Stobnicka Agata, Gniewosz Małgorzata
1Laboratory of Biohazards, Central Institute for Labour Protection - National Research Institute, Czerniakowska 16, 00-701 Warsaw, Poland.
2Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
J Food Sci Technol. 2018 Jan;55(1):62-71. doi: 10.1007/s13197-017-2770-x. Epub 2017 Nov 9.
The objective of the study was to determine the antimicrobial activity of Swamp Cranberry () fruit and pomace extracts (FSCE and PSCE) and their efficiency in minced pork meat. Ethanol (96 and 40%) and water were used for raw material extraction. Organic acids, flavonols, terpenes and stilbenes composition of the extracts was determined using HPLC. Minimal inhibitory concentration and minimum bactericidal/fungicidal concentration were determined for bacteria and fungi strains using the broth macrodilution method. The growth inhibition of , , Enteritidis, and in inoculated fresh minced pork meat containing 2.5% we-PSCE or we-FSCE (prepared by using 40% ethanol) were evaluated within 6 days of refrigeration storage. Swamp Cranberry pomace extracts contained stilbenes and more organics acids and flavonols than fruit extracts. Extracts inhibited Gram-positive bacteria strains stronger than Gram-negative, regardless of used raw material. The extracts did not show antifungal activity. Water-ethanol extracts (we-FSCE and we-PSCE) had stronger antibacterial properties than ethanolic extracts (e-FSCE and e-PSCE) and aqueous extracts (w-FSCE and w-PSCE). A 2.5% addition of we-PSCE or we-FSCE to minced pork meat resulted in a reduction of the number of pathogenic cells by 4 log cycles after 4 days of refrigeration storage. Baked burgers containing 2.5% of these extracts obtained high ratings for color, taste, odor, juiciness, and overall acceptability that did not differ statistically from control samples. Extracts from Swamp Cranberry constitute interesting candidates for natural preservatives of minced pork meat.
本研究的目的是测定沼泽蔓越莓果实和果渣提取物（FSCE和PSCE）的抗菌活性及其在碎猪肉中的功效。使用乙醇（96%和40%）和水进行原料提取。采用高效液相色谱法测定提取物中的有机酸、黄酮醇、萜类和芪类成分。使用肉汤稀释法测定细菌和真菌菌株的最低抑菌浓度和最低杀菌/杀真菌浓度。在冷藏储存6天内，评估在接种了含2.5% we - PSCE或we - FSCE（用40%乙醇制备）的新鲜碎猪肉中，鼠伤寒沙门氏菌、肠炎沙门氏菌、金黄色葡萄球菌和单核细胞增生李斯特菌的生长抑制情况。沼泽蔓越莓果渣提取物比果实提取物含有更多的芪类、有机酸和黄酮醇。无论使用何种原料，提取物对革兰氏阳性菌的抑制作用都强于革兰氏阴性菌。提取物未表现出抗真菌活性。水 - 乙醇提取物（we - FSCE和we - PSCE）的抗菌性能比乙醇提取物（e - FSCE和e - PSCE）和水提取物（w - FSCE和w - PSCE）更强。在碎猪肉中添加2.5%的we - PSCE或we - FSCE，冷藏储存4天后，致病细胞数量减少了4个对数周期。含有2.5%这些提取物的烘焙汉堡在颜色、味道、气味、多汁性和总体可接受性方面获得了高分，与对照样品在统计学上没有差异。沼泽蔓越莓提取物是碎猪肉天然防腐剂的有趣候选物。
