Ülevaade taimsete lisandite antimikroobse toime uuringutest in vitro ja tooretes seahakklihatoodetes
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Kuupäev
2023
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian Academic Agricultural Society
Abstrakt
Plant additives can be used in food technologies as natural
additives to replace synthetic food additives partially or completely. The
the present work aims to give an overview of studies that have been carried
out over the years 2011–2019 in the Department of Food Hygiene and
Safety at the Estonian University of Life Sciences on the antimicrobial
activity of plant additives in vitro as well as in raw minced pork products
in the perspective to find effective candidates to use them further in meat
products. The findings of the in vitro studies showed that the strongest
bacterial growth inhibition was observed in the 96% ethanol extracts of
rhubarb root and petiole as well as berries of blackcurrant and chokeberry.
In the present in vitro study, plant extracts had the strongest antimicrobial
activity against Campylobacter jejuni. In raw minced pork studies, the
total microbes as well as yeasts and molds were inhibited in raw minced
pork samples only in the presence of powders of rhubarb petioles and
tomato or their mixture. In conclusion, this work revealed that powders of
rhubarb, tomato and berries of blackcurrant and chokeberry are pers-
pective candidates for inhibiting microbial growth in raw minced pork
products.
Kirjeldus
Saabunud / Received 15.09.2022 ; Aktsepteeritud / Accepted 17.06.2023 ; Avaldatud veebis / Published online 15.08.2023 ; Vastutav autor / Corresponding author Kadrin Meremäe ; kadrin.meremae@emu.ee
Märksõnad
foodborne pathogens, total microbial counts, plant extracts and powders, antimicrobial activity, raw minced pork products, articles