Elghareeb Mohamed Anwar, Elshebrawy Hend Ali, Zaher Hanan Ahmed, Sallam Khalid Ibrahim
Department of Food Hygiene, Safety, and Technology, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt.
Sci Rep. 2025 Jul 8;15(1):24373. doi: 10.1038/s41598-025-08350-2.
Finding healthy, effective, safe, and affordable natural alternatives to synthetic preservatives for extending the shelf life of meat products has become a research priority. The present study aimed to investigate the effects of curcumin (0.3%, 0.7%, and 1%), black pepper (0.3%), or their combinations on the sensory attributes, shelf life, spoilage bacterial counts, and foodborne pathogens in vacuum-packed ground mutton stored at 4 °C. Ground mutton treated with a mixture of black pepper and curcumin maintained their quality and acceptability for up to 21 days compared to only 7 days for the controls. By day 21 of storage, ground mutton treated with the combination of 0.3% black pepper and 1% curcumin exhibited significant reductions in anaerobic, lactic acid, and psychrotrophic bacterial counts by 2.37, 2.05, and 2.3 logs, respectively, along with significant reductions in the inoculated Salmonella Typhimurium and Escherichia coli O157:H7 by 2.75 and 2.39 logs, respectively compared to the control. Interestingly, a complete inhibition of the inoculated S. aureus (MRSA) growth was observed in ground mutton treated with 0.3% black pepper and 1% curcumin blend by the 14th day of storage. Thus, curcumin and black pepper may serve as effective natural preservatives for prolonging shelf life and controlling foodborne pathogens in meat products during vacuum-packaged storage.
寻找健康、有效、安全且经济实惠的天然替代品来替代合成防腐剂以延长肉类产品的保质期已成为一项研究重点。本研究旨在调查姜黄素（0.3%、0.7%和1%）、黑胡椒（0.3%）或它们的组合对4℃下真空包装绞碎羊肉的感官特性、保质期、腐败细菌数量和食源性病原体的影响。与对照组仅7天相比，用黑胡椒和姜黄素混合物处理的绞碎羊肉在长达21天内保持了其品质和可接受性。到储存第21天时，用0.3%黑胡椒和1%姜黄素组合处理的绞碎羊肉的厌氧细菌、乳酸菌和嗜冷菌数量分别显著减少了2.37、2.05和2.3个对数，同时接种的鼠伤寒沙门氏菌和大肠杆菌O157:H7分别比对照组显著减少了2.75和2.39个对数。有趣的是，到储存第14天时，在用0.3%黑胡椒和1%姜黄素混合物处理的绞碎羊肉中观察到接种的金黄色葡萄球菌（耐甲氧西林金黄色葡萄球菌）生长被完全抑制。因此，姜黄素和黑胡椒可作为有效的天然防腐剂，用于延长真空包装储存期间肉类产品的保质期并控制食源性病原体。
