Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
Kenenbay G. Chomanov U. Kozhakhmetov S. Tursunov A. Zhumaliyeva T. Tultabayev N. Suychinov A.
2023HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2023#17886 - 898 pp.
This work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts.
ginger root , liquorice root , microbiological safety , pate , pH , water activity
Text of the article Перейти на текст статьи
Kazakh Research Institute of Processing and Food Industry, Gagarin Ave., 238 G, Almaty, 050060, Kazakhstan
Human Microbiome Lab Center for Life Sciences, National Laboratory Astana, Nazarbayev Uni-versity, 53 Kabanbay batyr ave., Astana, Z05H0P9, Kazakhstan
Kazakh Research Institute of Processing and Food Industry (Semey Branch), 29 Bairursynov Street, Semey, 071410, Kazakhstan
Kazakh Research Institute of Processing and Food Industry
Human Microbiome Lab Center for Life Sciences
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026