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Flavoring olive oil is an increasing trend in olive oil processing. Growing consumer interest in flavored olive oils by natural material brings the need to evaluate the key limiting factors which is its microbiological stability. The present research compares the microbiological quality of olive oil flavored by 3 flavors (rosemary, garlic, and lemon), prepared by 3 methods to determine changes during storage. The comprehensive microbiological analyses (total number of microorganisms [TCM], anaerobic sporulates, yeasts, molds, bacteria of the family Enterobacteriaceae, bacteria of the genus Salmonella spp., Clostridium botulinum, and lactic acid bacteria) were conducted during 12 months of storage. The best results in TCM were observed in the oil flavored by fresh garlic (0.24 log CFU/mL). The highest counts of anaerobic sporulates were detected in the dried rosemary olive oil (1.10 log CFU/mL). The flavoring materials have significantly higher counts of microorganism than flavored oils (p <.05). The obtained results demonstrated that microorganisms are capable to survive in flavored olive oil and the method of flavoring can affect their growth in a selective way according to the chemical characteristics. [ABSTRACT FROM AUTHOR]

The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower (p <.05) fruity smell. The level of pungent taste significantly increased (p <.05) in the dried rosemary oil, rosemary essential oil, and fresh and dried garlic flavored oils. The intensity of rosemary smell in the sample flavored with essential oil significantly decreased (p <.05) during storage. Opposite effect was observed in the sample flavored with dried rosemary, where the smell significantly increased (p <.05) during storage. The intensity of taste significantly increased (p <.05) in samples flavored by dried rosemary during storage. The peroxide value of all flavored oils samples increased (p <.05) during storage compared to unflavored oil where peroxide value did not change. Color indicators L*, a*, and b* show that addition of fresh rosemary causes the greatest change in olive oil color. The color change, especially the turbidity, was not perceived positive by tasters. [ABSTRACT FROM AUTHOR]

The study presents the results salted, smoked vacuum package pork meat during short maturation time. Samples were as fresh meat before salting, after salting and curing (7th days), and after 28 days of maturation in vacuum package. The average fat content of the fresh semimembranosus muscle (SM) was 1.10 g.100g-1 and in the fresh longissimus dorsi muscle (LDM) 5.58 g.100g-1. The SAFA content in fresh SM was 35.58 g.100g-1 FAME and similar in the LDM was 35.08 g.100g-1 FAME. The MUFA content in fresh SM was 50.18 g.100g-1 and in LDM was higher 51.29 g.100g-1 FAME. The PUFA content in fresh SM was 13.28 g.100g-1 FAME and in LDM and was 13.56 g.100g-1 FAME. The TVB-N content in fresh SM was 6.35 mg.100g-1, after 7 days of salting and curing was similar 6.61 mg.100g-1 and after 28 days maturing increased to 19.65 mg.100g-1. The TVB-N content in the fresh LDM was 7.22 mg.100g-1, after 7 days of salting 7.58 mg.100g-1 and after 28 days of maturing increase to 22.09 mg.100g-1. The content of MDA in fresh SM was 0.056 mg.kg-1 after 7 days of salting and curing was similar 0.06 mg.kg-1 and after 28 days of maturation increased to 0.11 mg.kg-1. The content of MDA in the fresh LDM was 0.046 mg.kg-1 after 7 days of salting 0.05 mg.kg-1 and after 28 days of maturation process 0.09 mg.kg-1. The acid number in the fresh SM was 0.88 mg.KOH.g-1, after 7 days of salting 2.15 mg.KOH.g-1 and after 28 days of ripening 2.26 mg.KOH.g-1. The acid number of fresh LDM was 1.13 mgKOH.g-1, after 7 days salting and curing 2.04 mgKOH.g-1 and after 28 days maturation 2.61 mgKOH.g-1. The peroxide number in the fresh SM was 0.58 mekvO2.kg-1, after 7 day salting 1.03 mekvO2.kg-1, and after 28 days maturation 2.23 mekvO2.kg-1. The peroxide number of fresh LDM was 0.59 mekvO2.kg-1, after 7 days salting 0.98 mekvO2.kg-1, and after 28 days maturation 5.31 mekvO2.kg-1. [ABSTRACT FROM AUTHOR]