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

Dea Anton,Piret Raudsepp,Tanel Kaart,Kadrin Meremäe,Mati Roasto,Julia Koskar,Tõnu Püssa

doi:10.3390/foods8120661

Abstract

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.

Highlights

Concerns regarding the safety and quality of processed meat products have consistently increased consumer demands for meat products enriched with natural ingredients [1,2].Minced meat is sensitive to microbiological spoilage and chemical changes due to the possible contamination with various microorganisms and elevated contact with oxygen
The highest acceptability, based on appearance, odor, and taste, was attributed to the treatment with rhubarb(R)petioles+tomato, since tomato added a yellowish-brown color to the product, and the taste combination of tomato and rhubarb petioles imitated the taste of table salt
Eyiler and Oztan [17] reported in their study that the addition of tomato powder increased the acceptability of tested frankfurters

Summary

Introduction

Concerns regarding the safety and quality of processed meat products have consistently increased consumer demands for meat products enriched with natural ingredients [1,2].Minced meat is sensitive to microbiological spoilage and chemical changes due to the possible contamination with various microorganisms and elevated contact with oxygen. Concerns regarding the safety and quality of processed meat products have consistently increased consumer demands for meat products enriched with natural ingredients [1,2]. A serious problem in meat processing and storage is lipid oxidation, resulting in off-flavors, reduction in product quality, decrease in nutrient value, and increase in health risks due to the formation of toxic compounds, by oxidation reactions [3]. Foods 2019, 8, 661 oxidation reactions and prevent the decline in product quality and shelf life. Nitrites are widely used for meat curing, contributing to the development of the characteristic flavor and pink color, serving as an antioxidant, inhibiting the growth of food spoilage bacteria, and most importantly, controlling the growth of Clostridium botulinum [7]. It is known that salt accelerates lipid oxidation [8]

Methods

Results

Conclusion