Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

Figures & data

Table 1. Antioxidant activity and phenolic compound content of ethanol in water (1/1v/v/) extracts

	Antioxidant activity		Bioactive compound content
Extracts	TEAC (DPPH) μM TE/g	FRAP μM TE/g	TPC mg GAE/g DW	TFC mg QE/g DW
Nutmeg	22.22 ± 0.15 ^d	19.9 ± 0.5 ^d	3.89 ± 0.14 ^d	0.89 ± 0.01 ^e
Allspice	555 ± 24 ^b	348 ± 2 ^b	31.6 ± 0.8 ^b	2.85 ± 0.07 ^c
Bay leaf	231.9 ± 1.5 ^c	158.8 ± 2.5 ^c	22.56 ± 0.16 ^c	3.84 ± 0.12 ^b
Black seed	7.59 ± 0.84 ^d	14.7 ± 0.8 ^de	2.46 ± 0.60 ^d	0.98 ± 0.05 ^e
Cloves	1443 ± 17 ^a	1311 ± 19 ^a	167.2 ± 9.3 ^a	26.2 ± 0.8 ^a
Caraway	20.2 ± 0.6 ^d	11.2 ± 0.5 ^de	2.39 ± 0.14 ^d	1.92 ± 0.07 ^d
Cardamom	5.45 ± 0.35 ^d	5.46 ± 0.17 ^e	1.24 ± 0.01 ^d	0.65 ± 0.04 ^e

All values are mean ± SD of the three replicates.

TPC – total polyphenol content, TFC – total flavonoid content.

^(a-f) means with the same superscript within the same column are not different (p > 0.05).

Table 2. Effect of various treatments on peroxide values (POVs) and conjugated dienes (CDs) in raw ground pork during refrigerated storage (4°C) for 12 days

storage days	Control	Nutmeg	Allspice	Bay leaf	Black seed	Cloves	Caraway	Cardamom
POV (meq active O2/kg meat)
0	3.83 ± 0.32^a	2.17 ± 0.31^c*	2.32 ± 0.25^c*	2.41 ± 0.36^c*	3.14 ± 0.36^b	2.34 ± 0.27^c*	1.98 ± 0.26^c*	2.18 ± 0.51^c*
3	6.94 ± 0.26 ^a	3.16 ± 0.36^d*	4.93 ± 0.87^b*	4.44 ± 0.65^b*	4.28 ± 0.59^bc*	3.35 ± 0.51c^d*	2.57 ± 0.48^d*	2.86 ± 0.53^d*
5	10.0 ± 0.5 ^a	4.22 ± 0.36^d*	6.51 ± 0.46^bc*	6.84 ± 0.79^b*	5.69 ± 0.39^c*	4.41 ± 0.33^d*	3.89 ± 0.58^d*	4.38 ± 0.31^d*
7	14.4 ± 0.9 ^a	5.01 ± 0.35^d*	7.34 ± 0.97^c*	8.69 ± 0.58^b*	7.31 ± 0.67^c*	6.09 ± 0.51^d*	5.57 ± 0.35^d*	5.86 ± 0.52^d*
10	15.8 ± 0.4 ^a	6.78 ± 0.27^d*	9.63 ± 0.66^c*	11.61 ± 0.66^b*	9.71 ± 0.45^c*	6.75 ± 0.43^d*	6.22 ± 0.18^d*	6.77 ± 0.20^d*
12	15.7 ± 1.0 ^a	7.50 ± 0.45^d*	10.3 ± 0.5^c*	12.8 ± 0.9^b*	10.1 ± 0.4^c*	7.68 ± 0.20^d*	6.96 ± 0.21^d*	7.41 ± 0.26^d*
CDs (%)
0	0.106 ± 0.008^ab	0.074 ± 0.003^d*	0.104 ± 0.008^ab	0.094 ± 0.003^c*	0.071 ± 0.005^d*	0.111 ± 0.001^a	0.100 ± 0.003^bc	0.075 ± 0.006^d*
3	0.127 ± 0.002^b	0.092 ± 0.001^d*	0.158 ± 0.004^a	0.110 ± 0.006^c*	0.085 ± 0.005^d*	0.118 ± 0.008^c	0.112 ± 0.001^c*	0.134 ± 0.002^b
5	0.135 ± 0.006^def	0.140 ± 0.003^cd	0.172 ± 0.005^a	0.145 ± 0.002^c	0.132 ± 0.006^f	0.129 ± 0.001^f	0.155 ± 0.003^b	0.138 ± 0.001^de
7	0.162 ± 0.007^b	0.147 ± 0.000^c*	0.179 ± 0.001^a	0.148 ± 0.002^c*	0.142 ± 0.001^c*	0.143 ± 0.002^c*	0.161 ± 0.001^b	0.145 ± 0.005^c*
10	0.190 ± 0.006^a	0.150 ± 0.001^de*	0.182 ± 0.002^b*	0.152 ± 0.002^b*	0.145 ± 0.002^e*	0.148 ± 0.003^de*	0.169 ± 0.003^c	0.150 ± 0.004^de*
12	0.223 ± 0.004^a	0.155 ± 0.002^c*	0.198 ± 0.022^b*	0.173 ± 0.004^b*	0.159 ± 0.005^c*	0.171 ± 0.022^c*	0.174 ± 0.001^c	0.160 ± 0.001^c*

