Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products

Tamkutė, Laura; Melero, Beatriz; Carballido, Jordi Rovira; Pukalskienė, Milda; Venskutonis, Petras Rimantas

doi:10.1016/j.foodres.2019.02.025

Cited by 68 publications

(53 citation statements)

References 62 publications

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“…According to their reports, the count of initial total and psychrophilic bacteria has decreased during the storage time (Nikmaram et al., 2018). The same results investigating the effect of cranberry pomace extract on inhibition of food pathogenic/spoilage bacteria of pork products were reported by Tamkutė, Melero Gil, Rovira Carballido, Pukalskienė, and Rimantas Venskutonis (2019).…”

Section: Discussionsupporting

confidence: 77%

Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

Sohrabpour

Kenari

Amiri

2020

J. Food Process. Preserv.

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Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other hand are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage. Two concentrations of cinnamon ultrasound-assisted extraction (2,000, 3,000 ppm) were added to the final evaluation on hamburger meat samples and tested at temperatures of 18, 10, and 4°C at 5-day intervals. The results showed that in all tests of peroxide value, thiobarbituric acid, and total volatile nitrogen, increasing the concentration of the How to cite this article: Sohrabpour S, Esmaeilzadeh Kenari R, Raftani Amiri Z. Effect of cinnamon ultrasound-assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage. J

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Section: Discussionsupporting

confidence: 77%

Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

Sohrabpour

Kenari

Amiri

2020

J. Food Process. Preserv.

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“…Sensory quality was not negatively altered when blueberries were added to pork burgers and cooked pork ham [ 216 ], or when raspberry pomace extracts were added to beef burgers [ 217 ], or extract of pomegranate peel and pomegranate juice in cooked chicken patties [ 3 ].…”

Section: Preservationmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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“…Shan et al [39] showed the antibacterial activity of cinnamon, oregano, clove, pomegranate peel and grape seed extracts against Listeria monocytogenes, Staphylococcus aureus and Salmonella enterica in raw pork. A recent study by Tamkute [40] also showed a high effectiveness of the addition of cranberry water and alcohol extracts against pathogenic Listeria monocytogenes, and some other bacteria (Brochothrix thermospacta, Pseudomonas putida, lactic acid bacteria, etc.) in pork meat and meat products during storage in cold stores for 16 and 40 days.…”

Section: Resultsmentioning

confidence: 93%

Effect of cereal products supplementation with american blueberries, cranberries and cinnamon on the formation of type A and B trichothecenes group

Pokrzywa¹,

Cieśłik²,

Surma³

2020

Ann Agric Environ Med.

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Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products

Cited by 68 publications

References 62 publications

Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Effect of cereal products supplementation with american blueberries, cranberries and cinnamon on the formation of type A and B trichothecenes group

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