AKTIVITAS BIOLOGIS MINYAK ATSIRI BIJI PALA PADA DAGING DAN PRODUK DAGING: REVIEW

JURNAL SAINS PETERNAKAN NUSANTARA Pub Date : 2022-12-31 DOI:10.53863/jspn.v2i02.560

Efilia Tri Wahyu Utami

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Abstract

Indonesia has a variety of spices that have the potential to be used as a fortifying agent for meat and meat products. This review aims to collect and summarize available evidence from publications that directly measure the biological activity of essential oils present in nutmeg used in meat and meat products. This study uses the literature study method, the literature criteria used are articles reporting on the biological activity of nutmeg essential oil used in meat and meat products published from 2012 to 2022. Nutmeg (Myristica fragrans) is a spice-containing oil. The essential oil which is widely used in the food industry. The most common essential oil constituents found in nutmeg are sabinene, pinene, limonene, terpineol, terpinene. Its components vary depending on changes in soil type, location, origin, method of extraction, and environmental conditions. The addition of nutmeg essential oil can slow down the oxidation of proteins and lipids in meat, control the growth of Escherichia coli and Enterobacter aerogenes, reduce the level of contamination of Salmonella typhimurium and be able to extend the shelf life of meat and meat products to a certain extent.. Keywords: Essential oil, nutmeg, biological activity, meat, meat product

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肉类和肉类产品中ATSIRI籽油的生物活性:综述

印度尼西亚有多种香料，它们有可能被用作肉类和肉制品的强化剂。本综述旨在收集和总结从出版物中直接测量肉和肉制品中使用的肉豆蔻精油生物活性的现有证据。本研究采用文献研究法，文献标准为2012 - 2022年间发表的关于肉豆蔻精油在肉类及肉制品中生物活性的报道。肉豆蔻(Myristica fragrans)是一种香料油。在食品工业中广泛使用的精油。肉豆蔻中最常见的精油成分是沙宾烯、蒎烯、柠檬烯、松油醇、松油烯。其成分根据土壤类型、位置、产地、提取方法和环境条件的变化而变化。添加肉豆蔻精油可以减缓肉中蛋白质和脂质的氧化，控制大肠杆菌和产气肠杆菌的生长，降低鼠伤寒沙门氏菌的污染水平，并能在一定程度上延长肉及肉制品的保质期。关键词:精油，肉豆蔻，生物活性，肉，肉制品

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JURNAL SAINS PETERNAKAN NUSANTARA

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