Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/3750
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dc.contributor.authorSiroli, Lorenzoen_US
dc.contributor.authorBaldi, Giuliaen_US
dc.contributor.authorSoglia, Francescaen_US
dc.contributor.authorBukvički, Dankaen_US
dc.contributor.authorPatrignani, Francescaen_US
dc.contributor.authorPetracci, Massimilianoen_US
dc.contributor.authorLanciotti, Rosalbaen_US
dc.date.accessioned2020-11-27T15:05:32Z-
dc.date.available2020-11-27T15:05:32Z-
dc.date.issued2020-
dc.identifier.issn2304-8158-
dc.identifier.urihttps://biore.bio.bg.ac.rs/handle/123456789/3750-
dc.description.abstractThis study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.en_US
dc.language.isoenen_US
dc.relation.ispartofFoodsen_US
dc.subjectessential oilen_US
dc.subjectmarinating solutionen_US
dc.subjectpork loinen_US
dc.subjectqualityen_US
dc.subjectsafetyen_US
dc.titleUse of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loinen_US
dc.typeArticleen_US
dc.identifier.doi10.3390/foods9080987-
dc.description.rankM21-
dc.description.impact4.350-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptChair of Plant Morphology and Systematics-
crisitem.author.orcid0000-0001-6807-0038-
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