The present study characterises oregano water extracts and reports their effects on the shelf life and quality characteristics of cooked pork. Some changes in oregano extract taking place during its thermal treatment were observed. The main volatile compound in the unheated and heated extracts was carvacrol; however, the second major constituent in the unheated extract b-caryophyllene was absent in the heated one. Colour changes during heating were characterised by an International Commission on Illumination (CIE L a b) method. The heated extract better scavenged 1,1-diphenyl-2-picryl hydrazyl radicals, most likely owing to the formation of stronger radical-scavenging derivatives during thermal treatment. The effect of oregano extracts on the shelf life and colour characteristics of stored meat samples in most cases was not significant; however, sensory assessment clearly showed that the addition of extracts had some negative influence on meat flavour and colour.
A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R<sup>2</sup> = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.
In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).
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