Lee J, Sung JM, Cho HJ, Woo SH, Kang MC, Yong HI, Kim TK, Lee H, Choi YS. Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.
Food Sci Anim Resour 2021;
41:1060-1077. [PMID:
34796331 PMCID:
PMC8564319 DOI:
10.5851/kosfa.2021.e58]
[Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/07/2021] [Accepted: 10/08/2021] [Indexed: 11/16/2022] Open
Abstract
Food additives are required to maintain the freshness and quality of foods,
particularly meats. However, chemical additives may not be preferred by
consumers, and natural materials with antimicrobial and antioxidant effects may
be used as replacements for common chemical additives. Accordingly, in this
study, we compared the antimicrobial and antioxidant activities of natural
compounds extracted with ethanol and hot water, and emulsion sausage prepared
with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid
reactive substances (TBARS), and Clostridium perfringens growth
during storage. The antimicrobial activities of 49 natural extract candidates
against Listeria monocytogenes, C.
perfringens, Salmonella spp., and Escherichia
coli were analyzed, and six natural materials with excellent
antibacterial activities, i.e., Elaeagnus umbellata Thunb. f.
nakaiana (Araki) H. Ohba, Punica granatum
L., Ecklonia cava, Nelumbo nucifera Gaertner,
and Schisandra chinensis (Turcz.) Baill., and Rubus
coreanus Miq. were evaluated to determine their total polyphenol
contents and DPPH radical scavenging activities. The total polyphenol contents
of ethanol extracts were higher than those of hot water extracts, whereas DPPH
radical scavenging activity was found to be higher in hot water extracts. The
TBARS values of emulsion sausages were significantly increased as storage time
increased, and the TBARS values of emulsion sausages prepared with natural
extracts were lower than those of control sausages. Natural extract-treated
emulsion sausages showed a 99% reduction in bacterial contents compared
with untreated sausages on day 2, with greater than 99.9% reduction after
day 3. Thus, these results demonstrated that natural extracts could have
applications as natural preservatives in meat products.
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