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Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of...

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Autores principales: Anton, Dea, Koskar, Julia, Raudsepp, Piret, Meremäe, Kadrin, Kaart, Tanel, Püssa, Tõnu, Roasto, Mati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963448/
https://www.ncbi.nlm.nih.gov/pubmed/31835429
http://dx.doi.org/10.3390/foods8120661
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author Anton, Dea
Koskar, Julia
Raudsepp, Piret
Meremäe, Kadrin
Kaart, Tanel
Püssa, Tõnu
Roasto, Mati
author_facet Anton, Dea
Koskar, Julia
Raudsepp, Piret
Meremäe, Kadrin
Kaart, Tanel
Püssa, Tõnu
Roasto, Mati
author_sort Anton, Dea
collection PubMed
description It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products.
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spelling pubmed-69634482020-01-30 Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork Anton, Dea Koskar, Julia Raudsepp, Piret Meremäe, Kadrin Kaart, Tanel Püssa, Tõnu Roasto, Mati Foods Article It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of Listeria monocytogenes was estimated by challenge testing. The impact on lipid oxidation processes was assessed using thiobarbituric acid reactive substances (TBARS) and high performance liquid chromatography (HPLC) methods. The results showed that the blend of rhubarb petioles and tomato powder added a pleasant color and a combined taste to the product, similar to the taste of salt. In raw samples, considerable microbial growth inhibition was achieved with rhubarb petioles, tomato, and their mixture. Nine treatments of cooked samples had a stronger inhibitory effect on microbial growth compared to control treatments. Among all plant powders, tomato was the most effective inhibitor of yeast and mold growth. However, the challenge test revealed that L. monocytogenes growth in cooked samples was not inhibited during shelf life. In raw samples, rhubarb roots combined with blackcurrant or chokeberry berries effectively inhibited lipid oxidation, and in cooked samples, rhubarb petioles showed a similar effect. In conclusion, it was found that powdered plant materials are well suited for use as antimicrobial and antioxidative agents in minced meat products. MDPI 2019-12-09 /pmc/articles/PMC6963448/ /pubmed/31835429 http://dx.doi.org/10.3390/foods8120661 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Anton, Dea
Koskar, Julia
Raudsepp, Piret
Meremäe, Kadrin
Kaart, Tanel
Püssa, Tõnu
Roasto, Mati
Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
title Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
title_full Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
title_fullStr Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
title_full_unstemmed Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
title_short Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
title_sort antimicrobial and antioxidative effects of plant powders in raw and cooked minced pork
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963448/
https://www.ncbi.nlm.nih.gov/pubmed/31835429
http://dx.doi.org/10.3390/foods8120661
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