Spice Extracts and Their Application of Antimicrobial and Preservation Activities in Meat Products
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Abstract:
Meat spoilage is one of important economic and health issues in the area of food industry. The application of antimicrobial agents to meat products is one of major tool for inhibiting chemical deterioration and microbial growth. Due to consumers’ concerns about the safety of some chemical preservatives, people are increasingly interested in natural or "green" alternatives. Many researches demonstrated that the natural spice extract has significant antibacterial and antioxidant properties. Its mechanism is based on the degradation of microbial cell wall, the destruction of cell membrane, the damage of membrane protein, the leakage of cell content and the consumption of Proton source. In this paper, the sources, extraction methods, main active components, antibacterial mechanisms, in vitro antimicrobial experiments and synergistic effects were summarized, and the research progress of antimicrobial effects and the applications particularly in meat products were reviewed, in order to provide the reference for seeking more safe and effective preservative methods in meat products processing.
