TY - JOUR
T1 - Herbal extracts for ensuring pork meat quality during cold storage
AU - Grāmatiņa, Ilze
AU - Sazonova, Sanita
AU - Krūma, Zanda
AU - Skudra, Līga
AU - Prieciņa, Līga
N1 - Funding Information:
This research was supported by National Research Programme “Agricultural Resources for Sustainable Production of Qualitative and Healthy Foods in Latvia” (AgroBioRes) (2014–2017), project No. 4 “Sustainable use of local agricultural resources for qualitative and healthy food product development” (FOOD).
Publisher Copyright:
© 2017 De Gruyter Open Ltd. All rights reserved.
PY - 2017/12
Y1 - 2017/12
N2 - Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia - nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/ water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.
AB - Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia - nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/ water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.
KW - Lovage extract
KW - Nettle extract
KW - Oregano extract
KW - Phenols
KW - Pork
UR - http://www.scopus.com/inward/record.url?scp=85043397535&partnerID=8YFLogxK
U2 - 10.1515/prolas-2017-0080
DO - 10.1515/prolas-2017-0080
M3 - Article
AN - SCOPUS:85043397535
SN - 1407-009X
VL - 71
SP - 453
EP - 460
JO - Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences
JF - Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences
IS - 6
ER -