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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Ahn, J ; Grun, I.U ; Mustapha, A

Food microbiology, 2007-02, Vol.24 (1), p.7-14 [Revista revisada por pares]

London: Elsevier

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Título:
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Autor: Ahn, J ; Grun, I.U ; Mustapha, A
Materias: Aeromonas hydrophila ; Animals ; antibacterial properties ; antioxidant activity ; antioxidants ; Bacteria - growth & development ; bacterial contamination ; bark ; Biological and medical sciences ; butylated hydroxyanisole ; butylated hydroxytoluene ; Cattle ; color ; conifers ; Consumer Product Safety ; cooked foods ; cooking quality ; Escherichia coli ; Escherichia coli O157 - growth & development ; Escherichia coli O157:H7 ; essential oils ; food contamination ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; Food Preservation - methods ; food preservatives ; Food Preservatives - pharmacology ; food storage ; Fundamental and applied biological sciences. Psychology ; grape seed extract ; grape seeds ; ground beef ; Humans ; lipid peroxidation ; Lipid Peroxidation - drug effects ; Listeria monocytogenes ; Listeria monocytogenes - growth & development ; Meat and meat product industries ; Meat Products - microbiology ; Meat Products - standards ; oxidative stability ; Pigmentation - drug effects ; plant extracts ; Plant Extracts - pharmacology ; refrigeration ; rosemary ; Rosmarinus ; Salmonella typhimurium ; Salmonella typhimurium - growth & development ; storage time ; Thiobarbituric Acid Reactive Substances - analysis ; thiobarbituric acid-reactive substances ; Vitaceae
Es parte de: Food microbiology, 2007-02, Vol.24 (1), p.7-14
Notas: http://dx.doi.org/10.1016/j.fm.2006.04.006
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Descripción: The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin), pine bark extract (Pycnogenol), and oleoresin rosemary (Herbalox) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control, 1.0% ActiVin and Pycnogenol effectively reduced the numbers of Escherichia coli O157:H7 and Salmonella Typhimurium, and retarded the growth of Listeria monocytogenes and Aeromonas hydrophila. Pycnogenol resulted in reductions of 1.7, 2.0, 0.8, and 0.4 log CFU/g, respectively, in numbers of E. coli O157:H7, L. monocytogenes, S. Typhimurium, and A. hydrophila, respectively, after 9 days of refrigerated storage. The color of cooked beef treated with ActiVin was less light (L*), more red (a*), and less yellow (b*) than those treated with BHA/BHT, Pycnogenol, and Herbalox. ActiVin and Pycnogenol effectively retained the redness in cooked beef during storage. The control showed significantly higher thiobarbituric acid-reactive substances (TBARS) and hexanal content over storage. BHA/BHT, ActiVin, Pycnogenol, and Herbalox retarded the formation of TBARS by 75%, 92%, 94%, and 92%, respectively, after 9 days, and significantly lowered the hexanal content throughout the storage period. Results of this work show that ActiVin and Pycnogenol are promising additives for maintaining the quality and safety of cooked beef.
Editor: London: Elsevier
Idioma: Inglés

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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Ahn, J ; Grun, I.U ; Mustapha, A

London: Elsevier

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