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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
Home > Issue > Extraction of garlicphytoncides for meat products microbiological stability
increase during refrigerated storage
Khlibov N.A., Baranenko D.A.
One of the promising trends in the food industry is a use of natural antimicrobial components that can replace chemical preservatives. Garlic phytoncideallicincan be used as an antimicrobial substance of natural origin. The article compares the content of allicin in four varieties of garlicand propose an effective mode of allicinextraction with water-ethanol mixture.It is noted that allicin content is reduced in the extracts during storage.The effect of edible coating based on gelatin and extract of allicin on pork chopquality is studied during refrigeration storage. On the basis of the physico-chemical and sensory analysis it was revealed that the coating has a bacteriostatic effect. The development of allicin encapsulated form is needed to increase the effectiveness of its usage in meat products for prolonging their shelf life.
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Keywords: garlic, allicin, phytoncides, deli meat, extraction, edible coating.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.8.037.1
Extraction of garlicphytoncides for meat products microbiological stability
increase during refrigerated storage
One of the promising trends in the food industry is a use of natural antimicrobial components that can replace chemical preservatives. Garlic phytoncideallicincan be used as an antimicrobial substance of natural origin. The article compares the content of allicin in four varieties of garlicand propose an effective mode of allicinextraction with water-ethanol mixture.It is noted that allicin content is reduced in the extracts during storage.The effect of edible coating based on gelatin and extract of allicin on pork chopquality is studied during refrigeration storage. On the basis of the physico-chemical and sensory analysis it was revealed that the coating has a bacteriostatic effect. The development of allicin encapsulated form is needed to increase the effectiveness of its usage in meat products for prolonging their shelf life.
Read the full article
Keywords: garlic, allicin, phytoncides, deli meat, extraction, edible coating.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License