All values are mean ± SD of the three replicates.

^(a-f) means with the same superscript within the same raw are not different (p > 0.05).

*Paired comparison (control compared with other natural additives) is significant at the p < 0.05 level using Dunnett’s T- test, null hypothesis: treatment<Control.

Figure 1. Oxidation induction period (IP) of fat from raw ground pork samples treated with spice extracts determined by differential scanning calorimetry (DSC). Vertical bars denote 0.95 confidence intervals, and means with the same letter in superscript are not different (p > 0.05). Asterisk in superscript refers to a paired comparison (control compared with other natural additives is significant at the p < 0.05 level using Dunnett’s T-test, null hypothesis: treatment > Control)

Figure 2. Changes in TBARS of raw ground pork with different treatments during 12 days of chilled storage at 4°C. Vertical bars denote 0.95 confidence intervals, and means with the same superscript within the same day are not different (p > 0.05)

Table 3. Effect of various treatments on hexanal content (mg/100 g meat) in raw ground pork during refrigerated storage (4°C) for 12 days

storage days	Control	Nutmeg	Allspice	Bay leaf	Black seed	Cloves	Caraway	Cardamom
0	4.61 ± 0.36^a	4.13 ± 0.48^a	0.25 ± 0.05^d*	1.99 ± 0.75^b*	0.62 ± 0.02^cd*	0.82 ± 0.55^cd*	1.22 ± 0.24^c*	1.99 ± 0.31^b*
3	35.5 ± 12.0^a	4.48 ± 0.40^b*	0.21 ± 0.04^b*	1.73 ± 0.44^b*	1.33 ± 0.32^b*	0.12 ± 0.02^b*	2.68 ± 0.52^b*	2.68 ± 0.19^b*
5	12.7 ± 3.2^a	1.48 ± 0.06^c*	0.31 ± 0.07^c*	1.99 ± 0.61^c*	1.57 ± 0.28^c*	nd	4.44 ± 1.02^b*	0.44 ± 0.06^c*
7	9.33 ± 2.56^a	0.93 ± 0.01^de*	0.28 ± 0.10^de*	1.12 ± 0.10^de*	2.19 ± 0.41^cd*	nd	3.15 ± 1.71^b*	0.35 ± 0.08^de*
10	6.65 ± 0.40^a	1.37 ± 0.38^b*	nd	nd	1.61 ± 0.89^b*	nd	nd	nd
12	nd	nd	nd	nd	1.67 ± 0.19	nd	nd	nd

All values are mean ± SD of the three replicates.

nd – not detected.

