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dc.creatorBošković, Marija
dc.creatorGlišić, Milica
dc.creatorĐorđević, Jasna
dc.creatorStarcević, Marija
dc.creatorGlamočlija, Nataša
dc.creatorĐorđević, Vesna
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:36:21Z
dc.date.available2020-06-03T14:36:21Z
dc.date.issued2019
dc.identifier.issn0022-1147
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1779
dc.description.abstractThe antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP) (30%O-2/50%CO2/20%N-2) was evaluated within 15 days of refrigeration (3 +/- 1 degrees C) storage. EOs were examined for scavenging capacity toward 2,2-diphenyl-1-picrylhydrazyl, nitric oxide radicals, and hydroxyl, and inhibition of lipid peroxidation and ferric ion reducing antioxidant power (butylated hydroxytoluene was used as positive controls). The order of antioxidative effectiveness was as follows: butylated hydroxytoluene > OEO > TEO, with significant differences between agents (P < 0.05). Lipid oxidation in meat was determined by monitoring malondialdehyde (MDA) formation and lipolysis was assessed by measuring the acidity index immediately and after 3, 6, 9, 12, and 15 days of storage. EOs significantly (P < 0.05) increased the stability of minced pork with respect to lipid oxidation compared with the control, and the antioxidative effect was dose-dependent. Moreover, vacuum packaging resulted in mince with significantly lower oxidation and lipolysis levels than modified atmosphere packaged mince (P < 0.05). The results demonstrate that both EOs examined effectively reduced lipid oxidation in raw pork mince after 2 weeks storage. Practical Application The natural food preservatives market is growing rapidly, as is high demand for organic foods. These results are likely to be of interest to the scientists, researchers, and persons who work in the meat industry. Results and discussion can contribute to a better understanding of antioxidative properties of essential oils in food model. Furthermore, no study has reported the effect of these MAP on pork oxidative stability.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Science
dc.subjectacidity indexen
dc.subjectcarvacrolen
dc.subjectscavenging capacityen
dc.subjectTBARSen
dc.subjectthymolen
dc.titleAntioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphereen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractБошковић, Марија; Ђорђевић, Весна; Гламочлија, Наташа; Ђорђевић, Јасна; Старцевић, Марија; Балтић, Милан Ж.; Глишић, Милица;
dc.citation.volume84
dc.citation.issue9
dc.citation.spage2467
dc.citation.epage2474
dc.citation.other84(9): 2467-2474
dc.citation.rankM22
dc.identifier.wos000482641900001
dc.identifier.doi10.1111/1750-3841.14788
dc.identifier.pmid31449337
dc.identifier.scopus2-s2.0-85071329004
dc.identifier.rcubconv_2502
dc.type.versionpublishedVersion


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