Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat

During meat storage, changes in the meat colour occur, making it less intensive and red. The present study was aimed at investigating the effect of oregano EO applied directly on the surface of fresh pork on its quality, with a special emphasis on the colour. In the study, an oregano essential oil in concentrations of 0.5% and 1.0% (v/v) was used on the surface of pork loins (1.5% v/w) packed in a modified atmosphere during 15-d storage at 4 °C. The application of oregano EO in the concentration of 1.0% increased lightness and hue and decreased redness compared to the control, whereas the concentration of 0.5% did not affect the pork colour. EO did not affect pH, free water content, purge and cooking losses, cooked meat juiciness and tenderness; however, it gave the meat a distinctive herbal aroma and taste. The antimicrobial effect of 1% EO was noted only on the 15th day. Therefore, the application of oregano essential oil is not recommended to protect the colour of raw pork nor to prolong its shelf-life; however, it might be used to obtain a new product with a specific herbal aroma and taste, with modifications in water-holding capacity of the meat.

Section: Sensory and Microbiological Qualitymentioning

confidence: 99%

The Effect of Superficial Oregano Essential Oil Application on the Quality of Modified Atmosphere-Packed Pork Loin

Zduńczyk

Tkacz

Modzelewska‐Kapituła

2023

“…Examples of the use of wine and beer for marinating meat are presented in Table 5. red wines (water or ethanol/water) 0.5, 3, and 24 h at 20 • C chicken [253] red wine (as base and salt with various combinations of pomegranate ethanolic extract, or oregano and thyme essential oils) 24 h at 4 • C pork [254] dry red wine (as base with lime tree honey, garlic, pepper, salt; with or without thyme, marjoram, or horseradish)…”

Section: Effect Of Marinades Based On Other Fermented Drinks On the Q...mentioning

confidence: 99%

“…Mantzourani et al [254] showed that wine-based marinades containing the ethanol extract of pomegranate (Punica imprezaum L.), alone or in combination with thyme and oregano essential oils, increase the resistance of pork to spoilage. Even though the antibacterial or bactericidal activity of wine has been reported by scientists, its exact mechanism has not been explained [254].…”

Section: Effect Of Marinades Based On Other Fermented Drinks On the Q...mentioning

confidence: 99%

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

Latoch,

Czarniecka-Skubina,

Moczkowska-Wyrwisz

2023

Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.

“…marinade with oregano and liquid smoke [9] marinade with rapeseed oil, spices and flavorings, and salt [10] marinade with red wine and salt [11] marinade with onion and garlic [12,13] marinade using potato tuber juice as a natural substrate for fermentation [14] marinade based on lemon juice [7] marinade with black currant juice [15] marinade with sour cherry and plum juice [16] marinade based on yellow mombin pulp mixed with water [17] marinade using Koruk (V. vinifera L.) juice and pomace with water [18] Fermented dairy products (FDP) such as kefir, yogurt and buttermilk are also used as marinades. FDPs have a low pH (4.6) and contain live cultures of microorganisms, mainly lactic acid bacteria (LAB).…”

Section: Type Of Marinade Authorsmentioning

confidence: 99%

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

Latoch,

Moczkowska-Wyrwisz,

Sałek

et al. 2023

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.