Woo Seung-Hye, Park Min Kyung, Kang Min-Cheol, Kim Tae-Kyung, Kim Yea-Ji, Shin Dong-Min, Ku Su-Kyung, Park HeeJin, Lee Heeyoung, Sung Jung-Min, Choi Yun-Sang
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea.
Food Sci Anim Resour. 2024 Jan;44(1):146-164. doi: 10.5851/kosfa.2023.e66. Epub 2024 Jan 1.
Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing , , and (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the , spp. and . D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.
由于化学防腐剂存在残留毒性和对健康的不利影响，食品中使用天然防腐剂的需求日益增加。尽管许多天然提取物已得到评估，但其抗菌效果的研究仍不充分。因此，本研究旨在探讨开发[此处原文缺失具体提取物名称]提取物作为天然食品防腐剂的可能性。此外，在香肠冷藏期间评估了这些提取物混合对微生物生长和品质的影响。根据每种混合提取物对[此处原文缺失具体菌种名称]、[此处原文缺失具体菌种名称]和[此处原文缺失具体菌种名称]的最低抑菌浓度和杀菌浓度确定最佳混合比例。进一步使用D - 最优混合设计优化工具获得配方1（F1）的最佳混合比例。F1的抗菌活性随浓度增加而增强，在0.5%和1%时活性相似。冷藏4周后，添加合成或天然防腐剂的香肠的脂质氧化显著低于对照组和葡萄柚提取物处理组的香肠。仅在储存3周的对照组和处理组中观察到总菌落数，未观察到抗坏血酸有显著影响。与其他样品相比，添加天然提取物的香肠在初始和4周后显示出最高的总体可接受性评分。因此，在香肠储存期间，等量的葡萄柚籽和天然提取物对微生物分析和脂质酸败具有相同的影响。因此，这种混合物可作为肉类产品潜在的天然防腐剂。
