Abstract
The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A. melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.
Highlights
Meat is a good environment for the growth of many microorganisms
We demonstrated that A. melanocarpa, C. superba, and C. mas extracts show antibacterial activity against typical meat spoilage and pathogenic bacteria
In the current research, we investigated the application of A. melanocarpa, C. superba, and C. mas leaf extracts as natural preservatives in pork meat products
Summary
Meat is a good environment for the growth of many microorganisms. The following bacteria are commonly found in meat and meat products: Pseudomonas fragi, Pseudomonas fluorescens, Acinetobacter sp., Moraxella sp., Escherichia coli, Staphylococcus aureus, Flavobacterium sp., Micrococcus sp., Bacillus sp., Streptococcus sp., Serratia sp., Carnobacterium sp., Lactobacillus sp., Lactococcus sp., Leuconostoc sp., Brochothrix thermosphacta, Enteroccus sp., Proteus sp., Psychrobacter sp., Alkaliphilus sp., Kluyvera sp. Meat products can become contaminated with pathogenic bacteria, such as Listeria monocytogenes, Salmonella sp., Clostridium botulinum, Yersinia enterocolitica, Campylobacter jejuni, and pathogenic strains of E. coli [1,2,3,4]. To inhibit the growth of microorganisms and extend the shelf life of meat products, food preservatives are routinely added during meat processing [5,6]. Using food preservatives is regulated by Commission Regulation (EC) No 1333/2008 of the European
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