Spicy and Aromatic Plants for Meat and Meat Analogues Applications

Romina Alina Marc (Vlaic); Vlad Mureșan; Andruţa E. Mureșan; Crina Carmen Mureșan; Anda E. Tanislav; Andreea Pușcaș; Georgiana Smaranda Marţiș (Petruţ); Rodica Ana Ungur

doi:10.3390/plants11070960

Plants (Apr 2022)

Spicy and Aromatic Plants for Meat and Meat Analogues Applications

Romina Alina Marc (Vlaic),
Vlad Mureșan,
Andruţa E. Mureșan,
Crina Carmen Mureșan,
Anda E. Tanislav,
Andreea Pușcaș,
Georgiana Smaranda Marţiș (Petruţ),
Rodica Ana Ungur

Affiliations

Romina Alina Marc (Vlaic): Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Vlad Mureșan: Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Andruţa E. Mureșan: Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Crina Carmen Mureșan: Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Anda E. Tanislav: Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Andreea Pușcaș: Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Georgiana Smaranda Marţiș (Petruţ): Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania
Rodica Ana Ungur: Department of Rehabilitation Iuliu-Haţieganu, Faculty of General Medicine, University of Medicine and Pharmacy, 8 Victor Babes Street, 400012 Cluj-Napoca, Romania

DOI: https://doi.org/10.3390/plants11070960
Journal volume & issue: Vol. 11, no. 7
p. 960

Abstract

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Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.

Published in Plants

ISSN: 2223-7747 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Botany
Website: http://www.mdpi.com/journal/plants

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