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Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

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dc.contributor.author MACARI, Artur
dc.contributor.author STURZA, Rodica
dc.contributor.author LUNG, Ildiko
dc.contributor.author SORAN, Maria-Loredana
dc.contributor.author OPRIŞ, Ocsana
dc.contributor.author BALAN, Greta
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author VODNAR, Dan Cristian
dc.contributor.author COJOCARI, Daniela
dc.date.accessioned 2021-12-04T10:43:54Z
dc.date.available 2021-12-04T10:43:54Z
dc.date.issued 2021
dc.identifier.citation MACARI Artur, STURZA Rodica, LUNG, Ildiko et al. Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages. In: Molecules, 2021, V. 26, N. 21, Article Number 6678. ISSN 1420-3049. en_US
dc.identifier.issn 1420-3049
dc.identifier.uri https://doi.org/10.3390/molecules26216678
dc.identifier.uri http://repository.utm.md/handle/5014/18273
dc.description Access full text – https://doi.org/10.3390/molecules26216678 en_US
dc.description.abstract The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability. en_US
dc.language.iso en en_US
dc.publisher MDPI, Basel, Switzerland en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject basil en_US
dc.subject savory en_US
dc.subject tarragon en_US
dc.subject sausages en_US
dc.subject plant extracts en_US
dc.subject lyophilized extracts en_US
dc.title Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages en_US
dc.type Article en_US


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