Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

Authors

  • Miroslav Kročko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Viera Ducková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Margita Čanigová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Tkáčová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/798

Keywords:

Frankfurkters, thyme, origanum, lipid oxidation, sensory quality

Abstract

Lipid oxidation is one of the main limiting factors for the quality and acceptability of frankfurkter type of sausages. The antioxidant activity has been measured using a TBA assay. Dried oregano (Origanum vulgare) and thyme (Thymus vulgare) were purchased from a local store and kept in dark until the use. Aqueous extracts were prepared by one-step extraction with 3 g of each pulverized plant. Samples of freshly cooked sausages were evaluated by a 6 member semi-trained panel of laboratory co-workers. Panelists evaluate appearance overall texture, flavour, aroma and overall acceptability on a 6 point hedonic scale. In this work the antimicrobial and antioxidant effect of Thymus vulgare and Origanum vulgare significantly reduced (p <0.05) lipid oxidation in frankfurkters sausages on 10th day of aerobic storage. The organoleptic changes in sausages had no negative effect on the sensory value of cooked sausages. Results obtained in this work indicated the technical viability of using the oregano and thyme aqueous tea infusions in relative low concentration, which is possible to enlarge the shelf-life of fresh sausages with the desired slight alteration of the original taste parameters. Results indicate that thyme and oregano aqueous tea infusions compare to essential oils can be cheaper alternative incorporate into pork frankfurkters as natural antioxidants.

References

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Published

2017-10-27

How to Cite

Kročko, M. ., Bobko, M. ., Ducková, V. ., Čanigová, M. ., Haščí­k, P. ., & Tkáčová, J. . (2017). Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 602-605. https://doi.org/10.5219/798

Issue

Vol. 11 No. 1 (2017): Potravinarstvo Slovak Journal of Food Sciences

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