Effects of Thai Herb Extracts in Combination with High Pressure Treatment on the Microbial and Physicochemical Quality of Fresh Pork
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Published:
Aug 6, 2019
Keywords:
Thai Herb Extracts High Hydrostatic Pressure (HHP) Microbial and Physicochemical Quality Fresh Pork
Main Article Content
Abstract
The objective of this study was to investigate the antibacterial activity of ethanolic extracts of 15 local Thai herbs against twelve different species of bacteria. The ethanolic extracts of Schinus terebinthifolius, Spondias pinnata (L.f.) Kurz and Garcinia mangostana Linn had a greater potential as antimicrobial agents against Gram positive and Gram negative bacterias and Spondias pinnata (L.f.) Kurz showed the most effective activity against all dominant floras. This study also evaluated the impact of high hydrostatic pressure processing (HHP at 200 and 300 MPa) in combination with crude bacteriocins (B), Spondias pinnata (L.f., Kurz (E1) or Schinus terebinthifolius (E3) on the microbial, physicochemical quality and shelf life of vacuum packed pork loins, stored at 4 oC for 9 days. At 200 MPa, total plate count (TPCs) of samples from all treatments in day 0, 6 and 9 were not different. However, the HHP samples had a different count from the others on day 3. At 200 MPa, the TPCs of HHP + E1 sample was higher (p < 0.05) than those of HHP + E3 and HHP + B. Increasing pressure for HHP had no impact on the pH, aw and weight loss (%) of the pork samples for all treatments. L* and a* values of all treated samples increased while the b* value decreased slightly and then remained constant. Pork samples from all treatments became tender (p < 0.05) as storage time progressed each day. This finding suggested that HHP in combination with herb extracts could improve the microbiological quality and tenderness of fresh pork during
storage and had a minimal effect on the color of the fresh pork.
Article Details
How to Cite
[1]
T. Yuwang, K.-O. Intarapichet, K. Jantama, and R. Lautenchalager, “Effects of Thai Herb Extracts in Combination with High Pressure Treatment on the Microbial and Physicochemical Quality of Fresh Pork”, RMUTI Journal, vol. 12, no. 3, pp. 13–33, Aug. 2019.
Section
Research article
References
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[17] Nasution, M. Y., Restuati, M., Pulungan, A. S. S., Pratiwi, N., and Diningrat, D. S. (2018). Antimicrobial Activities of Centella asiatica Leaf and Root Extracts on Selected Pathogenic Micro-organisms. Journal of Medical Sciences. Vol. 18, Issue 4, pp. 198-204. DOI: 10.3923/jms.2018.198.204
[18] Muhammad, A., Shafi ur Rahman, M., Hamidul Kabir, A. N. M., and Kabir, S. (2011). Antibacterial and Cytotoxic Activities of Spondias pinnata (Linn. F.) Kurz Fruit Extract. Indian Journal of Natural Products and Resources. Vol. 2, No. 2, pp. 265-267
[19] Ragasa, C. Y., Crisostomo, C. J. J., Garcia, K. D. C., and Shen, C. C. (2010). Antimicrobial Xanthones from Garcinia mangostana L. The Philippine Scientist. Vol. 47, pp. 63-75
[20] Bukar, A., Mukhtar, M., and Hassan, A. (2009). Phytochemical Screening and Antibacterial Activity of Leaf Extracts of Senna siamea (LAM) on Pseudomonas aeruginosa. Bayero Journal of Pure and Applied Sciences. Vol. 2, No. 1, pp. 139-142. DOI: 10.4314/bajopas.v2i1.58528
[21] Sahoo, S., Panda, P. K., Mishra, S. R., Parida, R. K., Ellaiah, P., and Dash, S. K. (2008). Antibacterial Activity of Barringtonia acutangula Against Selected Urinary Tract Pathogens. Indian Journal of Pharmaceutical Sciences. Vol. 70, Issue 5, pp. 677-679. DOI: 10.4103/0250-474X.45417
[22] Shahidi, F. and Naczk, M. (2003). Phenolics in Food and Nutraceuticals. Boca Raton, FL, USA: CRC Press
[23] NARMS. (2002). National Antimicrobial Resistance Monitoring System. Enteric Bacteria. CDC, USA
[24] Intarapichet, K. and Gosaarak, S. (2008). The Use of Crude Bacteriocins from Lactococcus lactis TISTR 1401 as Biopreservative to Extend Shelf Life of Aerobically Packed Pork Meatballs. In proceedings 45th International Congress of Meat Science and technology (General speakers, Session 2,2A.5, CD ROM), 10-15 August 2008, Cape Town, South Africa.
