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RISS 인기검색어
- 검색키워드
- 저자 : Azlin Mustapha (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
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Heat Stability of the Antimicrobial Activity of Selected Plant Extracts against Aeromonas hydrophila
Xu, Hua,Mustapha, Azlin,Ahn, Ju-Hee The Korean Society of Food Hygiene and Safety 2008 한국식품위생안전성학회지 Vol.23 No.1
Antimicrobial stability of grape seed extract ($ActiVin^{TM}$), pine bark extract ($Pycnogenol^{(R)}$), and oleoresin rosemary ($Herbalox^{(R)}$) 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% $Pycnogenol^{(R)}$ added after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% $Pycnogenol^{(R)}$ added before cooking and 1.36 log CFU/g for $ActiVin^{TM}$. Bacteriostatic and bactericidal activities were observed for $Pycnogenol^{(R)}$ added before and after cooking, respectively. $Pycnogenol^{(R)}$ consists of heat-labile and heat-stable compounds. $ActiVin^{TM}$ and $Pycnogenol^{(R)}$ could be considered for use as multifunctional preservatives in meat and meat products.
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Heat Stability of the Antimicrobial Activity of Selected Plant Extracts against Aeromonas hydrophila
Hua Xu,Azlin Mustapha,안주희 한국식품위생안전성학회 2008 한국식품위생안전성학회지 Vol.23 No.1
Antimicrobial stability of grape seed extract (ActiVinTM), pine bark extract (Pycnogenol), and oleo-resin rosemary (Herbalox) on the growth of Aeromonas hydrophila was investigated in cooked ground beef. Whencompared to the control, the populations of A. hydrophila were most effectively reduced by 4.06 log CFU/g for 1%Pycnogenoladded after cooking at 10 days of refrigerated storage, followed by 3.06 log CFU/g for 1% Pycnogenoladded before cooking and 1.36 log CFU/g for ActiVinTM. Bacteriostatic and bactericidal activities were observed forPycnogenoladded before and after cooking, respectively. Pycnogenolconsists of heat-labile and heat-stable com-pounds. ActiVinTM and Pycnogenol could be considered for use as multifunctional preservatives in meat and meatproducts.
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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Ahn, Juhee,Grü,n, Ingolf U.,Mustapha, Azlin Elsevier 2007 FOOD MICROBIOLOGY Vol.24 No.1
<P><B>Abstract</B></P><P>The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin<SUP>™</SUP>), pine bark extract (Pycnogenol<SUP>®</SUP>), and oleoresin rosemary (Herbalox<SUP>®</SUP>) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control, 1.0% ActiVin<SUP>™</SUP> and Pycnogenol<SUP>®</SUP> effectively reduced the numbers of <I>Escherichia coli</I> O157:H7 and <I>Salmonella</I> Typhimurium, and retarded the growth of <I>Listeria monocytogenes</I> and <I>Aeromonas hydrophila</I>. Pycnogenol<SUP>®</SUP> resulted in reductions of 1.7, 2.0, 0.8, and 0.4log CFU/g, respectively, in numbers of <I>E. coli</I> O157:H7, <I>L. monocytogenes</I>, <I>S</I>. Typhimurium, and <I>A. hydrophila</I>, respectively, after 9 days of refrigerated storage. The color of cooked beef treated with ActiVin<SUP>™</SUP> was less light (L*), more red (a*), and less yellow (b*) than those treated with BHA/BHT, Pycnogenol<SUP>®</SUP>, and Herbalox<SUP>®</SUP>. ActiVin<SUP>™</SUP> and Pycnogenol<SUP>®</SUP> effectively retained the redness in cooked beef during storage. The control showed significantly higher thiobarbituric acid-reactive substances (TBARS) and hexanal content over storage. BHA/BHT, ActiVin<SUP>™</SUP>, Pycnogenol<SUP>®</SUP>, and Herbalox<SUP>®</SUP> retarded the formation of TBARS by 75%, 92%, 94%, and 92%, respectively, after 9 days, and significantly lowered the hexanal content throughout the storage period. Results of this work show that ActiVin™ and Pycnogenol<SUP>®</SUP> are promising additives for maintaining the quality and safety of cooked beef.</P>
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Prophylactic Uses of Probiotics as a Potential Alternative to Antimicrobials in Food Animals
Hyeon-Yong Lee,Hua Xu,Hak-Ju Lee,Tae-Il Lim,Young-Beom Choi,eong-Rim Ko,Juhee Ahn,Azlin Mustapha 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The antagonistic activity of probiotic strains (Bifidobacterium animalis BB-12, Bifidobacterium bifidum A, Bifidobacterium longum B6, Lactobacillus acidophilus ADH, Lactobacillus paracasei ATCC 25598, and Lactobacillus rhamnosus GG) against nalidixic acid resistant (NA<sup>R</sup>) Escherichia coli O157:H7 MF1847, E. coli O157:H7 H2439, E. coli O157:H7 ATCC 43894, and E. coli O157:H7 C7927 was investigated using the agar-overlay, well diffusion, and broth culture tests. L. paracasei ATCC 25598 was the most effective probiotic strain in terms of in vitro antagonistic activity against NAR E. coli O157:H7, followed by L. rhamnosus GG, B. longum B6, and L. acidophilus ADH. The use of selected probiotic strains could be an effective pre-harvest intervention strategy to reduce the risk of NA<sup>R</sup>E. coli O157:H7 by maintaining a balanced microflora in animals and might provide many potential benefits in lieu of using antimicrobials.
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