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Article: Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
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TitleAntibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
 
AuthorsShan, B1
Cai, YZ1
Brooks, JD2
Corke, H1
 
KeywordsAntibacterial
Antioxidant
Herbs
Raw pork
Spices
 
Issue Date2009
 
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
 
CitationJournal Of The Science Of Food And Agriculture, 2009, v. 89 n. 11, p. 1879-1885 [How to Cite?]
DOI: http://dx.doi.org/10.1002/jsfa.3667
 
AbstractBACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (~20°C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid-reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract-treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. © 2009 Society of Chemical Industry.
 
ISSN0022-5142
2013 Impact Factor: 1.879
 
DOIhttp://dx.doi.org/10.1002/jsfa.3667
 
ISI Accession Number IDWOS:000268505800011
Funding AgencyGrant Number
University of Hong Kong (Seed Funding for Basic Research)
Funding Information:

This work was supported by grants from The University of Hong Kong (Seed Funding for Basic Research).

 
ReferencesReferences in Scopus
 
DC FieldValue
dc.contributor.authorShan, B
 
dc.contributor.authorCai, YZ
 
dc.contributor.authorBrooks, JD
 
dc.contributor.authorCorke, H
 
dc.date.accessioned2010-09-06T09:55:32Z
 
dc.date.available2010-09-06T09:55:32Z
 
dc.date.issued2009
 
dc.description.abstractBACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (~20°C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid-reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract-treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. © 2009 Society of Chemical Industry.
 
dc.description.naturelink_to_subscribed_fulltext
 
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2009, v. 89 n. 11, p. 1879-1885 [How to Cite?]
DOI: http://dx.doi.org/10.1002/jsfa.3667
 
dc.identifier.citeulike5177916
 
dc.identifier.doihttp://dx.doi.org/10.1002/jsfa.3667
 
dc.identifier.epage1885
 
dc.identifier.hkuros158396
 
dc.identifier.isiWOS:000268505800011
Funding AgencyGrant Number
University of Hong Kong (Seed Funding for Basic Research)
Funding Information:

This work was supported by grants from The University of Hong Kong (Seed Funding for Basic Research).

 
dc.identifier.issn0022-5142
2013 Impact Factor: 1.879
 
dc.identifier.issue11
 
dc.identifier.openurl
 
dc.identifier.scopuseid_2-s2.0-68149183053
 
dc.identifier.spage1879
 
dc.identifier.urihttp://hdl.handle.net/10722/89334
 
dc.identifier.volume89
 
dc.languageeng
 
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
 
dc.publisher.placeUnited Kingdom
 
dc.relation.ispartofJournal of the Science of Food and Agriculture
 
dc.relation.referencesReferences in Scopus
 
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.
 
dc.subjectAntibacterial
 
dc.subjectAntioxidant
 
dc.subjectHerbs
 
dc.subjectRaw pork
 
dc.subjectSpices
 
dc.titleAntibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
 
dc.typeArticle
 
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<description.abstract>BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and antioxidant capacities that could be potentially used as natural preservatives in raw pork. RESULTS: The inhibitory effects of cinnamon stick, oregano, clove, pomegranate peel and grape seed extracts on Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica were evaluated in raw pork at room temperature (~20&#176;C). The influences of these extracts on lipid oxidation in the meat were also investigated. The pH, colour parameters and TBARS (thiobarbituric acid-reactive substances) values were tested periodically. The results showed that all five natural extracts, especially clove, were effective against the bacteria. During storage the colour parameters of the extract-treated pork samples changed slightly, in comparison with significant changes in the control. Treatments with these extracts increased the stability of raw pork against lipid oxidation. Clove was the most effective for retarding lipid oxidation and presented the highest antioxidant activity in raw pork. CONCLUSION: This study suggests that the tested extracts, especially clove, have potential as natural preservatives to reduce numbers of pathogenic bacteria, colour degradation and lipid oxidation in raw pork. &#169; 2009 Society of Chemical Industry.</description.abstract>
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Author Affiliations
  1. The University of Hong Kong
  2. Auckland University of Technology