[25] Torrungruang, K., Vichienroj, P., and Chutimaworapan, S. (2007). Antibacterial Activity of Mangosteen Pericarp Extract against Cariogenic Streptococcus mutans. Chulalongkorn University Dental Journal. Vol. 30, pp. 1-10 (in Thai)
[26] Lima, M. R. F. de, Luna, J. de S., Santos, A. F. dos, Andrade, M. C. C. de, Sant’Ana, A. E. G., Genet, J. P., Marquez, B., Neuville, L., and Moreau, N. (2006). Anti-bacterial Activity of some Brazilian Medicinal Plants. Journal of Ethnopharmacology. Vol. 105, No. (1-2), pp. 137-147. DOI: 10.1016/j.jep.2005.10.026
[27] Andrews, R. E., Parks, L. W., and Spence, K. D. (1980). Some Effects of Douglas Fir Terpenes on Certain Microorganisms. Applied and Environmental Microbiology. Vol. 40, No. 2, pp. 301-304
[28] Mayachiew, P. and Devahastin, S. (2008). Antimicrobial and Antioxidant activities of Indian Gooseberry and Galangal Extracts. LWT- Food Science and Technology. Vol. 41, Issue 7, pp. 1153-1159. DOI: 10.1016/j.lwt.2007.07.019
[29] Vaara, M. (1992). Agents that Increase the Permeability of the Outer Membrane. Microbiological Reviews. Vol. 56, No. 3, pp. 395-411
[30] Souza, C. M., Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., and Summerfield, J. W. (2011). The Effects of High Pressure Processing on Pork Quality, Palatability, and Further Processed Products. Meat Science. Vol. 87, Issue 4, pp. 419-427. DOI: 10.1016/j.meatsci.2010.11.023
[31] Sun, S., Rasmussen, F. D., Cavender, G. A., and Sullivan, G. A. (2019). Texture, Color and Sensory Evaluation of Sous-vide Cooked Beef Steaks Processed using High Pressure Processing as Method of Microbial Control. LWT- Food Science and Technology. Vol. 103, pp. 169-177. DOI: 10.1016/j.lwt.2018.12.072
[32] Carlez, A., Veciana-Nogues, T., and Cheftel, J. (1995). Changes in Colour and Myoglobin of Minced Beef Meat due to High Pressure Processing. LWT- Food Science and Technology. Vol. 28, Issue 5, pp. 528-538. DOI: 10.1006/fstl.1995.0088
[33] Cheftel, J. C, and Culioli, J. (1997). Effect of High Pressure on Meat: A Review. Meat Science. Vol. 46, Issue 3, pp. 211-234. DOI: 10.1016/s0309-1740(97)00017-x
[34] Shigehisa, T., Ohmori, T., Saito, A., Taji, S., and Hayashi, R. (1991). Effects of High Hydrostatic Pressure on Characteristics of Pork Slurries and Inactivation of Microorganisms Associated with Meat and Meat Products. International Journal of Food Microbiology. Vol. 12, Issue 2-3. pp. 207-216. DOI: 10.1016/0168-1605(91)90071-v
[35] McArdle, R., Marcos, B., Kerry, J. P., and Mullen, A. (2010). Monitoring the Effects of High Pressure Processing and Temperature on Selected Beef Quality Attributes. Meat Science. Vol. 86, Issue 3, pp. 629-634. DOI: 10.1016/j.meatsci.2010.05.001
[36] Ledward, D. A. (1992). Colour of Raw and Cooked Meat. In DA Ledward, DE Johnston, MK Knight, Eds., The Chemistry of Muscle-Based Foods Cambridge: Royal Society of Chemistry. pp. 128-144
