| Abstract [eng] |
In 2015s World Health Organization declared that products of processed meat are carcinogenic. As growing concern of consumers about the damage caused by unnatural nutritional supplements to neurological processes, especially for growing children, scientists and technologists in the industry place great emphasis on natural substitutes, including the research of berries extracts. Black chokeberries are considered one of the most abundant sources of anthocyanins and proanthocyanidins. These polyphenolic compounds exhibit strong antioxidant activity, intense coloration (anthocyanins are pigments) and potentially bacteriostatic effects. There are a lot information about the antioxidant properties of extracts of black currant extracts and their active compounds in the literature and articles, and because of it , more attention in this study was paid to assessing the quality of antimicrobial properties and the effect it has on quality of meat products. The results of the research showed that the effect of ethanolic extract of black chokeberries on the growth of Listeria monocytogenes, Brochotrix thermospacta and Pseudomonas putida bacteria in pork burgers was bacteriostatic during all studies and for lactic acid and aortic mesophilic bacterias from day 7 of the study. The study also found that the effect of ethanolic extract of Aronia melanocarpa was bacteriostatic to pathogenic Listeria monocytogenes bacteria in a heat-treated ham till day 15 and prolonged the lag phase for 1 week. The effect of berries was bacteriostatic to aerobic mesophilic bacteria was till 34 day - the highest bacterial difference in the control and control sample of microorganisms was observed on the 22 day of study - Ig 2.92 cfu / g. Based on the results obtained, it can be argued that the additive of 2% black chokeberry extract in pork burgers and heat-treated ham has a bacteriostatic effect on all tested bacteria and can extend the shelf life for 5 days for burgers and thus improve the safety of meat preparations and products. |
