Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat

Nagai, Takeshi; Inoue, Reiji; Kanamori, Norio; Suzuki, Nobutaka; Nagashima, Toshio

doi:10.1016/j.foodchem.2005.03.045

Cited by 112 publications

(83 citation statements)

References 27 publications

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Section: Resultssupporting

confidence: 92%

“…At the same storage times, the preservatives significantly inhibited aerobic counts compared to DW (p < 0.05), and the inhibiting effect of CNP was stronger than LA. In comparison to chilled mutton, the TACs values for chilled beef in refrigerated storage were reduced significantly, which is in agreement with a report by Nagai et al (2006).The beef and mutton that were treated with DW attained a TACs value of 6.02 and 6.96 log CFU/mL on week 3, respectively, while they attained 7.47 and 7.13 log CFU/mL on week 4, which outnumbered the microbiological acceptability limit of 7 log CFU/mL for raw meat (GB/T 4789.2-2010, China), indicating a microbiological shelf-life of approximately 3 weeks for DW treatments. It was concluded that the solutions of CNP and LA were significantly delaying microbial growth (p < 0.05) in comparison to the DW, and the CNP solution could especially extend the shelf-life of beef to 4 weeks and extend that of mutton to close to 4 weeks.…”

supporting

confidence: 92%

“…However, the clove extract, which had eugenol as its major component, had the highest free radical-scavenging ability among the 32 spice extracts tested (Wojdyło et al, 2007) and also exhibited stronger inhibitory ability on the TBARS formation as well as greater ferric-reducing power in cooked pork patties (Kong et al, 2010). Nagai et al (2006) demonstrated that propolis not only had higher hydroxyl radical scavenging activity (over 77% inhibition) but also had the strongest superoxidescavenging activities among the ascorbic acid, α-tocopherol and honey species that were tested. Chitosan significantly inhibited lipid oxidation and premature browning of ground beef (Suman et al, 2011).…”

Section: Thiobarbituric Acid Reactive Substances (Tbars) Analysismentioning

confidence: 94%

“…Beef and mutton are more popular in consumers due to contents of higher protein and lower fatty acids than pork. Antimicrobial properties, lipid oxidation-inhibiting effects and color stabilization by different incorporated natural preservatives have been previously reported in ground beef, cooked beef, fresh beef, beef patties, beef burgers, or minced lamb meat/fresh mutton (Suman et al, 2011;Brettonnet et al, 2010;DeJong and Lanari, 2009;Nagai et al, 2006;Hayes et al, 2010;Tang et al, 2006;Trindade et al, 2010;Rao et al, 2008;Jayathilakan et al, 2007). Limited information is available on the effects of compound natural preservatives on chilled beef and mutton under vacuum packaging in refrigerated storage.…”

mentioning

confidence: 99%

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The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

FSTR

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A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 − 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.Keywords: compound natural preservative, beef, mutton, vacuum packaging, refrigerated storage *To whom correspondence should be addressed. haojm.1@163.com (J. Hao) IntroductionMany food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution for the desired shelf-life. The spoilage of food is a complicated process involving the interactions of microbial, physical, and chemical changes. Microbial contamination and lipids oxidation in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf-life (Rao et al., 2008). A cold distribution chain is imperative, but it cannot assure the quality and safety of all perishable foods by itself. Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al., 2001;Zhu et al., 2009;Kong et al., 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al., 1996;Rhee et al., 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al., 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al., 2010). Cinnamon was the second most powerful extract (Kong et al., 2010). Moreover, preservative effects increased with spice concentrations. The incorporatio...

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Section: Resultssupporting

confidence: 92%

supporting

confidence: 92%

Section: Thiobarbituric Acid Reactive Substances (Tbars) Analysismentioning

confidence: 94%

mentioning

confidence: 99%

See 2 more Smart Citations

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Jin

Yang

et al. 2013

FSTR

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“…Honey contains both aqueous and lipophilic antioxidants, and interaction between these antioxidants suggests honey's potential as an ideal natural antioxidant that can act at various cellular sites in the case of PQ poisoning [16,17]. Tualang honey (TH) is a wild honey harvested from Tualang trees found in many Asian rainforests.…”

mentioning

confidence: 99%

Survival Time and Histological Outcome of Major Organs Following Honey Administration to Acute Paraquat-Intoxicated Rats: A Preliminary Study

Tang

Jaafar

Gan

et al. 2017

Int J Pharm Pharm Sci

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Objective: The objective of this research was to investigate the possible protective effect of Tualang honey (TH) in acute paraquat (PQ) toxicity in rats.Methods: A total of 48 male Sprague-Dawley rats aged eight weeks old were used. Oral PQ and TH were administered at 225 mg/kg and 0.2 g/kg, respectively. The effects of single and multiple TH treatmentson PQ-intoxicated rats were then investigated. Single TH treatment groups received TH at 0.5 (PQ+TH0.5h), 2 (PQ+TH2h) or 6 (PQ+TH6h) hours following PQ administration. Multiple TH treatment groups received TH at 0.5, 2 and 6 h (PQ+THtrp) or further daily treatment for the following six days (PQ+TH7d) after PQ administration (n=6 per group). The survival time of the rat was recorded until day 28 before sacrifice, which was followed by a histological examination.Results: Treatment with TH did not improve the survival rate of PQ-intoxicated rats. However, the median survival time of rats that received multiple TH treatments was significantly longer compared to that of the PQ+TH6h group. TH treatment was found to improve the histological outcomes of PQ-intoxicated rats, particularly in the lungs. Conclusion:Our findings suggest the potential role of honey in delaying the toxic effects of PQ.

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Honey for acute cough in children

Oduwole¹,

Meremikwu²,

Oyo‐Ita³

et al. 2008

Cochrane Database of Systematic Reviews

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Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat

Cited by 112 publications

References 27 publications

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Survival Time and Histological Outcome of Major Organs Following Honey Administration to Acute Paraquat-Intoxicated Rats: A Preliminary Study

Honey for acute cough in children

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