| Autor: |
Kyuchukova, Ralitsa, Baycheva, Stanka, Stoyanchev, Todor, Dobreva, Krasimira |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2023, Vol. 2889 Issue 1, p1-6, 6p |
| Abstrakt: |
The possibilities for application of essential oils and ethanol extracts of Bulgarian white oregano in the production of cooked-smoked sausages have been studied. In the composition of the sausage product were included essential oils (20 mg/kg) and ethanol extracts (75 mg/kg) from wild and cultivated white oregano. It has been found that adding essential oils and extracts improve the taste of the sausage without changing the appearance and texture of the meat product. The color characteristics on the surface and the inside of the sausage during storage for 24, 48 and 72 hours were determined. No significant changes in color parameters (L*, a* and b*) were established during storage for 72 h. The total microbial count in meat products remains within the permissible limits up to 12 days of their production. The essential oil and the ethanol extract of Bulgarian white oregano are suitable additives for cooked-smoked sausages improving their organoleptic characteristics and duration. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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