| Autor: |
Miroslav Kročko, Marek Bobko, Viera Ducková, Margita Čanigová, Peter Haščík, Jana Tkáčová |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
Potravinarstvo, Vol 11, Iss 1, Pp 602-605 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
1337-0960 |
| DOI: |
10.5219/798 |
| Popis: |
Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano (Origanum vulgare) and thyme (Thymus vulgare) were purchased from a local store and kept in dark until the use. Aqueous extracts were prepared by one-step extraction with 3 g of each pulverized plant. Samples of freshly cooked sausages were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate appearance overall texture, flavour, aroma and overall acceptability on a 6 point hedonic scale. In this work the antimicrobial and antioxidant effect of Thymus vulgare and Origanum vulgare significantly reduced (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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