Abstract
ABSTRACT Health risks associated with conventional preservatives and the trend of food healthiness have promoted a growing interest in alternatives of food preservation. These include the use of plant preservatives, condiments and their extracts. Using the indicators count of aerobic mesophiles and pH, the objective of this study was to compare the influence of salt content at the proportions of one, two and three parts with that of the addition of crude plant extracts on the time of preservation of a meat model system (600 g of ground pork shoulder). It was considered suitable for human consumption the treatment whose microbiological count of aerobic mesophiles, observed for 15 days, did not exceed 105 CFU/g. The components (salt and extracts) were mixed with the meat using a Stomacher Lab Blender. The treatment with the highest proportion of salt (three parts) remained viable for consumption for 10 days, while treatments with one part remained for four days and those with two parts remained for nine days. Treatments with “macela” or “laurel” did not statistically differ from treatments with one part of salt. The extracts of “hibiscus”, “clove”, “cinnamon” and “nutmeg”, in the plant:volume proportion (10 g:100 mL) tested, maintained the meat model system suitable for consumption until the fifteenth day. The pH of the treatments did not interfere with the shelf life of the meat model system. The results indicate the potential use of these extracts as preservatives in processed meat products.
Highlights
Deterioration involves any change that makes food unsuitable for human consumption
In order to increase the time between production and the point at which food is still suitable for human consumption, there are different methods of preservation, whose primary function is to delay deterioration, such as heating, cooling, freezing, drying, acidification, fermentation and preservative additives (VASCONSELOS; MELO FILHO, 2010)
Through the review of scientific literature on antimicrobial activity of plant extracts, the following plants were selected for the experiment: Achyrocline satureioides (“macela”), whose inflorescences were used; Hibiscus sabdariffa L. (“hibiscus”), whose sepals and dehiscent capsules were used; Caryophyllus aromaticus L. (“clove”), whose dry flower buds were used; Cinnamomum zeylanicum (“cinnamon”), whose bark was used; Laurus nobilis (“laurel”), whose leaves were used, and Myristica fragrans (“nutmeg”), whose seeds/nuts were used
Summary
Deterioration involves any change that makes food unsuitable for human consumption In fresh foods, such as meat, the main changes in quality occur due to bacterial multiplication, which result in the formation of gas with unpleasant odors, formation of slimy layers, oxidation of lipids and pigments, leading to undesirable flavor and presence of compounds with toxic biological effects (FORSYTHE, 2013). Preservatives used as a preservation method are classified as artificial and natural (SHARIF et al., 2017). The scientific literature has demonstrated the existence of risks inherent to the use of artificial preservatives (nitrates, benzoates, sulfites and sorbates, among others) in food (SULTANA et al, 2014; BISSACOTTI; ANGST; SACCOL, 2015; INETIANBOR; YAKUBU; EZEONU, 2016) and that many of them are involved in the causing of acute or chronic diseases such as allergic reactions (ZAKNUN et al, 2012) and carcinogenic effects (KIM; CHO; HAN, 2013; JAVANMARDI et al, 2019). Even conventional preservatives that have natural origin (e.g., sugar and salt) are having their use questioned because they cause, or aggravate, health problems such as diabetes and hypertension (NILSON; JAIME; RESENDE, 2012; SCAPIN; FERNANDES; PROENÇA, 2017)
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