[37] Cheah, P. B. and Ledward, D. A. (1996). High Pressure Effects on Lipid Oxidation in Minced Pork. Meat Science. Vol. 43, Issue 2, pp. 123-134. DOI: 10.1016/0309-1740(96)84584-0
[38] Jung, S., Ghoul, M., and de Lamballerie-Anton, M. (2003). Influence of High Pressure on the Color and Microbial Quality of Beef Meat. LWT- Food Science and Technology. Vol. 36, Issue 6, pp. 625-631. DOI: 10.1016/S0023-6438(03)00082-3
[39] Chambers, E., and Bowers, J. R. (1993). Consumer Perception of Sensory Qualities in Muscle Foods. Food Technology. Vol. 47, Issue 11, pp. 116-120
[40] Zhang, H., Pan, J., and Wu, Z. (2018). Investigation of the Effects of High Pressure Processing on the Process of Rigor in Pork. Meat Science. Vol. 145, pp. 455-460. DOI: 10.1016/j.meatsci.2018.07.013
[41] Master, A. M., Stegeman, D., Kals, J., and Bartels, P. V. (2000). Effects of High Pressure on Colour and Texture of Fish. High Pressure Research. Vol. 19, Issue 1-6. pp. 109-115. DOI: 10.1080/08957950008202543
[2] Bord Bia Irish Food Board. (2018). Factsheet on the Irish Agriculture and Food & Drink Sector. Access (10 May 2018). Available (https://www.bordbia.ie/industry/buyers/industryinfo/agri/pages/default.aspx)
[3] Grossi, A., Bolumar, T., Søltoft-Jensen, J., and Orlien, V. (2014). High Pressure Treatment of Brine Enhanced Pork Semitendinosus: Eff ect on Microbial Stability, Drip loss, Lipid and Protein Oxidation, and Sensory Properties. Innovative Food Science & Emerging Technologies. Vol. 22, pp. 11-21. DOI: 10.1016/j.ifset.2013.09.011
[4] Marcos, B., Kerry, J. P., and Mullen, A. M. (2010). High Pressure Induced Changes on Sarcoplasmic Protein Fraction and Quality Indicators. Meat Science. Vol. 85, Issue 1, pp. 115-120. DOI: 10.1016/j.meatsci.2009.12.014
[5] Wang, Q., Zhao, X., Ren, Y., Fan, E., Chang, H., and Wu, H. (2013). Effects of High Pressure Treatment and Temperature on Lipid Oxidation and Fatty Acid Composition of Yak (Poephagus grunniens) Body Fat. Meat Science. Vol. 94, Issue 4, pp. 489-494. DOI: 10.1016/j.meatsci.2013.03.006
[6] Balasubramaniam, V. M., Farkas, D., and Turek, E. J. (2008). Preserving Foods through High-pressure Processing. Food Technology. Vol. 62, No. 11, pp. 32-38
[7] Campus, M. (2010). High Pressure Processing of Meat, Meat Products and Seafood. Food Engineering Reviews. Vol. 2, Issue 4, pp. 256-273. DOI: 10.1007/s12393-010-9028-y
[8] Cheftel, J. C. (1995). Review: High-pressure Microbial Inactivation and Food Preservation. Food Science and Technology International. Vol. 1, Issue 2-3, pp. 75-90. DOI: 10.1177/108201329500100203
[9] Kim, Y. I., Lee, E. J., Lee, N. H., Kim, Y. H., and Yamamoto, K. (2007). Effects of Hydrostatic Pressure Treatment on the Phsiochemical, Morphological, and Textural Properties of Bovine Semitendinosus Muscle. Food Science and Biotechnology. Vol. 16, Issue 1, pp. 49-54.
