Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

Abstract

Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25±2°C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25±2°C.

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

“…Cadaverine has been used as potential spoilage indicator (Kumudavally et al 2011). In the present study, cadaverine was correlated well with storage time (r0 0.827, P<0.05) at ambient temperature as compared to other biogenic amines.…”

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

“…However, after 8 days of refrigerated storage the cooked meat showed higher APC counts than raw mutton chops. But the APC levels were well within the acceptable limits (Kumudavally et al 2011). Similarly, the rate of growth of PPC was more in cooked mutton chops than raw.…”

Banana by-products: an under-utilized renewable food biomass with great potential

“…Current trends of industry show increase awareness towards the drawbacks of synthetic chemical preservatives and opt for minimally processed food or employing natural techniques in food preservation (Tiwari et al 2009). Natural antimicrobials from numerous plant sources including spices and herbs have been well documented in suppressing food spoilage microbes and foodborne pathogens (Kumar and Tanwar 2011;Kumudavally et al 2011;Pillay and Ramaswamy 2012;Padam et al 2012a) further strengthens the concept of natural ingredients for food preservation. Antibacterial compounds such as ß-sitosterol, 12-hydroxystrearic acid and malic acid isolated from banana peels (Musa paradisiaca) shown to be a good suppressor of foodborne pathogens including Staphylococcus aureus, Bacillus cereus, Salmonella enteritidis and Escherichia coli (Mokbel and Hashinaga 2005) and could potentially be applied into food systems in the future.…”