The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
Abstract
BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (∼20 °C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid‐reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract‐treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. Copyright © 2009 Society of Chemical Industry
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Cites
Grape seed extract as antioxidant in cooked, cold stored turkey meat
Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., & Skrede, G. (2006) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2005.02.003 · Cited by 239
Cited by
Plant extracts as natural antioxidants in meat and meat products
Shah, M. A., Bosco, S. J. D., & Mir, S. A. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.03.020 · Cited by 599
Plant antimicrobial polyphenols as potential natural food preservatives
Bouarab Chibane, L., Degraeve, P., Ferhout, H., Bouajila, J., & Oulahal, N. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9357 · Cited by 469
Antibacterial and Antifungal Activities of Spices
Liu, Q., Meng, X., Li, Y., Zhao, C.-N., Tang, G.-Y., & Li, H.-B. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18061283 · Cited by 435
Efenberger-Szmechtyk, M., Nowak, A., & Czyzowska, A. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1722060 · Cited by 435
Smaoui, S., Hlima, H. B., Mtibaa, A. C., Fourati, M., Sellem, I., Elhadef, K., Ennouri, K., & Mellouli, L. (2019) · Meat Science · doi:10.1016/j.meatsci.2019.107914 · Cited by 147
Metadata
- Authors
- Shan, B., Cai, Y., Brooks, J. D., & Corke, H.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2009-06-23
- Volume
- 89
- Issue
- 11
- Pages
- 1879-1885
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2001783545
- Cited by
- 212
- References
- 1
- FWCI
- 12.93
- Type
- journal article
- Language
- en
- Open access
- closed
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