EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT

  • A. Rokaitytė Lithuanian University of Health Sciences, Veterinary Academy
  • G. Zaborskiené Lithuanian University of Health Sciences, Veterinary Academy
  • V. Baliukoniené Lithuanian University of Health Sciences, Veterinary Academy
  • I. Macioniene Kaunas University of Technology, Food Institute
  • A. Stimbirys Lithuanian University of Health Sciences, Veterinary Academy

Abstract

The objective of this study was to investigate the effects of mixtures of lactic acid (LA), thymol (TH), linalool (LN) and dihydroquercetin (DHQ) on the quality of minced pork meat during 7 days of storage at +4 °C temperature. DHQ+LA+LN, DHQ+LA and LA exhibited the greatest antibacterial effect on the agar well diffusion assay and resulted in the best sensory evaluation. Samples treated with DHQ+LA had a statistically significant effect on the total bacterial count and showed the best antibacterial effect on the E. coli count. However, the reducing effect on the total amount of biogenic amines was not significant in all cases of treatment.

Author Biography

A. Rokaitytė, Lithuanian University of Health Sciences, Veterinary Academy
Department of Food Safety and Quality
Published
2016-12-16
How to Cite
ROKAITYTĖ, A. et al. EFFECT OF LACTIC ACID AND BIOACTIVE COMPONENT MIXTURES ON THE QUALITY OF MINCED PORK MEAT. Italian Journal of Food Science, [S.l.], v. 29, n. 2, dec. 2016. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/291>. Date accessed: 23 jan. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v291.