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
2011 Impact Factor: 1.436
2011 SCImago Journal Rankings: 0.063
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 Field
Value
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
2011 Impact Factor: 1.436
2011 SCImago Journal Rankings: 0.063
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
Author Affiliations
  1. The University of Hong Kong
  2. Auckland University of Technology