^(a-e) means with the same superscript within the same raw are not different (p > 0.05).

*Paired comparison (control compared with other natural additives) is significant at the p < 0.05 level using Dunnett’s T- test, null hypothesis: treatment≠Control.

Figure 3. Changes in thiol group content of raw ground pork with different treatments during 12 days of chilled storage at 4°C. Vertical bars denote 0.95 confidence intervals, and means with the same superscript within the same day are not different (p > 0.05)

Table 4. Effect of various treatments on microbiological quality of raw ground pork during refrigerated storage (4°C) for 12 days

storage days	Control	Nutmeg	Allspice	Bay leaf	Black seed	Cloves	Caraway	Cardamom
Total Viable Count (TVC) log cfu/g meat
0	4.53 ± 0.12^a	4.21 ± 0.11^cd*	4.32 ± 0.19^bcd*	4.16 ± 0.15^de*	4.40 ± 0.11^ab	4.00 ± 0.31^e*	4.24 ± 0.11^bcd*	4.37 ± 0.1^abc
3	4.58 ± 0.15^d	4.23 ± 0.13^cd*	4.35 ± 0.07^bc*	4.18 ± 0.15^de*	4.48 ± 0.19^ab	4.21 ± 0.16^cd*	4.26 ± 0.05^cd*	4.06 ± 0.14^e*
5	5.46 ± 0.13^a	5.20 ± 0.13^cd*	5.37 ± 0.14^ab	5.13 ± 0.11^d*	5.35 ± 0.08^ab	5.14 ± 0.06^d*	5.27 ± 0.15^bc*	5.15 ± 0.14^d*
7	8.25 ± 0.13^a	8.22 ± 0.18^a	8.31 ± 0.06^a	8.19 ± 0.12^ab	8.32 ± 0.12^a	8.06 ± 0.24^b*	8.29 ± 0.06^a	8.2 ± 0.1^ab
10	9.54 ± 0.15^a	9.47 ± 0.4^a	9.47 ± 0.24^a	9.50 ± 0.17^a	9.36 ± 0.31^a	9.28 ± 0.27^a	9.42 ± 0.43^a	9.27 ± 0.17^a
12	10.8 ± 0.1^a	10.9 ± 0.1^a	9.74 ± 0.21^c*	10.5 ± 0.4^b*	9.87 ± 0.16^c*	9.76 ± 0.35^c*	10.4 ± 0.3^b*	9.96 ± 0.22^c*
Pseudomonas log cfu/g meat
0	4.54 ± 0.07^ab	4.18 ± 0.22^d*	4.19 ± 0.23^d*	4.39 ± 0.11^bc	4.62 ± 0.20^a	4.16 ± 0.14^d*	4.38 ± 0.07^bc	4.30 ± 0.09^cd*
3	4.58 ± 0.20^abc	4.41 ± 0.12^bc	4.64 ± 0.30^a	4.60 ± 0.25^ab	4.56 ± 0.16^abc	4.36 ± 0.11^c	4.62 ± 0.14^ab	4.49 ± 0.24^abc
5	5.40 ± 0.21^ab	5.22 ± 0.09^d*	5.32 ± 0.05^bcd	5.36 ± 0.17^bc	5.31 ± 0.09^bcd	5.25 ± 0.10^cd*	5.50 ± 0.14^a	5.29 ± 0.04^bcd
7	8.46 ± 0.18^bc	8.36 ± 0.08^c	8.40 ± 0.13^c	8.50 ± 0.28^bc	8.59 ± 0.09^b	8.42 ± 0.17^bc	8.83 ± 0.20^a	8.38 ± 0.11^c
