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Heat Stability of the Antimicrobial Activity of Selected Plant Extracts against Aeromonas hydrophila

Xu, Hua (Division of Biomaterials Engineering, Kangwon National University)
Mustapha, Azlin (Division of Food Systems and Bioengineering, University of Missouri)
Ahn, Ju-Hee (Division of Biomaterials Engineering, Kangwon National University)

Publication Information

Journal of Food Hygiene and Safety / v.23, no.1, 2008 , pp. 68-72 More about this Journal

Abstract

Antimicrobial stability of grape seed extract ( $ActiVin^{TM}$ ), pine bark extract ( $Pycnogenol^{(R)}$ ), and oleoresin rosemary ( $Herbalox^{(R)}$ ) on the growth of Aeromonas hydrophila was investigated in cooked ground beef. When compared to the control, the populations of A. hydrophila were most effectively reduced by 4.06 log CFU/g for 1% $Pycnogenol^{(R)}$ added after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% $Pycnogenol^{(R)}$ added before cooking and 1.36 log CFU/g for $ActiVin^{TM}$ . Bacteriostatic and bactericidal activities were observed for $Pycnogenol^{(R)}$ added before and after cooking, respectively. $Pycnogenol^{(R)}$ consists of heat-labile and heat-stable compounds. $ActiVin^{TM}$ and $Pycnogenol^{(R)}$ could be considered for use as multifunctional preservatives in meat and meat products.

Keywords

Grape seed; pine bark; rosemary; bacteriostatic activity; bactericidal activity;

Citations & Related Records

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