Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice r...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2023-11-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1929 |
| _version_ | 1797640406390800384 |
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| author | Gulmira Kenenbay Urishbay Chomanov Samat Kozhakhmetov Alibek Tursunov Torgyn Zhumaliyeva Nurzhan Tultabayev Anuarbek Suychinov |
| author_facet | Gulmira Kenenbay Urishbay Chomanov Samat Kozhakhmetov Alibek Tursunov Torgyn Zhumaliyeva Nurzhan Tultabayev Anuarbek Suychinov |
| author_sort | Gulmira Kenenbay |
| collection | DOAJ |
| description |
This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.
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| first_indexed | 2024-03-11T13:31:18Z |
| format | Article |
| id | doaj.art-5c906b995aeb442a81c6b40a001b2319 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-03-11T13:31:18Z |
| publishDate | 2023-11-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-5c906b995aeb442a81c6b40a001b23192023-11-02T17:31:04ZengHACCP ConsultingPotravinarstvo1337-09602023-11-011710.5219/1929Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâtéGulmira Kenenbay0Urishbay Chomanov1Samat Kozhakhmetov2Alibek Tursunov3Torgyn Zhumaliyeva4Nurzhan Tultabayev5Anuarbek Suychinov6Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan, Tel.: +77017884556Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, Kazakhstan, Tel.: +77017884556Human Microbiome Lab Center for Life Sciences, National Laboratory Astana, Nazarbayev Uni-versity, 53 Kabanbay batyr ave., Astana, Z05H0P9, KazakhstanKazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, KazakhstanKazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, KazakhstanKazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 "G", 050060, Almaty, KazakhstanKazakh Research Institute of Processing and Food Industry (Semey Branch), 29 Bairursynov Street, 071410, Semey, Kazakhstan, Tel.: +7 7222 770026 This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1929pateliquorice rootginger rootmicrobiological safetywater activitypH |
| spellingShingle | Gulmira Kenenbay Urishbay Chomanov Samat Kozhakhmetov Alibek Tursunov Torgyn Zhumaliyeva Nurzhan Tultabayev Anuarbek Suychinov Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté Potravinarstvo pate liquorice root ginger root microbiological safety water activity pH |
| title | Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté |
| title_full | Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté |
| title_fullStr | Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté |
| title_full_unstemmed | Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté |
| title_short | Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté |
| title_sort | effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pate |
| topic | pate liquorice root ginger root microbiological safety water activity pH |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1929 |
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