文章基本信息

标题：Antioxidant activity of Juniperus communis L . essential oil in cooked pork sausages
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作者：Branislav Šojić ; Vladimir Tomović ; Marija Jokanović 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2017
卷号：35
期号：3
页码：189-193
DOI：10.17221/210/2016-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L * a * b *), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly ( P < 0.05) lower TBARS values compared to the control. The addition of JO decreased radical formation and reduced the growth of total aerobic mesophilic bacteria. The flavour of sausages produced with the addition of 0.1 and 0.5 µl/g JO was slightly/moderately and significantly ( P < 0.05) different from the control. This study demonstrates the significant antioxidant and antimicrobial activity of Juniperus communis L . essential oil, as well as the potential of its utilisation in the production of cooked pork sausages to enhance quality.
关键词：natural antioxidant; lipid oxidation; microbiology; meat products