Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions

• Published in: Meat science 2021-02, Vol.172, p.108368-108368, Article 108368
• Main Authors: Cui, Hao, Dong, Yao, Lu, Tenghui, Zou, Xintong, Wang, Mingxin, Yang, Xiudong, Zhou, Hongli
• Format: Article
• Language: English
• Subjects: Chilled pork; Ethanolic extract; Mulberry leaves; Preservation; Sensory analyses
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108368

The aim of this study was to investigate the performance of ethanolic extract from Morus alba L. leaves (MLEE) in preserving chilled pork under retail conditions. The four treatments were 5 mg/mL sodium benzoate solution (SB), 1 mg/mL MLEE solution (high-concentration MLEE; HM), 0.5 mg/mL MLEE solution (low-concentration MLEE; LM), and 0 mg/mL MLEE solution (C). The quality characteristics, pH, thiobarbituric acid reactive substances values, metmyoglobin, total volatile basic nitrogen, and number of microbes of MLEE-treated chilled pork stored at 4 °C for 9 days were consistent with those obtained by the SB treatment and lower than those obtained by the C treatment. Sensory analyses showed that treatment of pork with MLEE did not have a negative impact on its sensory characteristics. MLEE can extend the shelf life of chilled pork from 3 days to 6 days (9 days) in first-class (second-class) fresh meat. Results suggest that MLEE could be a candidate resource in the preservation of chilled pork. •MLEE can extend the shelf life of chilled pork.•Panelists can accept the MLEE-treated pork.•Gram-positive Bacillus was one of the main inducements of meat deterioration.•MLEE could be a candidate resource in the preservation of chilled pork.