文章基本信息

标题：Natural compounds obtained from plants as alternatives for meat and meat products preservation
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作者：Yasmim Gonalves Lacerda ; Jussani da Silva Paulino ; Gabriella Fuzzari Esteves 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：14
页码：1-17
DOI：10.33448/rsd-v10i14.21422
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.
关键词：antimicrobial compounds;natural antioxidants;plant extracts;Preservatives.