[10] Vurma, M., Chung, Shellhammer, T. H., Turek, E. J., and Yousef, A. E. (2006). Use of Phenolic Compounds for Sensitizing Listeria monocytogenes to High-pressure Processing. International Journal of Food Microbiology. Vol. 106, Issue 3, pp. 269-275. DOI: 10.1016/j.ijfoodmicro.2005.06.025
[11] Rastogi, N. K., Raghavarao, K. S., Balasubramaniam, V. M., Niranjan, K., and Knorr, D. (2007). Opportunities and Challenges in High Pressure Processing of Foods. Critical Review in Food Science and Nutrition. Vo. 47, Issue 1, pp. 69-112. DOI: 10.1080/10408390600626420
[12] Bugno, A., Nicoletti, M. A., Almodóvar, A. A. B., Pereira, T. C., and Auricchio, M. T. (2007). Antibacterial Effi cacy of Curcuma zedoaria Extract as Assessed by Linear Regression Compared with Commercial Mouthriness. Brazilian Journal of Microbiology. Vol. 38, No. 3, pp. 440-445. DOI: 10.1590/S1517-83822007000300011
[13] Costa, J. G. M., Nascimento, E. M. M., Campos, A. R., and Rodrigues, F. F. G. (2011). Antibacterial Activity of Momordica charantia (Curcubitaceae) Extracts and Fractions. Journal of Basic and Clinical Pharmacy. Vol. 2, Issue 1, pp. 45-51
[14] Paul, M. and Beenaanto, K. (2011). Antibacterial Activity of Sauropus androgynus (L.) Merr. International Journal of Plant Sciences. Vol. 6, Issue 1, pp. 189-192
[15] Molina-Salinas, G. M., Pérez-López, A., Becerril-Montes, P., Salazar-Aranda, R., Said-Fernández, S., and de Torres, N. W. (2006). Evaluation of the Flora of Northern Mexico for In Vitro Antimicrobial and Antituberculosis Activity. Journal of Ethnopharmacology. Vol. 109, Issue 3, pp. 435-441. DOI: 10.1016/j.jep.2006.08.014
[16] Omojasola, P. F. and Awe, S. (2004). The Antibacterial Activity of the Leaf Extracts of Anacardium occidentale and Gossypium hirsutun Against Some Selected Microorganisms. Bioscience Research Communications. Vol. 60, No. 1, pp. 25-58
[17] Nasution, M. Y., Restuati, M., Pulungan, A. S. S., Pratiwi, N., and Diningrat, D. S. (2018). Antimicrobial Activities of Centella asiatica Leaf and Root Extracts on Selected Pathogenic Micro-organisms. Journal of Medical Sciences. Vol. 18, Issue 4, pp. 198-204. DOI: 10.3923/jms.2018.198.204
[18] Muhammad, A., Shafi ur Rahman, M., Hamidul Kabir, A. N. M., and Kabir, S. (2011). Antibacterial and Cytotoxic Activities of Spondias pinnata (Linn. F.) Kurz Fruit Extract. Indian Journal of Natural Products and Resources. Vol. 2, No. 2, pp. 265-267
[19] Ragasa, C. Y., Crisostomo, C. J. J., Garcia, K. D. C., and Shen, C. C. (2010). Antimicrobial Xanthones from Garcinia mangostana L. The Philippine Scientist. Vol. 47, pp. 63-75
[20] Bukar, A., Mukhtar, M., and Hassan, A. (2009). Phytochemical Screening and Antibacterial Activity of Leaf Extracts of Senna siamea (LAM) on Pseudomonas aeruginosa. Bayero Journal of Pure and Applied Sciences. Vol. 2, No. 1, pp. 139-142. DOI: 10.4314/bajopas.v2i1.58528
[21] Sahoo, S., Panda, P. K., Mishra, S. R., Parida, R. K., Ellaiah, P., and Dash, S. K. (2008). Antibacterial Activity of Barringtonia acutangula Against Selected Urinary Tract Pathogens. Indian Journal of Pharmaceutical Sciences. Vol. 70, Issue 5, pp. 677-679. DOI: 10.4103/0250-474X.45417
[22] Shahidi, F. and Naczk, M. (2003). Phenolics in Food and Nutraceuticals. Boca Raton, FL, USA: CRC Press
[23] NARMS. (2002). National Antimicrobial Resistance Monitoring System. Enteric Bacteria. CDC, USA
[24] Intarapichet, K. and Gosaarak, S. (2008). The Use of Crude Bacteriocins from Lactococcus lactis TISTR 1401 as Biopreservative to Extend Shelf Life of Aerobically Packed Pork Meatballs. In proceedings 45th International Congress of Meat Science and technology (General speakers, Session 2,2A.5, CD ROM), 10-15 August 2008, Cape Town, South Africa.
