Sirvi Autor "Latva-Somppi, Minna Liisa Kaarina" järgi

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Antimicrobial effect of plant powders in raw and cooked minced pork
(Eesti Maaülikool, 2019) Latva-Somppi, Minna Liisa Kaarina; Roasto, Mati; Meremäe, Kadrin; Veterinaarmeditsiin
In present study the aim was to study microbial growth inhibiting effect of selected plant powders by counting microorganism’s general numbers in raw and cooked minced pork at the end of defined shelf-life. Plants used in study were siberian rhubarb (Rheum rhaponticum), black currant (Ribes nigrum), blue honeysuckle (Lonicera caerulea var edulis), black chokeberry (Aronia melanocarpa) and tomato (Solanum lycopersicum). The most efficient microbial growth inhibiting effect compare to control were found for rhubarb petioles and the combination of sodium chloride with sodium nitrite. Among the combinations of two different plant additives, the most efficient combination of the additives in raw minced pork were 1% rhubarb petioles in combination with 1% tomato. Compared to the other findings, the number of microorganisms in raw minced pork with 1% rhubarb petioles combined with 1% tomato increased most slowly for 6 day of storage. The inhibitory effect in cooked minced pork was also observed on the several other plant additives. The most efficient antimicrobials both in raw and cooked minced pork were tomato, rhubarb petioles, gallic acid, rutin and sodium chloride + sodium nitrite.