Use this url to cite publication: https://hdl.handle.net/20.500.12512/117067
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Influence of lactic acid bacteria fresh basil and basil essential oil on Berrichon du Cher breed meat (Musculus gluteus) quality parameters / V. Buckiuniene, D. Klupsaite, P. Zavistanaviciute, V. Starkute, V. Lele, J. Klementaviciute, S. Sidlauskiene, E. Bartkiene
Type of publication
Tezės kitoje duomenų bazėje / Theses in other database (T1c)
Author(s)
Title
Influence of lactic acid bacteria fresh basil and basil essential oil on Berrichon du Cher breed meat (Musculus gluteus) quality parameters / V. Buckiuniene, D. Klupsaite, P. Zavistanaviciute, V. Starkute, V. Lele, J. Klementaviciute, S. Sidlauskiene, E. Bartkiene
Extent
p. 62-62.
Is part of
Animal - science proceedings : 10th International Sheep Veterinary Congress (ISVC 2023) : 6th-10th March, 2023, Seville, Spain / European college of small ruminant health management (ECSRHM). Spanish society for sheep and goat production (SEOC). Amsterdam : Elsevier B.V., 2023, vol. 14, no. 1.
Version
Originalus / Original
Field of Science
Keywords
Abstract
Introduction Red meat is a source of valuable nutrients for human nutrition as it contains high-quality digestible protein, iron, selenium, zinc and vita-mins (De Brito et al., 2016). Lamb meat has received increasing consumer attention due to its nutritional and physicochemical attributes, including characteristic taste and odour (Teixeira et al., 2019). The aim of this study was to evaluate Lactobacillus uvarum (LUHS245), fresh basil and basil essential oil (0.1% v/v) and their combination were used to treat Berrichon du Cher lamb meat. Material and methods State Food and Veterinary Service requirements (‘‘Requirements for the Keeping, Maintenance and Use of Animals Intended for Science and Education Purposes,” approved by the order of the Lithuanian Director of the State Food and Veterinary Service, 31/10/2012, No. B1-866).Changes in the microbiological profile and physiochemical parameters of meat were evaluated after 24 h of treatment at 4 °C. The analysis of meat physicochemical parameters was carried out as described by Rozanski et al. (2017) and AOAC (2019). The assessment of biogenic amines and cholesterol was performed according to the method of Ben-Gigirey et al. (1999) by Varian ProStar HPLC system. Fatty acid com-position was determined using gas chromatograph GC-2010 Plus (Shimadzu corp.) equipped with Mass Spectrometer GCMS-QP2010 (Shimadzu corp.). MDA was analyzed according to method described by Mendes et al. (2009). All measurements were carried out in triplicate. Statistical analysis was performed using the descriptive statistics and univariate analysis of variance (ANOVA) (statistical program R 3.2.1;R Core Team, 2015).Results and discussion Experiment resulted in significantly lower mold/yest (p < 0.05), water holding capacity (by 1–11%), cooking loss (by 2–5%) in all experimental groups. Moisture content in all groups had tendency increase from 1.76 to 5.03 %. The highest content of polyunsaturated fatty acid where determined where meat where marinated with LAB + basil essential oil. The content of malondialdehydes and cholesterol decreased in all experimental groups respectively from 1.67 to 4.6 times (P < 0.05) and from 17 to 85% (P < 0.05) compared to the control group. Treatments significantly affected to some biogenic amines. Conclusion and implication In concluded, this treatment showed that it could be used to improve microbiological safety and some quality characteristics, increased PUFA content of lamb meat.
Type of document
type::text::conference output::conference proceedings::conference paper
ISSN (of the container)
2772-283X
2772-283X
Other Identifier(s)
(LSMU ALMA)991693887207106
Coverage Spatial
Ispanija / Spain (ES)
Language
Anglų / English (en)
Bibliographic Details
4