Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties.

Yuthana Phimolsiripol,Kittisak Jantanasakulwong,Phisit Seesuriyachan,Pornchai Rachtanapun,Charles S Brennan,Srirana Buadoktoom,Pimporn Leelapornpisid,Thanongsak Chaiyaso,Joe M Regenstein,Noppol Leksawasdi,Sarana Rose Sommano,Nareekan Chaiwong

doi:10.3390/foods10061241

Yuthana Phimolsiripol, Kittisak Jantanasakulwong + Show 10 more

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https://doi.org/10.3390/foods10061241

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Abstract

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to the ultrasonication time. The additional investigation of antibacterial activities showed that the ultrasonicated extracts (100 mg/mL) could inhibit and inactivate Staphylococcus aureus and Escherichia coli with the optimal condition of 80% power for 40 min. For shelf life testing, fresh pork treated with the ultrasonicated extracts at 100 and 120 mg/mL had lower values of thiobarbituric acid reactive substances (TBARS) than the control (without dipping). For food safety as measured by the total microbial count, the fresh pork dipped with 100–120 mg/mL CE extract could be kept at 0 °C for 7 days, 2 to 3 days longer than control meat at 0 and 4 °C, respectively. A sensory evaluation using a nine-point hedonic scale showed that fresh pork dipped with 100-mg/mL CE extracts was accepted by consumers. It is suggested that CE extracts can be applied in the food industry to enhance the quality and extend the shelf life of meat products.

Highlights

Pig meat is one of the most eaten meats in the world, and pork is a human food cooked or processed
Increasing the time of ultrasonication resulted in increasing the antioxidant activities (DPPH, ABTS, and Ferric-Reducing Antioxidant Power (FRAP)) of the CE extracts
Increasing the ultrasonication power increased the capacity of the extracts to inhibit the growth of S. typhimurium and P. aeruginosa

Summary

Introduction

Pig meat (pork) is one of the most eaten meats in the world, and pork is a human food cooked or processed. The meat industry is focused on consumer awareness of meat production for food safety to prevent foodborne diseases, and microbial growth can lead to food spoilage [2]. Antioxidants have been applied in meat and meat products to reduce oxidation [3]. Lipid and protein oxidation cause the loss of meat quality and a shorter shelf life. De Souza de Azevedo et al [7] applied nisin by dipping or spraying for the shelf life extension of pork meat. The utilization of plant extracts as alternatives for meat preservation, including burgers during storage, will be beneficial for both the industry and consumers [8]

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