EFFECT OF SUMAC (RHUS CORIARIA L.) AND BARBERRY (BERBERIS VULGARIS L.) WATER EXTRACTS ON MICROBIAL GROWTH AND CHEMICAL CHANGES IN GROUND SHEEP MEAT

被引：31

作者：

Aliakbarlu, Javad ^{[1
]}

Mohammadi, Shadieh ^{[1
]}

机构：

[1] Urmia Univ, Dept Food Hyg & Qual Control, Fac Vet Med, Orumiyeh, Iran

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

LIPID OXIDATION; ANTIBACTERIAL ACTIVITY; ANTIOXIDANT; QUALITY; COLOR; BEEF; BACTERIA; STORAGE; LIFE;

D O I：

10.1111/jfpp.12423

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The present study investigated the effect of sumac (SWE) and barberry water extracts (BWE) on microbial growth and chemical changes in ground sheep meat during refrigerated storage. The meat samples were explored for changes in total viable count (TVC), lactic acid bacteria (LAB), coliforms, yeasts and Listeria monocytogenes populations as well as thiobarbituric acid reactive substances (TBARS) value, metmyoglobin (metMb), pH value and sensory quality. The greatest antimicrobial effect of SWE was found on coliforms (by 3.44-log reduction compared with control), L. monocytogenes (3.4-log reduction) and TVC (3.2-log reduction), respectively. The antimicrobial activity of BWE was lower than that of SWE. Furthermore, SWE reduced the degree of lipid oxidation (TBARS value) by 78% and significantly controlled the metMb formation. The best sensory effect of extracts was found on odor score. The results indicated the strong potential of SWE as a natural preservative for ground sheep meat.

引用

页码：1859 / 1866

页数：8

共 30 条

[1]

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef [J].