Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

Zhang, Huiyun; Kong, Bing; Xiong, Youling L.; Sun, Xinwei

doi:10.1016/j.meatsci.2008.11.011

Cited by 153 publications

(92 citation statements)

References 28 publications

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“…Chlorophyllin-gelatin films and coating applications successfully reduced Staphylococcus aureus and L. monocytogenes in cooked frankfurter (López-Carballo et al, 2008). Individual extracts of clove, rosemary, cassia bark and liquorice demonstrated strong antimicrobial activity; but the mixture of rosemary and liquorice extracts was the best inhibitor against all four types of microbes (L. monocytogenes, Escherichia coli, Pseudomonas fluorescens and Lactobacillus sake) in modified atmosphere-packaged fresh pork and vacuum-packaged ham slices stored at 4°C (Zhang, Kong, Xiong, & Sun, 2009). Santalum album, Cinnamomum cassia, and Artemisia capillaris were the most effective antimicrobials in raw sheep meat (Luo et al, 2007).…”

Section: Meat and Poultry Productsmentioning

confidence: 99%

Antimicrobial herb and spice compounds in food

2010

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Section: Meat and Poultry Productsmentioning

confidence: 99%

Antimicrobial herb and spice compounds in food

2010

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“…Data indicate that an effective action of many compounds exhibiting antibacterial effects is frequently observed only under model conditions (31). Studies conducted up till now on the antibacterial action of lysozyme in combination with other compounds were conducted first of all in broth.…”

Section: Discussionmentioning

confidence: 99%

Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

Kijowski

Marciszewska²,

Cegielska‐Radziejewska

et al. 2013

Bulletin of the Veterinary Institute in Pulawy

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The effect of spraying lysozyme solutions of varying activity on microbiological stability and organoleptic features of chicken legs with skin was investigated. Lysozyme was applied at concentrations ranging from 3,000 to 48,000 U/mL. The effect of storage time at 4 o C on the total aerobic bacterial count, coli titre, occurrence of enterococci, anaerobic spore forming bacilli, and pathogenic staphylococci was analysed along with the examination of sensory quality attributes. The investigations showed that the addition of lysozyme resulted in a considerable inhibition of growth of the initial aerobic bacterial counts and a limitation of disadvantageous organoleptic changes during cold storage of the legs. The lysozyme solution with the activity of 48,000 U/mL caused a 20-fold reduction in the initial aerobic bacterial count. Sensory examination showed that samples subjected to the action of lysozyme and stored for 120 h under cold storage conditions did not differ qualitatively from fresh legs. The obtained results revealed that lysozyme might be an effective agent extending shelf-life of portioned poultry meat.

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“…We first conducted a detailed examination of the effects of selected food additives on the growth (in culture medium) of L. plantarum, a LAB species commonly associated with the spoilage of industrialized meat products (ZHANG et al, 2009;AMMOR et al, 2005). We then used the results of this analysis to establish experimental meat product formulations and to test the shelf life of the products produced under these formulations.…”

Section: Increases In Sodium Chloride Sodium Lactate Garlic and Somentioning

confidence: 99%

“…While some metabolic products of LAB growth, like organic acids and bacteriocins, play an important role in food preservation (DABÉS et al, 2001), the uncontrolled growth of some LAB species leads to the spoilage of meat and meat products (ZHANG et al, 2009;AMMOR et al, 2005). Indeed, LAB were identified as the largest spoilage-causing population in vacuum-packed products, in products kept at a modified atmosphere, as well as in other processed meat products that were kept refrigerated (SAMELIS et al, 2000;KREYEN SCHMIDT et al, 2010;VERCAMMEN et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

Sarmento¹,

Colla²,

Canan³

et al. 2015

Sem. Ci. Agr.

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The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p≤0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w -1 ) and 2.4-3.5% sodium chloride (w w -1 ), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product's shelf life. Key words: Fractional factorial desing, Lactobacillus plantarum, sausage, sodium chloride, sodium lactate, sodium polyphosphate ResumoO rápido crescimento de bactérias láticas (BAL) em carnes e produtos cárneos leva a deterioração, reduzindo sua vida útil. Embora os aditivos alimentares sejam conhecidos por diminuir o crescimento de BAL, este efeito não tem sido avaliado especificamente. Neste trabalho, foi realizada uma análise detalhada dos efeitos do cloreto de sódio, polifosfato de sódio, lactato de sódio, nitrito/nitrato de sódio e alho no crescimento de Lactobacillus plantarum, em meio de cultura. Os resultados foram utilizados para desenvolver e testar experimentalmente formulações de produtos cárneos. Inicialmente, o efeito

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Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

Cited by 153 publications

References 28 publications

Antimicrobial herb and spice compounds in food

Antimicrobial herb and spice compounds in food

Effect of Lysozyme Treatment on Quality and Bacterial Contamination of Chilled Chicken Legs

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

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