Effect of Sumac (R
 hus coriaria
 L.) and Barberry (B
 erberis vulgaris
 L.) Water Extracts on Microbial Growth and Chemical Changes in Ground Sheep Meat

Aliakbarlu, Javad; Mohammadi, Shadieh

doi:10.1111/jfpp.12423

Cited by 24 publications

(8 citation statements)

References 23 publications

(34 reference statements)

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“…Sumac extract fortified wheat breads had extended shelf life and enhanced phenolic content along with unique textural and sensory properties (Wang & Zhu, 2018). Sumac inhibited microbial growth and lipid oxidation of ground sheep meat during refrigerated storage (Aliakbarlu & Mohammadi, 2015). Koobideh Kebab with sumac water extracts had extended shelf life and improved overall acceptability (Yadolahi‐Baghloei et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Properties of cheese and ground beef in the presence of staghorn sumac

Wang

Nie

Gan

et al. 2023

eFood

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Cost-effective and under-exploited plant species as functional food ingredients represent alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus typhina) is considered a good source of natural polyphenols, which can be introduced into food products to carry out some specific technological functions (e.g., antioxidation and preservation). However, sumac fruit as a spice is under-explored for its diversified uses in various food products as a novel functional ingredient. This study explored the technological feasibility and sensory acceptability of two representative sumac-fortified food systems, namely Cheddar cheese and ground beef. Extracts of sumac (0.5%−5%) dose-dependently increased the total phenolic and anthocyanin contents, while reducing thiobarbituric acid reactive substance (up to 46%), total plate counts of bacteria (up to 4.5 log colony-forming units [CFU]/g) and pH of the cheese. In fresh ground beef, sumac extract at concentrations of 1%−5% was effective in reducing the total aerobic counts of Escherichia coli inoculated fresh ground beef by 0.16−1.14 log CFU/g, while improving meat color and oxidative stability during a storage period of 7 days at 4°C. Phytochemical profiling by highperformance liquid chromatography showed the presence of gallic acid, caffeic acid, ellagic acid, quercetin and anthocyanins in the sumac extracts. These compounds were possibly responsible for the antimicrobial and antioxidant activities in the evaluated food systems. Sensory acceptability of Cheddar cheese or cooked beef meatballs with sumac extract addition (0.5%−3%) were similar to their respective controls. This study provides a feasible approach to satisfy healthconscious consumers who favor a natural multifunctional ingredient to preserve food products.

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Section: Introductionmentioning

confidence: 99%

Properties of cheese and ground beef in the presence of staghorn sumac

Wang

Nie

Gan

et al. 2023

eFood

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“…Sumac extract showed to be more effective than barberry extract in inhibiting microbial growth and in controlling chemical changes in the supplemented meat. The application of both extracts to ground sheep meat not only enhanced its sensorial properties but also prolonged its storage life [74]. Moreover, a study showed that Sumac was effective as a natural meat tenderizer [75].…”

Section: Application Of Sumac In Meatmentioning

confidence: 99%

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry

Ghizzawi,

Khaled,

Khatib

et al. 2023

Food Science and Engineering

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Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes. Sumac is considered a valuable plant that governs nutritious elements such as proteins, unsaturated fatty acids, dietary fibers, minerals, vitamins and many polyphenols. Its phenolic content contributes to activate its medical and therapeutic role. Traditionally, sumac was effective in treating several health issues for centuries. Recently, many studies proved that it has an antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, cardioprotective, hypolipidemic and hypoglycemic activities. Sumac succeeded to put its mark in the field of the food industry since it was utilized as a natural food additive such as preservative, antioxidant and colorant in various food products. It successfully boosts the quality of different food items such as bread, meat, dairy products, tomato paste, barley soap, peanut oil and shrimps. In total, sumac spice is not only a nutritious spice that adds a distinctive taste to many dishes, but also when incorporated in food industry it meets the consumer concern for the ''natural label'' food products, as well as its valuable role in disease prevention and health promotion.

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“…Furthermore, L. nobilis is an aromatic plant widely exploited in the food sector, and therefore, its aroma could also be compatible with a meat product. Ibrahim et al (2011), Aliakbarlu and Mohammadi (2015), and Mashau et al (2021) studied the properties of other extracts not widely studied for food preservation when applied by mixing it with minced sheep meat. All the tested sources (extracts from Simmondsia chinensis, Jatropha curcas, Panax ginseng, Z. officinale, Rhus coriaria, Berberis vulgaris, and Moringa oleifera) reduced the initial load of microorganisms belonging to the microbial ecology of sheep meat, confirming the efficacy of the mixing technique.…”

Section: Application Of Plant Extracts On Sheep Meatmentioning

confidence: 99%

“…Ibrahim et al. (2011), Aliakbarlu and Mohammadi (2015), and Mashau et al. (2021) studied the properties of other extracts not widely studied for food preservation when applied by mixing it with minced sheep meat.…”

Section: Antimicrobial Properties Of Plant Extracts On Sheep Meatmentioning

confidence: 99%

An overview of the natural antimicrobial alternatives for sheep meat preservation

Purgatorio

Serio

Chaves‐López

et al. 2022

Comp Rev Food Sci Food Safe

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Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.

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Effect of Sumac (R hus coriaria L.) and Barberry (B erberis vulgaris L.) Water Extracts on Microbial Growth and Chemical Changes in Ground Sheep Meat

Cited by 24 publications

References 23 publications

Properties of cheese and ground beef in the presence of staghorn sumac

Properties of cheese and ground beef in the presence of staghorn sumac

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry

An overview of the natural antimicrobial alternatives for sheep meat preservation

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