Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts
PBN-AR
Instytucja
Centralny Instytut Ochrony Pracy - Państwowy Instytut Badawczy
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (25pkt w roku publikacji)
ISSN
0950-5423
EISSN
1365-2621
Wydawca
WILEY-BLACKWELL
DOI
URL
Rok publikacji
2018
Numer zeszytu
1
Strony od-do
62-71
Numer tomu
55
Identyfikator DOI
Liczba arkuszy
Autorzy
(liczba autorów: 2)
Pozostali autorzy
+ 1
Autorzy przekładu
(liczba autorów przekładu: 0)
Słowa kluczowe
angielski
Swamp Cranberry
Vaccinium oxycoccos
Pomace
Antimicrobial
Minced pork
Streszczenia
Język
angielski
Treść
The objective of the study was to determine the antimicrobial activity of Swamp Cranberry (Vaccinium oxycoccos) fruit and pomace extracts (FSCE and PSCE) and their efficiency in minced pork meat. Ethanol (96 and 40%) and water were used for raw material extraction. Organic acids, flavonols, terpenes and stilbenes composition of the extracts was determined using HPLC. Minimal inhibitory concentration and minimum bactericidal/fungicidal concentration were determin ed for bacteria and fungi strains using the broth macrodilution method. The growth inhibition of Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli in inoculated fresh minced pork meat containing 2.5% we-PSCE or we-FSCE (prepared by using 40% ethanol) were evaluated within 6 days of refrigeration storage. Swamp Cranberry pomace extracts contained stilbenes and more organics acids and flavonols than fruit extracts. Extracts inhibited Gram-positive bacteria strains stronger than Gram-negative, regardless of used raw material. The extracts did not show antifungal activity. Water–ethanol extracts (we-FSCE and we-PSCE) had stronger antibacterial properties than ethanolic extracts (e-FSCE and e-PSCE) and aqueous extracts (w-FSCE and w-PSCE). A 2.5% addition of we-PSCE or we-FSCE to minced pork meat resulted in a reduction of the number of pathogenic cells by 4 log cycles after 4 days of refrigeration storage. Baked burgers containing 2.5% of these extracts obtained high ratings for color, taste, odor, juiciness, and o verall acceptability that did not differ statistically from control samples. Extracts from Swamp Cranberry constitute interesting candidates for natural preservatives of minced pork meat.
Inne
System-identifier
PX-5a659ca4d5de351b70bfe7c0
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