Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork Article Swipe
Katarzyna Śmiecińska
,
Tomasz Daszkiewicz
,
Agnieszka Krajewska
,
Dorota Kubiak
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.2478/jvetres-2024-0047
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.2478/jvetres-2024-0047
Introduction Apart from their antioxidant activity, plant-derived bioactive compounds can also positively affect the quality of meat and meat products by improving their sensory and microbiological properties and preventing discolouration. The aim of this study was to determine how the addition of different forms of rosemary improved the quality of pork. Material and Methods Minced pork samples were divided into a control sample without additives (C) and three experimental samples with certified additives (15 mg/kg of meat each), i.e . rosemary oleoresin (ROL), extract (REX) and essential oil (REO). Each was further divided into three subsamples; the first was evaluated before storage, and the second and third were evaluated after respective 7- and 14-day vacuum-packed storage at 2°C. The TBARS value was expressed as mg of malondialdehyde (MDA) per kg of meat. Colour was determined based on the values of the standard colour space values of L* (lightness), a* (redness) and b* (yellowness) as well as C* (chroma) and h° (hue angle). Sensory attributes of the samples were evaluated on a nine-point scale. The pour-plating procedure was used for the enumeration of Pseudomonas , mesophilic lactic acid bacteria, psychrotrophic bacteria and rods of the Enterobacteriaceae family. Within each bacterial group, the most common colonies were identified by matrix-assisted laser desorption and ionization (MALDI). Results Lipid oxidation was most effectively inhibited by REO. The addition of ROL and REO to pork lightened its colour. Meat with REO had stronger redness, whereas meat with ROL had stronger yellowness. The addition of REX affected the sensory properties of pork most beneficially. Neither Enterobacteriaceae nor Pseudomonas spp. were detected in REO pork, which also contained lower counts of lactic acid bacteria than group C pork. Conclusion The results of this study indicate that rosemary has antioxidant and antimicrobial properties, and may improve the colour and sensory attributes of pork. The effect exerted by rosemary on meat quality may vary depending on the physical form of the additive.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.2478/jvetres-2024-0047
- OA Status
- gold
- Cited By
- 1
- References
- 34
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4402729359
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4402729359Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.2478/jvetres-2024-0047Digital Object Identifier
- Title
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Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced porkWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
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2024-09-01Full publication date if available
- Authors
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Katarzyna Śmiecińska, Tomasz Daszkiewicz, Agnieszka Krajewska, Dorota KubiakList of authors in order
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https://doi.org/10.2478/jvetres-2024-0047Publisher landing page
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
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https://doi.org/10.2478/jvetres-2024-0047Direct OA link when available
- Concepts
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Rosmarinus, Food science, TBARS, Officinalis, Chemistry, Lipid oxidation, Psychrotrophic bacteria, Mesophile, Oleoresin, Aroma, Organoleptic, Lightness, Essential oil, Bacteria, Shelf life, Antioxidant, Botany, Lipid peroxidation, Biology, Biochemistry, Genetics, Physics, OpticsTop concepts (fields/topics) attached by OpenAlex
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1Total citation count in OpenAlex
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2025: 1Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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