Influence of different spices on the microbial reduction and storability of laboratory-processed tomato ketchup and minced meat

✍ Scribed by Adegoke, G. O. ;Sagua, V. Y.

• Book ID: 102213465
• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 245 KB
• Volume: 37
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19930370407

✦ Synopsis

Abstract

At 1% (w/w) each of 6 non‐commercial spices (Xylopia aethiopica, Aframomum melegueta, Monodoran myristica, Piper guineense, Icacina spp and Congronema latifolia) when added to laboratory‐processed tomato ketchup and minced meat reduced spoilage microbial populations to different levels. Tomato ketchup spiced with M. myristica remained sterile after 24 h incubation at room temperature (26 ± 2 °C) whilst control samples had bacterial and yeast counts of 1.5 ± 10^7^ cfu/g and 2.0 ± 10^5^ pro‐pagules/g, respectively. X. aethiopica also reduced bacterial populations in tomato ketchup. In spiced minced meat, only X. aethiopica and C. latifolia showed an inhibitory effect on yeasts. Other spices used were not or relatively less effective against bacteria and yeasts.