PRINT ISSN 2285-5718, CD-ROM ISSN 2285-5726, ISSN ONLINE 2286-0126, ISSN-L 2285-5718


Published in AgroLife Scientific Journal, Volume 6, Number 1
Written by Floricel CERCEL, Mariana STROIU, Daniela IANIȚCHI, Petru ALEXE

This review study aimed to give information about the use of plant extracts in meat product processing as antimicrobial and antioxidant agent. Microbial spoilage and lipid oxidation are the major causes of the deterioration and reduction of shelf-life in meat products. Lipid oxidation in meat products results in formation of off-flavors and undesirable chemical compounds such as aldehydes, ketones, alcohols and hydrocarbons. Growth of microorganisms in meat products causes not only microbial spoilage but also development off oodborne diseases. To inhibit lipid oxidation and growth of microorganisms, especially pathogenic microorganisms in meat products, several preservation techniques, such as pasteurization, reduction of water activity (salting, drying, freezing etc.), acidification, fermentation, synthetic and natural antimicrobial and antioxidant additives have been used in meat industry. Many synthetic and natural food additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, α-tocopherol, nisinand organic acidsare commonly used in the meat industry to inhibit or delay the oxidation process and reduce the microbial growth. In recent years, consumer demands for natural food additives have increased because of negative and toxic effects of synthetic food additives on human health. Herbs, spices, fruits and vegetables, and their powders, oils and extracts have been reported to be a good source of various phenolic compounds, such as flavonoids, terpenoids, carotenoids, could therefore be incorporated in meat products as a source of natural antioxidants and antimicrobials to extend shelf-life and safety of meat products.

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