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Article: Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

TitleAntibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
Authors
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
Citation
Journal Of The Science Of Food And Agriculture, 2009, v. 89 n. 11, p. 1879-1885 How to Cite?
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°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.
Persistent Identifierhttp://hdl.handle.net/10722/89334
ISSN
2013 Impact Factor: 1.879
ISI Accession Number ID
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).

References

 

Author Affiliations
  1. The University of Hong Kong
  2. Auckland University of Technology
DC FieldValueLanguage
dc.contributor.authorShan, Ben_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorBrooks, JDen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T09:55:32Z-
dc.date.available2010-09-06T09:55:32Z-
dc.date.issued2009en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 2009, v. 89 n. 11, p. 1879-1885en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89334-
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.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectAntibacterialen_HK
dc.subjectAntioxidanten_HK
dc.subjectHerbsen_HK
dc.subjectRaw porken_HK
dc.subjectSpicesen_HK
dc.titleAntibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw porken_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=89 &issue=11&spage=1879&epage=1885&date=2009&atitle=Antibacterial+and+antioxidant+effects+of+five+spice+and+herb+extracts+as+natural+preservatives+of+raw+porken_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/jsfa.3667en_HK
dc.identifier.scopuseid_2-s2.0-68149183053en_HK
dc.identifier.hkuros158396en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-68149183053&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume89en_HK
dc.identifier.issue11en_HK
dc.identifier.spage1879en_HK
dc.identifier.epage1885en_HK
dc.identifier.isiWOS:000268505800011-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridShan, B=8978033800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridBrooks, JD=7402788870en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.citeulike5177916-

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