Effect of Sumac (R hus coriaria L.) and Barberry (B erberis vulgaris L.) Water Extracts on Microbial Growth and Chemical Changes in Ground Sheep Meat

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Abstract

The present study investigated the effect of sumac (SWE) and barberry water extracts (BWE) on microbial growth and chemical changes in ground sheep meat during refrigerated storage. The meat samples were explored for changes in total viable count (TVC), lactic acid bacteria (LAB), coliforms, yeasts and Listeria monocytogenes populations as well as thiobarbituric acid reactive substances (TBARS) value, metmyoglobin (metMb), pH value and sensory quality. The greatest antimicrobial effect of SWE was found on coliforms (by 3.44-log reduction compared with control), L. monocytogenes (3.4-log reduction) and TVC (3.2-log reduction), respectively. The antimicrobial activity of BWE was lower than that of SWE. Furthermore, SWE reduced the degree of lipid oxidation (TBARS value) by 78% and significantly controlled the metMb formation. The best sensory effect of extracts was found on odor score. The results indicated the strong potential of SWE as a natural preservative for ground sheep meat. Practical Applications The results of this study revealed that the water extracts of sumac and barberry effectively retarded lipid oxidation process and metmyoglobin formation in ground sheep meat. Meanwhile, sumac water extract controlled the growth of spoilage microorganisms as well as Listeria monocytogenes. The water extract of sumac can be used to extend the shelf life of sheep meat.

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