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The study aims to establish if the packages based on paper or LDPE modified with extract of thyme and garlic are efficient in preserving the summer salame during storage, as compared with the unmodified packages. Eight different types of packages based on paper or LDPE impregnated in the aqueous extracts of thyme and garlic were prepared and used to test their preservation activity during the storage of the summer salame, a Romanian meat product, at room temperature and light. The eight types of packages are as follows: product impregnated in extract of thyme (IP thyme) and garlic (IP garlic), summer salame packaged in unmodified paper (H) and LDPE (LDPE), summer salame packaged in paper impregnated in extract of thyme (IH thyme) and in extract of garlic (IH garlic), summer salame packaged in LDPE impregnated in extract of thyme (ILDPE thyme) and in extract of garlic (ILDPE garlic). At 0, 3 and 6 days, the following physico-chemical parameters were monitored during storage: acidity, pH, water, salt and protein content. Additionally, the changes of the organoleptic characteristics were established. It was observed that the most reduced decrease of the acidity and protein content during storage occured in the summer salame impregnated in the thyme extract and in the salame packaged in the paper impregnated in the garlic extract. Moreover, the organoleptic characteristics of the samples impregnated in the thyme and garlic extract, excepting those in packages based on LDPE were not significantly changed during storage, at room temperature and under light. [ABSTRACT FROM AUTHOR]

The chemical changes of homemade curd cheese were evaluated during storage in unmodified and modified packages with extract of garlic (Allium sativum) and thyme (Satureja hortensis), during 3 and 6 day, at room temperature. White paper and low density polyethylene have been used as packaging materials. The influence of type packaging during storage on titrated acidity, chloride, protein and dry weight content was investigated. Also, a set of measurements was performed on cheese stored at room temperature without being packed, after being treated with thyme or garlic extract by immersion for 10 minutes in the extract. The basic compounds from thyme extract and the antioxidant compounds from garlic extract influence the physico-chemical parameters of curd cheese. [ABSTRACT FROM AUTHOR]