The effect of winter savory (Satureja montana L.) extract on the quality of cooked pork sausages

Abstract

The effect of winter savory (Satureja montana L.) supercritical extract on pH, Thiobarbituric acid reactive substance value, microbiological profile and sensory attribute of flavour was examined. All four tested concentrations of supercritical fluid extract (0.025, 0.050, 0.075 and 0.100 μL/g) resulted in significant (p<0.05) reduction of thiobarbituric acid reactive substances and inhibition of microbial growth. The addition of supercritical fluid extract had no negative impact on flavour. Therefore, winter savory extract could be successfully applied as natural antioxidant and antimicrobial agent in order to improve quality of cooked pork sausages.