10	9.73 ± 0.25^a	9.63 ± 0.28^ab	9.69 ± 0.27^a	9.77 ± 0.21^a	9.64 ± 0.15^ab	9.43 ± 0.15^bc*	9.78 ± 0.10^a	9.36 ± 0.3^c*
12	10.4 ± 0.5^ab	10.5 ± 0.7^a	9.52 ± 0.23^d*	9.96 ± 0.16^c	9.85 ± 0.21^cd*	9.72 ± 0.18^cd*	10.01 ± 0.13^bc	9.96 ± 0.33^c
Enterobacteriaceae log cfu/g meat
0	2.94 ± 0.11^a	2.78 ± 0.22^ab	2.65 ± 0.36^bc	2.48 ± 0.25^c*	2.85 ± 0.06^ab	2.96 ± 0.29^a	3.06 ± 0.09^a	2.94 ± 0.44^a
3	2.54 ± 0.06^d	2.80 ± 0.20^abc	2.84 ± 0.28^ab	2.53 ± 0.13^d	2.93 ± 0.07^a	2.59 ± 0.13^d	2.63 ± 0.16^cd	2.67 ± 0.19^bcd
5	3.44 ± 0.13^bc	3.44 ± 0.13^bc	3.42 ± 0.11^bc	3.35 ± 0.09^cd	3.52 ± 0.10^ab	3.27 ± 0.15^d*	3.35 ± 0.07^cd	3.57 ± 0.06^a
7	5.72 ± 0.15^a	5.71 ± 0.47^a	5.45 ± 0.47^a	5.47 ± 0.25^a	5.68 ± 0.21^a	4.47 ± 0.12^b*	5.67 ± 0.56^a	5.49 ± 0.56^a
10	6.77 ± 0.41^a	6.50 ± 0.29^abc	6.44 ± 0.13^bc	6.46 ± 0.26^abc	6.72 ± 0.32^ab	5.35 ± 0.16^d*	6.50 ± 0.22^abc	6.22 ± 0.33^c*
12	7.08 ± 0.14^b	7.09 ± 0.15^b	6.96 ± 0.28^b	6.83 ± 0.29^b	6.99 ± 0.47^b	5.68 ± 0.10^c*	6.91 ± 0.25^b	7.37 ± 0.09^a
Lactic Acid Bacteria (LAB) log cfu/g meat
0	3.05 ± 0.07^c	2.69 ± 0.09^d*	3.42 ± 0.19^b	3.05 ± 0.05^c	3.96 ± 0.09^a	2.89 ± 0.15^c	2.63 ± 0.30^d*	3.29 ± 0.19^b
3	3.25 ± 0.21^ab	3.07 ± 0.42^bc	3.07 ± 0.08^bc	3.10 ± 0.17^bc	3.41 ± 0.21^a	3.16 ± 0.17^b	2.87 ± 0.21^c*	3.44 ± 0.16^a
5	3.60 ± 0.13^ab	3.55 ± 0.12^ab	3.33 ± 0.08^c*	3.48 ± 0.15^b	3.64 ± 0.07^a	3.33 ± 0.12^c*	3.17 ± 0.20^d*	3.49 ± 0.13^ab
7	4.42 ± 0.14^abc	4.59 ± 0.21^a	4.29 ± 0.12^bc	4.26 ± 0.17^c	4.47 ± 0.06^ab	4.34 ± 0.20^bc	4.25 ± 0.15^c	4.61 ± 0.27^a
10	4.52 ± 0.17^abc	4.23 ± 0.32^bc	4.45 ± 1.15^abc	4.92 ± 0.37^a	4.80 ± 0.53^ab	4.01 ± 0.22^c	4.51 ± 0.55^abc	4.76 ± 0.46^ab
12	7.75 ± 0.15^a	7.67 ± 0.10^a	7.12 ± 0.65^bc*	7.53 ± 0.21^a	6.75 ± 0.39^d*	6.85 ± 0.12^cd*	7.43 ± 0.21^ab	7.13 ± 0.29^bc*

All values are mean ± SD of the eight replicates.

^(a-e) means with the same superscript within the same raw are not different (p > 0.05).

*Paired comparison (control compared with other natural additives) is significant at the p < 0.05 level using Dunnett’s T- test, null hypothesis: treatment<Control.

