ROSEMARY, THYME AND OREGANO ESSENTIAL OILS INFLUENCE ON PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL STABILITY OF MINCED MEAT

Abstract

In this paper we have analysed the capacity of essential oils from aromatic plants in order to slow or stop down the physicochemical degradation and microbiological infestation of raw minced meat processes. Three essential oils: thyme, rosemary and oregano were chosen for the experimental study due to their acknowledged antiseptic effect and their flavour acceptance by consumers. The physicochemical and microbiological properties for a mixture of pork and beef meat were analysed throughout four days. Water content, total fat, total protein, easily hydrolysable nitrogen, pH and water activity were determined. The experimental measurements were performed considering the following concentrations: 0.5, 1.0 and 1.5% for the essential oil incorporated into meat. The evaluation of microbiological stability was determined as well. The results indicated that essential oils have a significant influence on the physicochemical properties correlated with microbiological stability when prolonging the shelf - life of minced meat.