Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Abstract

Seung-Hye Woo (https://orcid.org/0000-0002-6805-4553) Min-Cheol Kang (https://orcid.org/ 0000-0002-9658-9045 ) Tae-Kyung Kim (https://orcid.org/0000-0002-6349-4314) Hae In Yong (https://orcid.org/0000-0003-0970-4496) Heeyoung Lee(https://orcid.org/0000-0001-6115-9179) Yun-Sang Choi (https://orcid.org/0000-0001-8060-6237) Competing interestsNo potential conflict of interest relevant to this article was reported. Funding sourcesState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available.

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

“…Forty-nine natural extracts obtained from previous studies [23] and forty-seven plants were freeze dried and ground into a powder using a grinder (Cgolenwall, China) for extraction. A mixture was prepared by selecting a 6 natural product with excellent antibacterial activity from ninety-six natural extracts (Supplementary Table 1).…”

“…To prepare the natural preservative mixture of sorbic acid, four candidate substances showing antibacterial effects were selected from 48 natural extract candidate substances whose antibacterial activity was measured in this study. In addition, for the development of universal natural preservatives, two types of natural extracts (Nelumbo nucifera and Ecklonia cava) that have shown antibacterial effects in previous studies were used [23], and a total of six natural extracts were combined to demonstrate their potential as universal natural preservatives in various combinations. The profile of the natural extract mixtures is presented in Table 2.…”

“…The sausages were prepared using chopped lean meat (50%), pork back fat (25%), and ice water (25%). The sausages were prepared according to the method described by Lee et al [23]. Lean meat was homogenized, ground for 20 s in a silent cutter, and then mixed with ice water.…”

“…Four natural extracts (Paeonia japonica (Makino) Miyabe & Takeda, Rhus chinensis Mill, Paeomia suffruticosa, and Psidium guajava) showed antibacterial activity against four pathogens (L. monocytogenes, C. perfringens, Salmonella spp., and E. coli). In addition, based on the results of previous studies that Nelumbo nucifera and Ecklonia cava extracts showed excellent antibacterial activity against pathogens, they were selected as materials for further research [23]. Serial dilution analyses were performed to obtain the MICs and MBCs for the six selected natural extracts and grapefruit seed extracts (positive control).…”

Uso do extrato de romã (Punica granatum L.) na superfície dentinária erodida: ação antioxidante, resistência de união e análise morfológica da interface adesiva após envelhecimento

“…A redução do radical DPPH é monitorada pelo decréscimo da absorbância durante a reação (Prior & Cao, 1999). O método de sequestro do radical DPPH é utilizado para avaliar a atividade antioxidante de extratos, e tem sido amplamente empregado na indústria alimentícia (Mira-Sánchez et al, 2020;Lee et al, 2021).…”