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
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