Table 5. Effect of various treatments on pH value in raw ground pork during refrigerated storage (4°C) for 12 days

storage days	Control	Nutmeg	Allspice	Bay leaf	Black seed	Cloves	Caraway	Cardamom
0	5.90 ± 0.01^a	5.94 ± 0.05^a	5.89 ± 0.02^a	5.82 ± 0.04^b*	5.90 ± 0.03^a	5.90 ± 0.02^a	5.93 ± 0.05^a	5.88 ± 0.03^a
3	5.91 ± 0.01^bc	5.94 ± 0.02^ab	5.92 ± 0.01^bc	5.83 ± 0.02^e*	5.92 ± 0.04^b	5.88 ± 0.02^cd	5.97 ± 0.02^a*	5.86 ± 0.01^d*
5	5.92 ± 0.03^bc	5.99 ± 0.01^a*	5.91 ± 0.01^bcd	5.89 ± 0.01^d	5.93 ± 0.02^b	5.89 ± 0.01^d	6.01 ± 0.02^a*	5.90 ± 0.01^cd
7	6.00 ± 0.07^abc	6.03 ± 0.01^ab	6.01 ± 0.01^ab	5.93 ± 0.02^d	5.96 ± 0.04^cd	5.98 ± 0.03^bcd	6.06 ± 0.02^a	5.95 ± 0.01^cd
10	6.27 ± 0.06^a	6.23 ± 0.01^a*	6.01 ± 0.01^e*	6.03 ± 0.02^de*	6.05 ± 0.02^cde*	6.13 ± 0.09^bc*	6.13 ± 0.03^bcd*	6.22 ± 0.09^ab
12	6.43 ± 0.08^bc	6.85 ± 0.24^a*	6.20 ± 0.07^c	6.75 ± 0.17^a	6.31 ± 0.05^c	6.14 ± 0.04^c	6.82 ± 0.26^a*	6.72 ± 0.24^ab

All values are mean ± SD of the three replicates.

^(a-e) means with the same superscript within the same raw are not different (p > 0.05).

*Paired comparison (control compared with other natural additives) is significant at the p < 0.05 level using Dunnett’s T- test, null hypothesis: treatment≠Control.

Table 6. Effect of various treatments on color parameters in raw ground pork during refrigerated storage (4°C) for 12 days

