Antioxidant and Antimicrobial Effects of Oregano on Quality Characteristics of Model Pork Batters

The paper presents the study of the effect of oregano (Origanum vulgare L.) on quality characteristics of vacuum‐packed model pork batters during 10 days of refrigerated storage. The raw materials for the production of meat batters were pork meat from ham and jowl. In each of four experimental series, five batters differentiated by the added preparations of oregano (dried spice, water extract, ethanol extracts: 40% (v/v) and 70% (v/v)) were prepared. The antioxidant, antimicrobial effect of oregano, color parameters, and sensory characteristics of model pork batters were determined after 1, 5, and 10 days of storage. It was found that the addition of oregano preparations did not deteriorate the sensory quality of batters. The most effective antioxidant activity after 10 days of storage exhibited water and ethanol extracts of oregano. Compared with control batter only the growth of Enterobacteriaceae and enterococci during storage were inhibited by ethanol extracts of oregano. Practical Application Using of various preparations of oregan0o: dried spice, water extract, and 40% (v/v) and 70% (v/v) ethanol extracts, allowed to obtain model pork batters of good quality. All preparations of oregano exhibited antioxidant and antimicrobial properties and did not deteriorate the sensory characteristics of pork batters. The results obtained for model pork batters indicate the potential application of ethanol extracts of oregano in the production of different types of meat products made of minced pork subjected to thermal processing and stored under refrigerated conditions in vacuum packaging, e.g. ready‐to‐eat products.