Shukla Shruti, Ahirwal Laxmi, Bajpai Vivek K, Huh Yun Suk, Han Young-Kyu
Department of Energy and Materials Engineering, Dongguk University SeoulSeoul, South Korea.
Laboratory of Plant Pathology and Microbiology, Department of Botany, Dr. Hari Singh Gour UniversitySagar, India.
Front Microbiol. 2017 Jul 17;8:1260. doi: 10.3389/fmicb.2017.01260. eCollection 2017.
The inhibitory effects of ethanolic leaf extract (AVELE) against were examined to assess its potential to preserve minimally processed meat products safely. The total phenolic, flavonoid, and alkaloid levels in AVELE were 10.09 ± 4.52 mg of gallic acid equivalents (GAE)/g, 22.43 ± 1.62 mg of quercetin equivalents/g, and 19.43 ± 3.90 mg/g, respectively. AVELE (1, 5, 10, or 20%) had considerable antibacterial effects against NCIM 24563 in terms of the inhibitory zones (7.4-13.6 mm), MIC (100 mg/mL or 10% formulated solution), reduced cell viability, potassium ion efflux, and the release of 260-nm absorbing materials and extracellular ATP. AVELE was used as a rinse solution (5, 10, and 20%) for raw chicken breast meat. A 20% rinsing solution applied for 60 min inhibited the NCIM 24563 counts significantly on raw chicken breast meat. Moreover, NCIM 24563 did not grow in the meat sample when the rinse time was increased to 90 min at the same concentration. showed a greater reduction to ~3 CFU/g after rinsing with a 10 and 20% AVELE solution for 30 min than with a 5% AVELE solution. The rinsing processes with AVELE produced the final cooked chicken products with higher sensory attribute scores, such as taste, juiciness, and tenderness, compared to the control group along with a decrease in microbial contamination. Chicken meat rinsed with AVELE (rinsing time of 90 min) showed better sensory attribute scores of juiciness and tenderness, as well as the overall sensory quality compared to the untreated group. This research highlights the effectiveness of AVELE against NCIM 24563, suggesting that AVELE can be used as an effective antimicrobial marinade and/or a rinse for meat preservation.
研究了乙醇叶提取物（AVELE）的抑制作用，以评估其安全保存轻度加工肉类产品的潜力。AVELE中总酚、黄酮和生物碱的含量分别为10.09±4.52毫克没食子酸当量（GAE）/克、22.43±1.62毫克槲皮素当量/克和19.43±3.90毫克/克。就抑菌圈（7.4 - 13.6毫米）、最低抑菌浓度（100毫克/毫升或10%配方溶液）、降低细胞活力、钾离子外流以及260纳米吸收物质和细胞外ATP的释放而言，AVELE（1%、5%、10%或20%）对NCIM 24563具有显著的抗菌作用。AVELE被用作生鸡胸肉的冲洗溶液（5%、10%和20%）。用20%的冲洗溶液处理60分钟可显著抑制生鸡胸肉上的NCIM 24563数量。此外，在相同浓度下，当冲洗时间增加到90分钟时，肉样中的NCIM 24563没有生长。与5%的AVELE溶液相比，用10%和20%的AVELE溶液冲洗30分钟后，NCIM 24563数量减少得更多，降至约3 CFU/克。与对照组相比，用AVELE冲洗的过程使最终煮熟的鸡肉产品具有更高的感官属性评分，如味道、多汁性和嫩度，同时微生物污染减少。与未处理组相比，用AVELE冲洗（冲洗时间90分钟）的鸡肉在多汁性和嫩度以及整体感官质量方面表现出更好的感官属性评分。这项研究突出了AVELE对NCIM 24563的有效性，表明AVELE可作为一种有效的抗菌腌料和/或肉类保鲜冲洗剂。
