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  • tsa trichostatin br Conflict of interest br Acknowledgement

    2018-10-29


    Conflict of interest
    Acknowledgement
    Introduction Chicken meat is favoured by consumers around the world because of its desirable nutritional qualities, such as a low fat content and a relatively high concentration of polyunsaturated fatty acids [1]. Fresh meat products are usually marketed at refrigerated temperatures (2–5°C). Lipid oxidation and microbial growth may occur during refrigeration storage. Spoilage of fresh poultry meat is a financial burden to producers and requires the development of new methods to extend the shelf-life and overall safety/quality of the meat, which is the main problem faced by the poultry processing industry [2]. Lipid oxidation, which is initiated in the unsaturated fatty acids fraction in subcellular membranes, is a major cause of the deterioration and reduced shelf-life of meat products [3]. Lipid oxidation may generate changes in meat quality parameters such as colour, flavour, odour, texture, and even nutritional value [4]. In addition, meat and poultry products have frequently been found to be contaminated with microorganisms during the butchering and manufacturing process. These microorganisms produce undesirable quality changes in meats, especially in relation to lactic tsa trichostatin bacteria, a major bacterial group associated with meat spoilage [5]. Many synthetic preservatives, such as butylated hydroxylanisole (BHA), butylated hydroxyltoluene (BHT) and tertiary butylhydroquinone (THBQ), are currently being used to reduce microbial growth and thereby extend the shelf-life of meat. Because of the increasing consumer demand for “healthier” meals (free of conventional chemical preservatives), the use of natural preservatives and environmentally friendly technologies has been suggested [6]. In recent years, much attention has been focused on extracts from herbs and spices, which have been used for centuries to improve the sensory characteristics and shelf-life of foods [7]. Unlike synthetic compounds, natural preservatives obtained from spices are rich in phenolic compounds and they can enhance the overall quality of food by decreasing lipid oxidation and microbial growth. Cloves and rosemary, which are commercially cultivated in China, are important aromatic spices. They are generally used as condiments to enhance the sensory quality of foods in China. In addition to their health benefits, which have been widely studied [8,9], the extracts from cloves and rosemary have been found to possess great antioxidant and antimicrobial activity [10–12]. Furthermore, to the best of our knowledge, the antioxidant and antimicrobial effects of cloves or rosemary extracts, singly or combined, on fresh chicken breast meat have not been investigated. Thus, the objective of the present work was to determine the effects of cloves and rosemary, applied individually and/or in combination, on pH, microbiological analysis, colour, thiobarbituric acid reactive substances (TBARS) and sensory analysis during storage at 4°C.
    Materials and methods
    Results and discussion
    Conclusion The results demonstrate the effectiveness of clove and rosemary extracts in inhibiting microbial growth, reducing lipid oxidation, maintaining or improving sensory characteristics and extending the shelf-life of raw chicken meat during storage at 4°C for 15 days. The antioxidant properties of ethanolic spice extracts showed that cloves had good antioxidant activity with higher polyphenol and flavonoid contents and was significantly different from the rosemary extracts. The strongest preservative effect was achieved by combining the spice extracts (T-RO-CL) (shelf-life extension of ca. 6 days compared with the shelf-life of control samples), indicative of the additive effect of combining the two. Because of the claimed salubrious attributes of these highly effective spice extracts, their application in the development of novel functional healthy meat products may be highly valuable and desirable.