ANTIMICROBIAL ACTIVITY OF MAGNOLIA OFFICINALIS EXTRACTS IN VITRO AND ITS EFFECTS ON THE PRESERVATION OF CHILLED MUTTON

作者：Hu, Yongjin; Qiao, Jinling; Zhang, Xi; Ge, Changrong^*

来源：Journal of Food Biochemistry, 2011, 35(2): 425-441.

DOI：10.1111/j.1745-4514.2010.00393.x

• ANTIBACTERIAL PROPERTIES
• HONOKIOL
• COLOR
• ACID

The inhibitory effect of the extract from Magnolia officinalis (MOE) against L. monocytogenes, S. faecalis, E. coli, S. typhimurium, S. aureus and B. anthracis by paper-diffusion methods and the characterization of the mutton immersed in different concentrations of the MOE during storage were evaluated in this paper. The results showed that MOE could significantly inhibit the growth of S. aureus, S. faecalis, B. anthracis and E. coli, and their MIC was 0.02 mg/mL, 0.03 mg/mL, 0.05 mg/mL and 0.10 mg/mL, respectively. MOE showed weak inhibition for the S. typhimurium. The mutton treated with 2%, 4% and 6% MOE resulted in suppression in the increase of total volatile base nitrogen, thiobarbituric acid reactive substance, and the growth of Enterobacteriaceae, Pseudomonas. The cooled mutton treated with 4% MOE showed highest color, flavor, and overall acceptability. These results suggest the high potential in using MOE extract as a means of enhancing freshness and quality in meats.

• 出版日期2011-4
• 单位云南农业大学