التفاصيل البيبلوغرافية
| العنوان: |
Impact of Different Concentrations of Cinnamon Essential Oil on The Physico-Chemical, Microbiological, and Sensory Characteristics of Refrigerated Pork Sausages. |
| المؤلفون: |
Mounika, D., Rao, B. Eswara, Babji, Y., Ambedkar, Y. R., Rao, T. Srinivasa |
| المصدر: |
Journal of Meat Science; Dec2023, Vol. 18 Issue 2, p31-36, 6p |
| مصطلحات موضوعية: |
ESSENTIAL oils, PORK, SAUSAGES, MEAT science |
| مستخلص: |
The investigation examined the impact of varying concentrations of Cinnamon Essential Oil (CEO) on the preservation of pork sausages. The sausages were divided into different groups: a control group, 0.2 μl/g CEO (T1) 0.4 μl/g CEO (T2) and 0.6% μl/g (T3). All these samples were stored at 4°C for 15 days. Notably, the sausages treated with 0.4 μl/g CEO exhibited superior preservation qualities, as evidenced by lower levels of TBARS, free fatty acids, pH, water activity, microbial count (Total Plate Count, coliform count and staphylococcal count) and sensory properties (colour, flavour and overall acceptability) compared to all other treatments (p<0.05). So it can be concluded that the addition of 0.4 μl/g CEO had the most effective preservative impact on pork sausages during the refrigerated storage for a period of 15 days. [ABSTRACT FROM AUTHOR] |
|
Copyright of Journal of Meat Science is the property of ACS Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
