Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

被引:14
作者
Anton, Dea [1 ]
Koskar, Julia [2 ]
Raudsepp, Piret [1 ]
Meremae, Kadrin [1 ]
Kaart, Tanel [3 ]
Pussa, Tonu [1 ]
Roasto, Mati [1 ]
机构
[1] Estonian Univ Life Sci, Chair Food Hyg & Vet Publ Hlth, Inst Vet Med & Anim Sci, Kreutzwaldi 56-3, EE-51006 Tartu, Estonia
[2] Estonian Vet & Food Lab, Kreutzwaldi 30, EE-51006 Tartu, Estonia
[3] Estonian Univ Life Sci, Chair Anim Breeding & Biotechnol, Inst Vet Med & Anim Sci, Kreutzwaldi 46, EE-51006 Tartu, Estonia
关键词
blackcurrant berries and leaves; blue honeysuckle; chokeberry; rhubarb petioles and roots; tomato; polyphenols; high performance liquid chromatography-mass spectrometry (HPLC-MS); NATURAL ANTIOXIDANTS; NITRITE LEVEL; MEAT; PRODUCTS; OXIDATION; EXTRACTS; RHUBARB; ACID; L;
D O I
10.3390/foods8120661
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.
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页数:18
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