Andmebaasi logo
 

Ülevaade taimsete lisandite antimikroobse toime uuringutest in vitro ja tooretes seahakklihatoodetes

Lühendatud kirje lehekülg
dc.contributor.authorMeremäe, Kadrin
dc.contributor.authorKoskar, Julia
dc.contributor.authorPüssa, Tõnu
dc.contributor.authorRaudsepp, Piret
dc.contributor.authorAnton, Dea
dc.contributor.authorRoasto, Mati
dc.date.accessioned2023-11-07T10:43:08Z
dc.date.available2023-11-07T10:43:08Z
dc.date.issued2023
dc.descriptionSaabunud / 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.eeest
dc.description.abstractPlant additives can be used in food technologies as natural additives to replace synthetic food additives partially or completely. 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 perspective candidates for inhibiting microbial growth in raw minced pork products.eng
dc.description.abstractUuringuid on finantseerinud: • Eesti Teadusagentuur (PRG1441) “Looduslike bio- aktiivsete ainete toimete mehhanismide uurimine loomsetes toitudes”, • projekt P180279VLTR “Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uuri- mine toidumaatriksites”, • projekt P170054VLTH “Toidutaimede metabo- loomika ning sekundaarsete metaboliitide antioksü- dantse ja antibakteriaalse toime intensiivsuse ja mehhanismide uurimine”, • projekt 8-2/T15024VLTH “Säästvad taimsed lisan- did tervislikumate lihatoodete saamiseks – ideede tõestamine”. We would like to express thank to the Estonian Research Council (Project No PRG1441), the Estonian University of Life Sciences (Projects No P180279VLTR and P170054VLTH) and Ministry of Agriculture (Project No 8-2/T15024VLTH).est
dc.description.sponsorshipUuringuid on finantseerinud: • Eesti Teadusagentuur (PRG1441) “Looduslike bio- aktiivsete ainete toimete mehhanismide uurimine loomsetes toitudes”, • projekt P180279VLTR “Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uuri- mine toidumaatriksites”, • projekt P170054VLTH “Toidutaimede metabo- loomika ning sekundaarsete metaboliitide antioksü- dantse ja antibakteriaalse toime intensiivsuse ja mehhanismide uurimine”, • projekt 8-2/T15024VLTH “Säästvad taimsed lisan- did tervislikumate lihatoodete saamiseks – ideede tõestamine”. We would like to express thank to the Estonian Research Council (Project No PRG1441), the Estonian University of Life Sciences (Projects No P180279VLTR and P170054VLTH) and Ministry of Agriculture (Project No 8-2/T15024VLTH).est
dc.identifier.issn2228-4893
dc.identifier.publicationAgraarteadus : Journal of Agricultural Science, 2023, vol. 34, no. 1, pp. 51-60est
dc.identifier.urihttp://hdl.handle.net/10492/8668
dc.identifier.urihttps://doi.org/10.15159/jas.23.07
dc.publisherEstonian Academic Agricultural Societyeng
dc.relationThis work was supported by the Estonian Research Council grant (PRG1441).eng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights© 2023 Akadeemiline Põllumajanduse Selts. © 2023 Estonian Academic Agricultural Society.est
dc.rights.holderAuthors of accepted articles retain all rights to use, reuse, and distribute the published research as long as the author credits the original publication in this journal. The authors submitting to the journal are expected to follow the general ethical guidelines regarding plagiarism. If in doubt consult the ICMJ guidelines on overlapping publications. Once accepted the journal retain the right to print and distribute the manuscript submitted by the author.eng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/eng
dc.subjectfoodborne pathogenseng
dc.subjecttotal microbial countseng
dc.subjectplant extracts and powderseng
dc.subjectantimicrobial activityeng
dc.subjectraw minced pork productseng
dc.subjectarticleseng
dc.titleÜlevaade taimsete lisandite antimikroobse toime uuringutest in vitro ja tooretes seahakklihatoodetesest
dc.title.alternativeOverview of studies on the antimicrobial effect of plant additives in vitro and in raw minced pork productseng
dc.typeinfo:eu-repo/semantics/articleeng

Failid

Originaal pakett

Nüüd näidatakse 1 - 1 1
Pisipilt
Nimi:
2023_1_meremae.pdf
Suurus:
666.39 KB
Formaat:
Adobe Portable Document Format
Kirjeldus:
Article
Lae alla

Kollektsioonid

Publikatsioonid