Sensitivity of Some Common Food‐borne Bacteria to the Spices Sage, Rosemary, and Allspice

Shelef, Leora A.; Naglik, O. A.; Bogen, D. W.

doi:10.1111/j.1365-2621.1980.tb07508.x

Cited by 174 publications

(85 citation statements)

References 10 publications

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“…Kaur et al (2003) and Bajwa et al (2005) reported that incorporation of coriander and mint at level of 10 % by weight in paneer improved the overall acceptability score and yield of product. In addition to imparting flavour, certain herbs prolong the shelf life of foods due to their bacteriostatic or bacteriocidal activity and prevent rancidity by their antioxidant activity (Shelef et al 1980). No work has been reported about use of turmeric in extending shelf life of paneer.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of efficacy of turmeric as a preservative in paneer

Buch¹,

Pinto

Aparnathi

2012

J Food Sci Technol

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A study was conducted to evaluate turmeric as a preservative for extending shelf life of paneer. In the first part of the study, turmeric was incorporated in the product at the rate of 0.0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by weight of expected yield of paneer. Based on changes in sensory score of paneer, the rate of addition of turmeric to milk was selected as 0.4 % by weight of expected yield of paneer. In the next part the effect of addition of turmeric at the rate of 0.4 % by weight of expected yield of paneer before heat treatment of milk and after heat treatment of milk was studied. The prepared samples of paneer were subjected to sensory evaluation when fresh and after the interval and during storage for 12 days at 7±1°C. The samples of stored paneer obtained in case of turmeric added before heating of milk scored higher. It was observed that the addition of turmeric before heat treatment of milk markedly reduced taste of raw turmeric in resultant samples of paneer. Therefore, it was decided to try one higher (0.6 %) concentration of turmeric along with 0.4 % in the next part where the effectiveness of turmeric in extending the shelf life of paneer was evaluated. The samples of paneer with 0.6 % turmeric by weight of expected yield of paneer remain acceptable up to 12 days on storage at 7±1°C. The present study entailed to conclude that addition of turmeric in paneer at the rate greater than 0.6 % by weight of expected yield of paneer results into sharp decline in sensory score of paneer. Addition of turmeric at the rate of 0.6 % by weight of expected yield of paneer extends the shelf life of paneer up to 12 days on storage at 7±1°C.

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Section: Introductionmentioning

confidence: 99%

Evaluation of efficacy of turmeric as a preservative in paneer

Buch¹,

Pinto

Aparnathi

2012

J Food Sci Technol

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“…Outtara et al (1997) reported antimicrobial activity of many spices and classified their activities as strong, medium, or weak. Several studies (Shelef et al, 1980;Aureli et al, 1992;Conner, 1993) showed that cinnamon, clove, pimento, thyme, oregano and rosemary had strong and consistent inhibitory effect against several pathogen and spoiling bacteria. Exact mechanism of antibacterial action of spices and derivatives is not yet clear (Lanciotti et al, 2004).…”

Section: Antibacterial Activitymentioning

confidence: 99%

Antimicrobial effectiveness of spices: an approach for use in food conservation systems

Souza

Stamford

Lima

et al. 2005

Braz. arch. biol. technol.

119

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There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxinssynthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.

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“…Plants and herbs are among the potential options because of their natural origin and antimicrobial activity. [6][7][8][9][10][11][12] Chives (Allium schoenoprasum) are bulb-forming herbaceous perennial plants belonging, together with garlic, onion, shallot and leek, to the Alliaceae family. They can be easily grown with little care and found fresh throughout Thailand all year-round.…”

mentioning

confidence: 99%