storage days	Control	Nutmeg	Allspice	Bay leaf	Black seed	Cloves	Caraway	Cardamom
L*
0	52.4 ± 0.3^ab	50.3 ± 0.4^bc	50.4 ± 0.1^bc	50.5 ± 0.3^abc	49.2 ± 1.3^c	52.4 ± 1.6^ab	52 ± 2.7^ab	53.2 ± 2.2^a
3	53.2 ± 0.3^ab	51.3 ± 0.2^bc	50.6 ± 0.02^c	50.7 ± 0.3^bc	49.5 ± 1.0^c*	52.1 ± 1.7^abc	52 ± 2.7^abc	54.1 ± 1.8^a
5	53.9 ± 0.1^a	51.8 ± 0.2^ab	50.6 ± 0.1^bc*	51.2 ± 0.1^bc	49.1 ± 1.2^c*	52.1 ± 2.1^ab	52.1 ± 2.3^ab	54.3 ± 1.9^a
7	54.1 ± 0.2^a	53.1 ± 0.1^ab	50.9 ± 0.1^cd*	51.4 ± 0.1^bcd	50 ± 1^d*	52.3 ± 1.4^abc	52.6 ± 2.2^abc	54.4 ± 1.6^a
10	53.5 ± 0.3^a b	53.5 ± 0.2^ab	51.1 ± 0.1^bc	51.9 ± 0.2^bc	50.1 ± 1.6^c*	52.5 ± 2.1^abc	52.7 ± 2.3^abc	54.8 ± 1.9^a
12	53.1 ± 0.2^a	53.8 ± 0.1^a	51.7 ± 0.1^ab	52.1 ± 0.1^ab	49.6 ± 1.4^b*	52.1 ± 2.3^ab	52.4 ± 2.5^a	54.5 ± 1.7^a
a*
0	5.91 ± 0.30^ab	5.68 ± 0.60^ab	5.11 ± 0.02^b	3.37 ± 0.32^c*	3.44 ± 0.23^c*	6.32 ± 0.17^a	5.59 ± 1.10^ab	4.94 ± 0.90^b
3	6.33 ± 0.20^a	6.46 ± 0.49^a	6.05 ± 0.18^ab	3.76 ± 0.25^c*	3.95 ± 0.32^c*	6.87 ± 0.27^a	6.05 ± 0.96^ab	5.32 ± 0.80^b
5	6.90 ± 0.44^a	6.40 ± 0.61^ab	6.00 ± 0.12^ab	3.89 ± 0.26^c*	3.94 ± 0.23^c*	6.51 ± 0.70^ab	6.30 ± 0.98^ab	5.74 ± 0.54^b
7	6.48 ± 0.27^a	5.94 ± 0.52^a	5.69 ± 0.26^a	3.51 ± 0.36^b*	2.87 ± 0.13^b*	6.31 ± 0.68^a	5.71 ± 0.99^a	5.47 ± 0.74^a
10	5.47 ± 0.36^a	4.36 ± 0.81^ab	5.19 ± 0.61^ab	2.21 ± 0.22^c*	0.10 ± 0.17^d*	5.40 ± 1.17^ab	3.97 ± 0.98^b	4.29 ± 1.10^ab
12	4.98 ± 0.38^a	3.85 ± 0.77^a	5.22 ± 0.49^a	1.53 ± 0.26^b*	-0.07 ± 0.50^c*	5.21 ± 1.22^a	3.98 ± 1.01^a	4.07 ± 0.84^a
b*
0	11.37 ± 0.06^cd	11.6 ± 0.5^cd	12.10 ± 0.13^bc	12.49 ± 0.07^b*	10.2 ± 0.3^e*	13.5 ± 0.5^a*	11.5 ± 0.7^cd	11.3 ± 0.4^d
3	11.51 ± 0.06^d	12.4 ± 0.6^bc	11.83 ± 0.13^cd	12.92 ± 0.07^b*	10.34 ± 0.26^e*	13.7 ± 0.6^a*	11.8 ± 0.7^cd	11.5 ± 0.4^d
5	11.64 ± 0.03^b	11.9 ± 0.4^b	11.74 ± 0.08^b	12.90 ± 0.06^a*	10.2 ± 0.4^c*	13.1 ± 0.5^a*	11.8 ± 0.7^b	11.6 ± 0.4^b
7	11.7 ± 0.1^cb	12 ± 0.6^cd	11.59 ± 0.05^c	12.52 ± 0.08^ab	9.78 ± 0.27^d*	13.3 ± 0.7^a*	11.5 ± 0.8^c	11.6 ± 0.3^c
10	12.07 ± 0.07^ab	11.3 ± 0.6^bc	11.39 ± 0.07^bc	12.30 ± 0.14^a	8.62 ± 0.48^d*	12.7 ± 0.8^a*	10.8 ± 0.7^c*	11.1 ± 0.3^c
12	11.81 ± 0.04^c	12.0 ± 0.4^cb	11.54 ± 0.06^c	12.70 ± 0.12^ab	9.39 ± 0.10^d*	12.9 ± 0.8^a*	11.4 ± 0.8^c	11.5 ± 0.4^c

All values are mean ± SD of the three replicates.

^(a-e) means with the same superscript within the same raw are not different (p > 0.05).

* Paired comparison (control compared with other natural additives) is significant at the p < 0.05 level using Dunnett’s T- test, null hypothesis: treatment≠Control.

Data Availability Statement

The data that support the findings of this study are available (privately) in Mendeley dataset at https://data.mendeley.com/datasets/p496hmyy44/draft?a=e6ba017a-11fc-4af6-9d40-41724b04aafa