Rosmariini eeterliku õli mõju sealihast lihapallide kvaliteedinäitajatele
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Kuupäev
2025
Kättesaadavus
04.09.2025
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Viimastel aastatel on kasvanud huvi looduslike säilitusainete kasutamise vastu lihatoodetes, et vähendada sünteetiliste ainete tarbimist. Rosmariini (Rosmarinus officinalis) eeterlik õli on tuntud oma antioksüdantsete ja antimikroobsete omaduste poolest ning seda kasutatakse toiduainetööstuses nii maitse- kui ka säilitusainena.
Käesoleva bakalaureusetöö eesmärk oli uurida rosmariini eeterliku õli mõju sealihast valmistatud lihapallide tehnoloogilistele mikrobioloogilistele ja sensoorsetele omadustele ning hinnata selle sobivust loodusliku säilitusainena.
Eksperimentaalses osas valmistati lihapallid, kuhu lisati rosmariini eeterlikku õli kahes erinevas kontsentratsioonis (0,125% ja 0,25%) ning võrreldi neid kontrollprooviga (ilma eeterliku õlita). Lihapalle säilitati temperatuuril +2 ± 1 °C ning analüüsid viidi läbi kolmel erineval säilituspäeval (1., 5. ja 8. päev). Hinnati toodete pH-d, värvust, kuumtöötlemiskadu, mikrobioloogilisi näitajaid ja sensoorseid omadusi.
Tulemused näitasid, et rosmariini eeterliku õli lisamine ei avaldanud olulist mõju lihapallide värvusele ega kuumtöötlemiskaole, kuid mõjutas mõningal määral pH-väärtust ja mikrobioloogilist stabiilsust. Madalaim eeterliku õli kontsentratsioon (0,125%) avaldas mõõdukat pärssivat mõju bakterite ja hallitusseente kasvule, kuid statistiliselt olulist erinevust võrreldes kontrollprooviga ei olnud. Kõrgem kontsentratsioon (0,25%) mõjus sensoorsetele omadustele negatiivselt, eriti maitsele ja lõhnale, kuid statistilist erinevust ei leitud. Visuaalsed omadused säilisid hästi kogu säilitusperioodi vältel kõigis proovides
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Kokkuvõttes võib öelda, et rosmariini eeterlik õli võib teatud tingimustel ja väiksemas koguses aidata parandada sealihast lihapallide mikrobioloogilist stabiilsust, kuid selle mõju sõltub kasutatavast kontsentratsioonist ja võib piirata toote sensoorseid omadusi. Edasistes uuringutes soovitatakse keskenduda optimaalsete kontsentratsioonide leidmisele ning uurida ka rosmariini eeterliku õli kombineerimist teiste looduslike säilitusainetega.
In recent years, there has been a growing interest in using natural preservatives in meat products, spurred by the need to reduce the use of artificial additives. Essential oils of rosemary (Rosmarinus officinalis) are known for their antioxidant and antimicrobial properties and are widely used in the food industry as flavourings and preservatives. The aim of the study was to examine the effects of rosemary essential oil on the technological, microbiological and sensorical characteristics of pork meatballs and to evaluate its suitability as a natural preservative. In the experimental phase, meatballs were prepared with two concentrations of rosemary essential oil (0.125% and 0.25%) and compared to a control sample (without added essential oil). The samples were stored at +2 ± 1 °C and analyzed on three different storage days (days 1, 5, and 8). Parameters assessed included pH, color, cooking loss, microbiological indicators, and sensory characteristics. The results showed that the addition of rosemary essential oil did not significantly affect pH or microbiological stability. A lower concentration (0.125%) had a moderate inhibitory effect on bacterial and fungal growth, but these differences were not statistically significant compared to the control. The higher concentration (0.25%) adversely affected sensory characteristics, especially taste and smell, but no statistically significant difference was observed. The visual characteristics were stable in all samples over the storage period. In conclusion, rosemary essential oil can contribute to improving the microbiological stability of pork meatballs under certain conditions and at lower concentrations, but its effectiveness depends on the dose used and may reduce the product's visual characteristics. Further research should be conducted to determine the optimal concentrations and to investigate the use of rosemary essential oil in combination with other natural preservatives.
In recent years, there has been a growing interest in using natural preservatives in meat products, spurred by the need to reduce the use of artificial additives. Essential oils of rosemary (Rosmarinus officinalis) are known for their antioxidant and antimicrobial properties and are widely used in the food industry as flavourings and preservatives. The aim of the study was to examine the effects of rosemary essential oil on the technological, microbiological and sensorical characteristics of pork meatballs and to evaluate its suitability as a natural preservative. In the experimental phase, meatballs were prepared with two concentrations of rosemary essential oil (0.125% and 0.25%) and compared to a control sample (without added essential oil). The samples were stored at +2 ± 1 °C and analyzed on three different storage days (days 1, 5, and 8). Parameters assessed included pH, color, cooking loss, microbiological indicators, and sensory characteristics. The results showed that the addition of rosemary essential oil did not significantly affect pH or microbiological stability. A lower concentration (0.125%) had a moderate inhibitory effect on bacterial and fungal growth, but these differences were not statistically significant compared to the control. The higher concentration (0.25%) adversely affected sensory characteristics, especially taste and smell, but no statistically significant difference was observed. The visual characteristics were stable in all samples over the storage period. In conclusion, rosemary essential oil can contribute to improving the microbiological stability of pork meatballs under certain conditions and at lower concentrations, but its effectiveness depends on the dose used and may reduce the product's visual characteristics. Further research should be conducted to determine the optimal concentrations and to investigate the use of rosemary essential oil in combination with other natural preservatives.
Kirjeldus
Bakalaureusetöö
Toiduainete tehnoloogia õppekaval
Märksõnad
bakalaureusetööd, antioksüdandid, sensoorsed omadused, looduslik säilitusaine, lihatooted