Research Article

The impact of addition of fresh and dried rosemary and its extracts on the quality of minced goose meat during the cold storage period.

Małgorzata Jakubowska, Beata Hartuna, Paweł Nawrotek, Tadeusz Karamucki, Magdalena Struk, Paulius Matusevičius

¹Department of Immunology, Mikrobiology and Physiological Chemistry, West Pomeranian University of Technology, Szczecin, al. Piastów 45, 70-311 Szczecin, Poland

²Department of Animal Science, Lithuanian Veterinary Academy, Tilžės Str.18, LT-47181, Kaunas, Lithuania

1. Acta Sci. Pol. Zootechnica, 15(2), 2016, 11‒24
2. DOI: 10.21005/asp.2016.15.2.02

Abstract. We investigated the impact of 0.2% addition of fresh and dried rosemary, as well as its extracts obtained during its processing, on the physical, sensory and hygienic quality of minced goose meat during the cold storage period. The analyzes were performed to assess the total number of mesophilic bacteria (including the Enterobacteriaceae family and Staphylococcus sp.) as well as the psychrophilic aerobic bacteria. We have evaluated pH and color, basing on the designation of L*a*b* parameters of color discriminants and performed the sensory analysis. The addition of fresh and dried rosemary and its extracts during the 7 day cold storage has blocked the activity of mesophilic bacteria in meat, but did not stop the psychrophilic bacteria. The best antibacterial activity was shown by the D rosemary extract. In the groups in which we used the rosemary and its extracts, we have observed the elucidation of meat and a significant increase of b* parameter after 7 days of cold storage. With the increasing time of storage, the decrease in flavor and aroma of minced meat was noted.

Keywords: goose, meat, rosemary, quality, microbiology, cold storage