THE INFLUENCE OF THE GARLIC EXTRACT ON THE CHEMICAL COMPOSITION, MICROBIOLOGICAL STATUS AND THE SENSORY CHARACTERISTICS OF MINCED PORK MEAT AND THE SEMI-DURABLE SAUSAGE

Abstract

In this paper are given the results from the analysis of the influence of the garlic extract on the chemical composition, the microbiological status and the sensory characteristics of minced pork meat and the semi-durable sausage. In order to do the analysis, we prepared the following four groups of minced pork meat and sausage: group 1 – without a garlic extract, group 2 – with garlic extract of 0.1 g/kg, group 3 – with a garlic extract of 0.2 g/kg, and group 4 – with a garlic extract of 0.3 g/kg. We randomly chose nine samples for the analyzis. Not one of the analyzed groups of minced pork meat and semi-durable sausage showed the presence of Clostridia, Escherichia coli, Salmonella or Listeria monocytogenes. The presence of other bacteria mostly bacilli was confirmed. The largest number of bacteria was confirmed in the controlled groups, while the smallest number of bacteria was in the group with a garlic extract of 0.3 g/kg. The controlled groups of minced pork meat and semi-durable sausage got very little sensory marks, while the best marked were the groups with an extract of 0.3 g/kg. Key words: extract garlic; chemical composition; sensory properties