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KMID : 0881720080230010068
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 1 p.68 ~ p.72
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Heat Stability of the Antimicrobial Activity of Selected Plant Extracts against Aeromonas hydrophila
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Xu Hua
Mustapha Azlin
Ahn Ju-Hee
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Abstract
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Antimicrobial stability of grape seed extract (ActiVinTM), pine bark extract (Pycnogenol®), and oleoresin rosemary (Herbalox®) 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® added after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% Pycnogenol® added before cooking and 1.36 log CFU/g for ActiVinTM. Bacteriostatic and bactericidal activities were observed for Pycnogenol® added before and after cooking, respectively. Pycnogenol® consists of heat-labile and heat-stable compounds. ActiVinTM and Pycnogenol® could be considered for use as multifunctional preservatives in meat and meat products.
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KEYWORD
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Grape seed, pine bark, rosemary, bacteriostatic activity, bactericidal activity
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