The aim of this study was to investigate the possibility of using , , and leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N and 20% CO) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of and LAB. The leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, and , mostly consisting of genera , and . The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with extract showing the strongest influence. In addition, and improved the redness (a*) of the sausages. The results of this study show that , and leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.
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| http://dx.doi.org/10.3390/molecules26103009 | DOI Listing |
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