Effects of Thai Herb Extracts in Combination with High Pressure Treatment on the Microbial and Physicochemical Quality of Fresh Pork

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Thananun Yuwang
Kanok-Orn Intarapichet
Kaemwich Jantama
Ralf Lautenchalager


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.


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