Lee Jeeyeon, Sung Jung-Min, Cho Hyun Jin, Woo Seung-Hye, Kang Min-Cheol, Yong Hae In, Kim Tae-Kyung, Lee Heeyoung, Choi Yun-Sang
Department of Food & Nutrition, Dong-eui University, Busan 47340, Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Food Sci Anim Resour. 2021 Nov;41(6):1060-1077. doi: 10.5851/kosfa.2021.e58. Epub 2021 Nov 1.
Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and growth during storage. The antimicrobial activities of 49 natural extract candidates against , , spp., and were analyzed, and six natural materials with excellent antibacterial activities, i.e., Thunb. f. (Araki) H. Ohba, L., , Gaertner, and (Turcz.) Baill., and Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.
食品添加剂是维持食品尤其是肉类的新鲜度和品质所必需的。然而，化学添加剂可能不为消费者所青睐，具有抗菌和抗氧化作用的天然材料可用作常见化学添加剂的替代品。因此，在本研究中，我们比较了用乙醇和热水提取的天然化合物的抗菌和抗氧化活性，并分析了用天然乙醇提取物制备的乳化香肠在储存期间的pH值、颜色、硫代巴比妥酸反应性物质（TBARS）和微生物生长情况。分析了49种天然提取物候选物对单核细胞增生李斯特菌、金黄色葡萄球菌、大肠杆菌和沙门氏菌的抗菌活性，并对六种具有优异抗菌活性的天然材料进行了评估，即狭叶当归变种（Araki）H. Ohba、紫苏叶、迷迭香叶、光果甘草、光果甘草根和薄荷提取物，以确定它们的总多酚含量和DPPH自由基清除活性。乙醇提取物的总多酚含量高于热水提取物，而热水提取物的DPPH自由基清除活性更高。随着储存时间的增加，乳化香肠的TBARS值显著增加，用天然提取物制备的乳化香肠的TBARS值低于对照香肠。与未处理的香肠相比，天然提取物处理的乳化香肠在第2天细菌含量降低了99%，在第3天后降低超过99.9%。因此，这些结果表明天然提取物可作为肉类产品中的天然防腐剂应用。
