rapeseed oils

84%
Sielicka M., Malecka M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 4
5

The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties

84%
Serdaroglu M., Yildiz-Turp G.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 1
The effects of using ascorbic acid (AA), rosemary extract (RE) and a-tocopherol/ ascorbic acid (T+AA) were evaluated on some quality characteristics of chicken patties stored at -20°C for 6 months. On 0th day and 2nd, 4th and 6th months of storage period, TBA, non-heme iron and colour parameters were measured and sensory evaluation was performed on chicken patties. At the end of the storage period patties with T+AA had the lowest TBA values. Non-heme iron content indicated no difference during storage and among treatments. On month 4 and 6 no differences were found on flavour scores between treatment groups.
6
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The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality

67%
Smiecinska K.
Acta Scientiarum Polonorum. Zootechnica
|
2021
|
tom 20
|
nr 2
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