[25] Torrungruang, K., Vichienroj, P., and Chutimaworapan, S. (2007). Antibacterial Activity of Mangosteen Pericarp Extract against Cariogenic Streptococcus mutans. Chulalongkorn University Dental Journal. Vol. 30, pp. 1-10 (in Thai)
[26] Lima, M. R. F. de, Luna, J. de S., Santos, A. F. dos, Andrade, M. C. C. de, Sant’Ana, A. E. G., Genet, J. P., Marquez, B., Neuville, L., and Moreau, N. (2006). Anti-bacterial Activity of some Brazilian Medicinal Plants. Journal of Ethnopharmacology. Vol. 105, No. (1-2), pp. 137-147. DOI: 10.1016/j.jep.2005.10.026
[27] Andrews, R. E., Parks, L. W., and Spence, K. D. (1980). Some Effects of Douglas Fir Terpenes on Certain Microorganisms. Applied and Environmental Microbiology. Vol. 40, No. 2, pp. 301-304
[28] Mayachiew, P. and Devahastin, S. (2008). Antimicrobial and Antioxidant activities of Indian Gooseberry and Galangal Extracts. LWT- Food Science and Technology. Vol. 41, Issue 7, pp. 1153-1159. DOI: 10.1016/j.lwt.2007.07.019
[29] Vaara, M. (1992). Agents that Increase the Permeability of the Outer Membrane. Microbiological Reviews. Vol. 56, No. 3, pp. 395-411
[30] Souza, C. M., Boler, D. D., Clark, D. L., Kutzler, L. W., Holmer, S. F., and Summerfield, J. W. (2011). The Effects of High Pressure Processing on Pork Quality, Palatability, and Further Processed Products. Meat Science. Vol. 87, Issue 4, pp. 419-427. DOI: 10.1016/j.meatsci.2010.11.023
[31] Sun, S., Rasmussen, F. D., Cavender, G. A., and Sullivan, G. A. (2019). Texture, Color and Sensory Evaluation of Sous-vide Cooked Beef Steaks Processed using High Pressure Processing as Method of Microbial Control. LWT- Food Science and Technology. Vol. 103, pp. 169-177. DOI: 10.1016/j.lwt.2018.12.072
[32] Carlez, A., Veciana-Nogues, T., and Cheftel, J. (1995). Changes in Colour and Myoglobin of Minced Beef Meat due to High Pressure Processing. LWT- Food Science and Technology. Vol. 28, Issue 5, pp. 528-538. DOI: 10.1006/fstl.1995.0088
[33] Cheftel, J. C, and Culioli, J. (1997). Effect of High Pressure on Meat: A Review. Meat Science. Vol. 46, Issue 3, pp. 211-234. DOI: 10.1016/s0309-1740(97)00017-x
[34] Shigehisa, T., Ohmori, T., Saito, A., Taji, S., and Hayashi, R. (1991). Effects of High Hydrostatic Pressure on Characteristics of Pork Slurries and Inactivation of Microorganisms Associated with Meat and Meat Products. International Journal of Food Microbiology. Vol. 12, Issue 2-3. pp. 207-216. DOI: 10.1016/0168-1605(91)90071-v
[35] McArdle, R., Marcos, B., Kerry, J. P., and Mullen, A. (2010). Monitoring the Effects of High Pressure Processing and Temperature on Selected Beef Quality Attributes. Meat Science. Vol. 86, Issue 3, pp. 629-634. DOI: 10.1016/j.meatsci.2010.05.001
[36] Ledward, D. A. (1992). Colour of Raw and Cooked Meat. In DA Ledward, DE Johnston, MK Knight, Eds., The Chemistry of Muscle-Based Foods Cambridge: Royal Society of Chemistry. pp. 128-144
[37] Cheah, P. B. and Ledward, D. A. (1996). High Pressure Effects on Lipid Oxidation in Minced Pork. Meat Science. Vol. 43, Issue 2, pp. 123-134. DOI: 10.1016/0309-1740(96)84584-0
[38] Jung, S., Ghoul, M., and de Lamballerie-Anton, M. (2003). Influence of High Pressure on the Color and Microbial Quality of Beef Meat. LWT- Food Science and Technology. Vol. 36, Issue 6, pp. 625-631. DOI: 10.1016/S0023-6438(03)00082-3
[39] Chambers, E., and Bowers, J. R. (1993). Consumer Perception of Sensory Qualities in Muscle Foods. Food Technology. Vol. 47, Issue 11, pp. 116-120
[40] Zhang, H., Pan, J., and Wu, Z. (2018). Investigation of the Effects of High Pressure Processing on the Process of Rigor in Pork. Meat Science. Vol. 145, pp. 455-460. DOI: 10.1016/j.meatsci.2018.07.013
[41] Master, A. M., Stegeman, D., Kals, J., and Bartels, P. V. (2000). Effects of High Pressure on Colour and Texture of Fish. High Pressure Research. Vol. 19, Issue 1-6. pp. 109-115. DOI: 10.1080/08957950008202543