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Effect of Sumac ( R hus coriaria L .) and Barberry ( B erberis vulgaris L .) Water Extracts on Microbial Growth and Chemical Changes in Ground Sheep Meat
Author(s) -
Aliakbarlu Javad,
Mohammadi Shadieh
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12423
Subject(s) - metmyoglobin , food science , tbars , listeria monocytogenes , chemistry , thiobarbituric acid , lactic acid , lipid oxidation , water activity , bacterial growth , antimicrobial , preservative , listeria , food spoilage , bacteria , biology , antioxidant , lipid peroxidation , biochemistry , water content , myoglobin , geotechnical engineering , organic chemistry , engineering , genetics
The present study investigated the effect of sumac ( SWE ) and barberry water extracts ( BWE ) on microbial growth and chemical changes in ground sheep meat during refrigerated storage. The meat samples were explored for changes in total viable count ( TVC ), lactic acid bacteria ( LAB ), coliforms, yeasts and L isteria monocytogenes populations as well as thiobarbituric acid reactive substances ( TBARS ) value, metmyoglobin ( metMb ), pH value and sensory quality. The greatest antimicrobial effect of SWE was found on coliforms (by 3.44‐log reduction compared with control), L . monocytogenes (3.4‐log reduction) and TVC (3.2‐log reduction), respectively. The antimicrobial activity of BWE was lower than that of SWE . Furthermore, SWE reduced the degree of lipid oxidation ( TBARS value) by 78% and significantly controlled the metMb formation. The best sensory effect of extracts was found on odor score. The results indicated the strong potential of SWE as a natural preservative for ground sheep meat. Practical Applications The results of this study revealed that the water extracts of sumac and barberry effectively retarded lipid oxidation process and metmyoglobin formation in ground sheep meat. Meanwhile, sumac water extract controlled the growth of spoilage microorganisms as well as L isteria monocytogenes . The water extract of sumac can be used to extend the shelf life of sheep meat.