Влияние покрытия из цветочной камеди Althaea rosea, обогащенной эфирным маслом Thymbra spicata (Zahter), на срок годности и качество говяжьих котлет при хранении в охлажденном виде

Целью данного исследования является определение влияния покрытия из цветочной камеди Althaea rosea, обогащенной эфирным маслом Thymbra spicata, на котлеты из говядины во время хранения в охлажденном виде. Для этого образцы оценивали по рН, цветности, содержанию веществ, реагирующих с тиобарбитуровой кислотой (TBARS), и по микробиологическим показателям. Кроме того, для оценки текстурных свойств котлет из говядины был проведен анализ профиля текстуры (ТРА). Обработка говяжьих котлет эфирным маслом оказала большое влияние (р<0,05) на значения рН в конце хранения. Покрытие в большей степени воздействовало на значения L* (яркость), a* (покраснение) и b* (желтизна) (p<0,05). Аналогичная картина наблюдалась при исследовании окисления липидов (1,00 мкмоль МДА (г). Образцы с покрытием, обогащенным эфирным маслом, имели самые низкие значения общего количества аэробных бактерий (3,29 log КОЕ/г), дрожжей и плесени (2,99 log КОЕ/г), молочнокислых бактерий (2,23 log КОЕ/г) и общего количества психрофильных бактерий (2,58 log КОЕ/г). Хотя влияние покрытия на показатели клейкости, липкости и жевательности говяжьих котлет в конце хранения было значительным (p<0,05), оно не воздействовало на другие текстурные свойства. Текущие исследования показали, что цветочную камедь Алтея розового можно использовать в съедобных покрытиях, а при обогащении эфирным маслом Thymbra spicata ее можно применять в мясных продуктах для сохранения и продления срока годности.

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