Search

Your search keyword '"ZABORSKIENE, GINTARE"' showing total 14 results
Start Over Author "ZABORSKIENE, GINTARE"
14 results on '"ZABORSKIENE, GINTARE"'

7. The Effect of Rosemary and Other Natural Food Additives on the Quality of Minced Pork Meat.

Author

Gustiene, Sonata, Zaborskiene, Gintare, Rokaityte-Stepankeviciene, Anita, Jukniene, Igne, and Riesute, Reda

Subjects
*GROUND meat, *ANTIOXIDANTS, *FATTY acids, *PEROXIDES, *BACTERIAL cultures
Abstract

The demand for high-quality safe meat products has been increasing. In the study, the effects of chosen antioxidants (rosemary, coenzyme Q10, taurine, and creatine) on minced pork meat quality were evaluated. The pork was obtained from Lithuanian producer X without any added water or spices. The study assessed the effects of selected antioxidants in combination with bacterial cultures (Staphylococcus xylosus and Pediococcus pentosaceus) on microbial, physical, chemical and sensory indicators as well. Testing was done on day 1 to day 5 of the study at a 2-4°C temperature, under aerobic conditions. Samples with mixtures of rosemary and other natural additives reduced the pH, amount of yeast and mould, and amount of biogenic amines, acids, and peroxides compared with control. The visual quality of the meat was also improved; therefore, rosemary, in addition to other natural additives, could be used in preparation of new meat products. [ABSTRACT FROM AUTHOR]

Published
2020

9. Rapid Pyrosequencing and Fatty Acid Analysis for Characterization of Bacillus cereus Isolates from Food.

Author

Jonkuviene, Dovile, Salomskiene, Joana, and Zaborskiene, Gintare

Subjects
FATTY acid analysis, BACILLUS cereus, FOOD microbiology, ENTEROTOXINS, MANNITOL, EGG yolk
Abstract

In this study rapid pyrosequencing was used for identification and fatty acid analysis of enterotoxic and non-enterotoxic Bacillus cereus. Presumptive B. cereus strains were isolated from ready-to-eat foods on mannitol-egg yolk-polymyxin agar and the identification was made based on the characteristics of B. cereus sp. Pyrosequencing was carried out on amplicons derived from 3 different 16S gene regions of rDNA using commercial reagent kits. All 30 presumptive Bacillus cereus isolates were identified as B. cereus. At least two sequencing reads of 3 different 16S rDNR gene regions were specific for identification of individual B. cereus isolates. Among B. cereus isolates, 53.3 % were found to be enterotoxic (determined by BCET-RPLA immunoassay kit). Fatty acids produced by more than 50 % of the investigated B. cereus were assumed as typical for these bacteria. The analyzed B. cereus produced a total of 25 typical fatty acids. The strains were highly homogeneous with dominant C4:0, C14:0, C16:0, C16:1, C18:0, C18:1, C18:2 and C22:6n3 fatty acids. Enterotoxic B. cereus was differentiated from the non-enterotoxic by significantly lower amounts of C18:0 and the absence of C18:4 fatty acid. Non-enterotoxic B. cereus did not produce C21:0, C17-.0, C17:1, C20:0 and C15:1 fatty acids. The observed differences of individual fatty acid amounts and similar composition of fatty acids within all investigated B. cereus strains allowed the characterization of these bacteria isolated from ready-to-eat foods. [ABSTRACT FROM AUTHOR]

Published
2013

13. USAGE OF ESSENTIAL OILS COMPONENTS AND LACTIC ACID IN MINCED PORK.

Author

Gustiene, Sonata, Zaborskiene, Gintare, and Rokaityte, Anita

Subjects
COOKING with pork, ESSENTIAL oils, LACTIC acid bacteria
Abstract

The aim of the research is to evaluate an impact of the essential oils components (cinnamaldehyde, thymol, linalool) and lactic acid mixtures on the quality indexes of minced pork. The object of the research is minced pork, without added water, mixed with aquatic solutions of thymol, linalool and cinnamaldehyde, containing lactic acid. After the analysis of the results, statistically reliable pH change was in all groups of pork samples, in comparison with control (p<0.05). The counts of yeast and mould in the pork samples were decreased, however results were not statistically reliable (p>0.05). During the all research the counts of yeast and mould were most decreased in samples processed with thymol (0.3%) and lactic acid (0.5%), there were no yeast and mould observed after 24 hours as well as after 3 days of storage. Total number of biogenic amines in pork samples processed with thymol and lactic acid was significantly decreased (p<0.05). After evaluation of pork sensory properties common flavour intensity was in minced pork samples, processed with linalool and lactic acid mixture. Pork minced meat processed with cinnamaldehyde and lactic acid had more intense residual taste, and more intense outside taste. [ABSTRACT FROM AUTHOR]

Published
2017

14. ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF MIXTURES OF TAXIFOLIN AND ASCORBIC ACID AS ALTERNATIVE TO THE ADDED NITRITE IN DRY-CURED SAUSAGES.

Author

Rokaityte, Anita, Zaborskiene, Gintare, and Orentaite-Gustiene, Sonata

Subjects
SAUSAGES, ANTIOXIDANTS, FOOD dehydration, COOKING
Abstract

Taxifolin (TXF) is a flavonoid rarely used as a single compound. It was recently rediscovered as a highly potential antioxidant with reported therapeutic properties. TXF shows a relatively low toxicity, and could be used as food supplement. However the data about possible protective properties of TXF and information about its stability is scarce. The aim of this work was to evaluate the antioxidant and antimicrobial activity of TXF when it is used together with ascorbic acid (AA) in sausages. Activity of tested materials against lipid (TBA) and protein oxidation, total flavonoid and phenol contents, thiobarbituric acidreactive substances (TBARS) values, DPPH free scavenging activity, ferrous ion chelating agility and microbiological counts were evaluated in dry-cured sausages after 0, 30 days of ripening and 30, 90 and 150 days of storage. TXF+AA effectively inhibited the processes of lipid and protein oxidation and slowed down the rate of lipolysis. Addition of antioxidants decreased (p<0.05) the oxidation, showing TBARS values below 0.4 mg MDA kg-1 of sausages. Therefore, total phenol and flavonoid contents, were higher in samples with TXF + AA than in samples treated only with TXF. Moreover antioxidants reduced the counts of total aerobic bacteria, lactic acid bacteria, mold and yeast during ripening and storage of dry-cured sausages without nitrites. The outcome of this study can help develop new meat products with better nutritional quality and beneficial health aspects. [ABSTRACT FROM AUTHOR]

Published
2017

Catalog

Books, media, physical & digital resources
See catalog results