This 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

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin / Siroli, Lorenzo; Baldi, Giulia; Soglia, Francesca; Bukvicki, Danka; Patrignani, Francesca; Petracci, Massimiliano; Lanciotti, Rosalba. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 9:8(2020), pp. 987.1-987.21. [10.3390/foods9080987]

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Siroli, Lorenzo
Writing – Original Draft Preparation
;
Baldi, Giulia
Writing – Original Draft Preparation
;
Soglia, Francesca
Investigation
;
Patrignani, Francesca
Writing – Review & Editing
;
Petracci, Massimiliano
Writing – Review & Editing
;
Lanciotti, Rosalba
Writing – Review & Editing
2020

Abstract

This 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
2020
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin / Siroli, Lorenzo; Baldi, Giulia; Soglia, Francesca; Bukvicki, Danka; Patrignani, Francesca; Petracci, Massimiliano; Lanciotti, Rosalba. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 9:8(2020), pp. 987.1-987.21. [10.3390/foods9080987]
Siroli, Lorenzo; Baldi, Giulia; Soglia, Francesca; Bukvicki, Danka; Patrignani, Francesca; Petracci, Massimiliano; Lanciotti, Rosalba
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/767378
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