title: Dietary Effects of Oregano (Origanum VulgarisL.) Plant or Sweet Chestnut (Castanea SativaMill.) Wood Extracts on Microbiological, Chemico-Physical Characteristics and Lipid Oxidation of Cooked ham During Storage.
abstract: The aim of this study was to evaluate the dietary effect of feeding pigs with diets enriched with sweet chestnut wood (Castanea sativaMill.) or oregano (Origanum vulgarisL.) extract on the microbiological and chemical characteristics of cooked pork ham. Three groups of 10 pigs were fed with a control diet (CTRL), with the CTRL diet enriched with 0.2% of oregano extract (OR) and with the CTRL diet enriched with 0.2% of sweet chestnut wood extract (SCW), respectively. Six cooked hams per group were produced, sliced and packaged under a modified atmosphere (N2:CO2=80:20) and stored at refrigeration temperature (4±1°C). Three packages per cooked ham were sampled for analyses at three different storage times (0, 10 and 20 days). At day 0 time, antioxidant capacity of the products (ORACFLassay) and chemical composition were performed. At each sampling time, from all the samples the following analyses were performed: total microbial count (TMC), lactic acid bacteria count (LAB),Enterobacteriaceaecount,Listeria monocytogenes, pH value, colour coordinates (L*, a*, b*), total basic volatile nitrogen (TBVN) and thiobarbituric reactive substances (TBARs) determinations. No differences in TMC, LAB andEnterobacteriaceaecount, pH, TBVN, chemical composition and L* values were registered between the three groups at all the sampling times considered. NoListeria monocytogeneswas detected in the samples tested. Significant differences were registered for ORACFLat 0 days, a* and b* values and TBARs value at 10 and 20 days of storage, with higher values for ORACFL, a* and b* values and lower values for TBARs in SCW and OR than CTRL. No antimicrobial effect could be recorded for OR and SCW but a higher oxidative stability, also highlighted by the colour maintenance, was observed in both OR and SCW.
authors: Department of Veterinary Medicine, University of Perugia , Perugia.
authors: David
authors: D
authors: Ranucci
authors: Department of Veterinary Medicine, University of Perugia , Perugia.
authors: Dino
authors: D
authors: Miraglia
authors: Department of Veterinary Medicine, University of Perugia , Perugia.
authors: Massimo
authors: M
authors: Trabalza-Marinucci
authors: Department of Veterinary Medicine, University of Perugia , Perugia.
authors: Gabriele
authors: G
authors: Acuti
authors: Department of Pharmaceutical Sciences, University of Perugia , Perugia, Italy.
authors: Michela
authors: M
authors: Codini
authors: Department of Pharmaceutical Sciences, University of Perugia , Perugia, Italy.
authors: Maria Rachele
authors: MR
authors: Ceccarini
authors: Department of Veterinary Medicine, University of Perugia , Perugia.
authors: Claudio
authors: C
authors: Forte
authors: Department of Veterinary Medicine, University of Perugia , Perugia.
authors: Raffaella
authors: R
authors: Branciari
keywords: Antioxidant; Cooked ham; Natural storage