姜根和甘草提取物对羊肝膏 微生物安全性的影响

Q3 Agricultural and Biological Sciences Potravinarstvo Pub Date : 2023-11-02 DOI:10.5219/1929
Gulmira Kenenbay, Urishbay Chomanov, Samat Kozhakhmetov, Alibek Tursunov, Torgyn Zhumaliyeva, Nurzhan Tultabayev, Anuarbek Suychinov
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引用次数: 0

摘要

本研究旨在评价肝脏中姜根(Zingiber officinale)和甘草(glycyrhiza glabra)提取物对其微生物安全性、水活度和pH值的影响。制作了4个样品:对照(不含提取物)、变体1(添加1%甘草根和2%姜根)、变体2(2%甘草根,3%姜根)、变体3(3%甘草根,4%姜根)。测定生产当天和保存1、3、6、12个月后嗜酸性好氧和兼性厌氧微生物、乳酸菌、霉菌、酵母、金黄色葡萄球菌、大肠杆菌和沙门氏菌的数量。实验数据表明,所研究的微生物安全指标在整个贮藏期内均在允许的标准范围内。变异1和变异4的菌群生长最低。随着样品存放时间的延长,水活度值降低,pH值升高。感官分析表明,在配方中加入羊脂肪和植物提取物后,肉酱的口感、质地和香气都有积极的趋势。根据整体感官分析评分,变体2得分最高(8.5分),而对照样本得分最低(7.9分)。变异2的香气、稠度和多汁性均显著优于变异2 (p <0.05)。这些研究证实了使用不同的植物提取物组合改善肝脏微生物稳定性的前景。
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Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.
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来源期刊
Potravinarstvo
Potravinarstvo Agricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍: Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.
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