alexa Evaluation of a Three-Component Plant Derived Extract a
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Evaluation of a Three-Component Plant Derived Extract as Preservative for Fresh Retail Meat

Paola Del Serrone1*, Chiara Toniolo2 and Marcello Nicoletti2

1Council of Agricultural Research and Economics (CREA), Research Centre for Animal Production (CREA PCM), Via Salaria 31, Monterotondo, RM, 00015 Italy.

2University of Rome, Sapienza, Department of Environmental Biology, P.le Aldo Moro 5, Rome, 00161 Italy.

*Corresponding Author:
Paola Del Serrone
Council of Agricultural Research and Economics (CREA), Research Centre for Animal Production (CREA PCM), Via Salaria 31, Monterotondo, RM, 00015 Italy
Tel: +39-06-900901 (ext. 260)
Fax: +39-06-90090223
E-mail: [email protected]

Received date: 05/08/2015 Accepted date: 22/08/2015 Published date: 31/08/2015

 

Abstract

The aim of this study was to evaluate the potential of a threecomponent plant derived extract as a preservative of fresh retail meat. The metabolomic fingerprint of the extract was obtained by High Performance Thin Layer Chromatography. The antibacterial activity of the extract against the spoilage bacteria: Carnobacterium maltaromaticum, Brochothrix thermosphacta, Escherichia coli, Pseudomonas fluorescens, Lactobacillus curvatus and L. sakei was assessed in a broth model meat system. The bacterial growth inhibition zone (mm) ranged from 27.33 ± 0.68 to 30.00 ± 1.00, as was found by disc diffusion test with 100 μL extract, 100 μL ciprofloxacin (wt/v) as positive control and 100 μL sterile distilled water as negative control. The bacterial percent growth reduction ranged from 86.31 ± 1.15 to 90.51 ± 1.15; from 78.79 ± 1.00 to 91.53 ± 2.08; from 61.18 ±1.30 to 69.21 ± 0.50; from 36.56 ± 1.10 to 62.83 ± 1.33 in the broth microdilution method at different extract dilutions (1:10 to 1:100,000). Viable bacterial cells were detected in experimentally-contaminated minced meat up to the second day after treatment (100 μL extract per 10 g meat), except for C. maltaromaticum and P. fluorescens, which were detected up to the 4th day, by PCR and nested PCR with propidium monoazide (PMA™) dye. On the basis of the reported results the tri-component plant derived extract should be considered as a potential preservative for fresh retail meat.

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