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• Microbial assessment of potential functional dairy products with added dried herbs

  59-63

  Kármen Anita Kiss

  Viktória Kapcsándi

  Rebeka Ligeti

  Erika Hanczné Lakatos

  Views:

  132

  The market of dairy products is a dynamically developing sector of the food industry. Potential, functional dairy products, made by adding herbs or spices, will have antimicrobial and antioxidant effect due to the active biochemical agents of the plant additives. Furthermore, these active components will widen the storage life of food products and enhance their organoleptic properties too. We worked out a technology for creating fresh cheeses using a gentle pasteurizing method by treating the mixture of raw milk and 1.5% fat contained in commercial milk. As herb additives, we used citronella (Melissa officinalis), and peppermint (Mentha x piperita) harvested by us and dried them via Tyndall-method in convective dryer on 40 °C for 5.5 hours per day. The drying period took three days. We bought dried citronella and mint from the supermarket, which were dried by ionizing radiation, to compare the microbiological pollution with the herbs dried by us.

  The main target of this research was to create a microbiologically stable, potential functional dairy product. However, because of the bad quality of the raw milk and the gentle heat treatment we used for sterilizing bulk milk, or else, cheeses were not safe for human consumption. As a consequence, we need further studies to modify our technology and get a microbiologically stable product.

• Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage

  189-192

  Miklós Posgay

  Viktória Kapcsándi

  Erika Hanczné Lakatos

  Views:

  169

  The purpose of this study was to evaluate the microbial effect of dried sage (Salvia officinalis L.) on the traditional Hungarian sausage. We added 0.5, 1, 1.5, and 2 w/w% of sage to the sausages and tested them on the 0^th, 7^th and 14^th day. The added dried sage had no effect on the tested microorganisms, but the sage extract inhibited Salmonella, Enterococcus faecium and Staphylococcus aureus.

• The effect of herbs on the microbiological stability and nutritional quality of pariser

  101-104

  Miklós Posgay

  Erika Lakatos

  Viktória Kapcsándi

  Views:

  101

  The purpose of this study was to evaluate the functional properties of dried herbs (Thymus vulgaris L., Origanum vulgare L., Salvia officinalis L.) to improve the quality characteristics and microbiological stability of Hungarian meat product, pariser. The addition of herbs did not affect the microbial properties of the product. According to the Decree No. 4 of 1998 of the Ministry of Health, pariser can be considered safe. The nutritional quality of the different forms of pariser was also acceptable. However, the addition of oregano, sage and thyme changed the flavor characteristics of the parisers and the higher meat content would increase the final price of the product.