ArticleJournal of animal science and technology2023
Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.
Article in Journal of animal science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 17 citations in OpenAlex.
- Exploring the pharmacological potential of plant-based hand sanitizer composition: characterization, activity evaluation, and in silico assessment.Naunyn-Schmiedeberg's archives of pharmacology · 2026Article
- Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials.Foods (Basel, Switzerland) · 2025Review
- Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts.Food chemistry: X · 2024Article
- Breaking the resistance: integrative approaches with novel therapeutics against Klebsiella pneumoniae.Archives of microbiology · 2024Review
- Evaluating the Potential of Korean Mudflat-DerivedFood science of animal resources · 2024Article
- Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage.Food science of animal resources · 2024Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the
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Registered trials
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