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

Autor:	Aisha Tabassum, K. Radhakrishna, Amrinder S. Bawa, K. V. Kumudavally
Rok vydání:	2011
Předmět:	Cadaverine Traditional medicine business.industry Food spoilage Antimicrobial Surface ph chemistry.chemical_compound chemistry Medicine Original Article Food science business Previously treated Eugenia caryophyllata Food Science
Zdroj:	Journal of Food Science and Technology. 48:466-471
ISSN:	0975-8402 0022-1155
DOI:	10.1007/s13197-010-0181-3
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b143e1f7594028a169aec2b9f3af4e07 https://doi.org/10.1007/s13197-010-0181-3 Zobrazit plný text záznamu Full text from SpringerLink