Antimicrobial Activity of Pickled and Dried Mustard Extracts and their Application in Pork Preservation
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Abstract:
Anti-microbial activity of ethanolic crude extract and three kinds of solvent sub-fractions (petroleum ether fraction [PEF], ethyl acetate fraction [EAF], and the residual fraction [RF]) from pickled and dried mustard extract against Bacillus subtilis, Escherichia coli, Staphylococcus aureus, and Aspergillus niger were investigated. The effect of EAF on pork preservation was also studied. The inhibition-zone diameter and minimum inhibition concentration (MIC) of various samples against all tested strains were determined using agar disk diffusion method and broth dilution method, respectively. The effect of EAF on pork preservation was evaluated by total plate counts, pH, total volatile basic nitrogen (TVB-N) content, and thiobarbituric acid-reactive substance (TBARS) content. The results showed that all samples had no obvious antimicrobial activity against Aspergillus niger, but they exhibited strong antibacterial activities against the other three bacteria tested. Among all fractions, EAF showed the strongest antibacterial activity, and its MIC against Bacillus subtilis, Staphylococcus aureus, and Bacillus coli was 0.1, 0.1, and 3 mg/mL, respectively. EAFs at concentrations of 3 and 5 mg/mL could effectively reduce the total plate counts, TVB-N, pH, and TBARS values of pork stored at 4 ℃. Compared with the control group, treatment of pork samples with EAF could extend its shelf life by 3~6 days.
