Application Of Di-O-caffeoyl Quinic Acid From Lonicera Japonica Leaves Extract In Livestock And Poultry Meat Preservation And Development Of Its Composite Preservatives

With regard to preservation of meat products, there are a great deal of studies havebeen made by scientists from domestic and abroad. With the development of people`awareness of food safety and the incidences of food related diseases, however, more andmore attention are paid to naturally occurring products owing to their antibacterial andantioxidant activity concerning the potential side effects from synthetic additives. In thepresent study, the potential application in meat preservation of antibacterial fraction fromLonicera japonica leaves extract with majer components of3,4-二-O-caffeoyl quinic acidand3,5-二-O-caffeoyl quinic acid as well as their combination with catechin andvataminE were explored. The effects of Lonicera japonica leaves extract, Lonicerajaponica leaves extract and catechin, Lonicera japonica leaves extract and Vatamin E onpH value, volatile amine nitrogen(TVB-N), total viable count(TVC), andmalondialdehyde(MDA) of duck meat and pork meat were determined for0,3,6,9,12days of storage time at4℃. Then Box-Behnken design and surface response methodologywere employed to improve efficacy of the composite preservative on pork meat. Mainresults showed as follows:（1）The results of duck meat with different treatments indicated preservation effects ofthree different treatments can be listed in the following order of decreasing: Lonicerajaponica leaves extract and catechin＞Lonicera japonica leaves extract and Vatamin E＞Lonicera japonica leaves extract. Duck meat treated with0.10%Lonicera japonica leavesextract and0.10%catechin can be stored up to12days.（2）Pork meat with addition of0.075%Lonicera japonica leaves extract and0.075%catechin showed improved storage stability, with pH6.32±0.03, volatile aminenitrogen(TVB-N)19.57±0.65mg/100g, total viable count(TVC)5.85±0.35log cfu/g andmalondialdehyde(MDA)0.412±0.003mg/kg on day12under refrigerated condition,respectively，while about the blank group the values were6.75±0.02for pH,25.39±0.03mg/100g for volatile amine nitrogen(TVB-N),7.23±0.06log CFU/g for total viablecount(TVC) and0.606±0.003mg/kg for malondialdehyde(MDA).（3） There was no significant difference in preservative efficacy among threetreatments. Nevertheless, pH values for fresh duck meat and pork meat treated withLonicera japonica leaves extract both decreased with increase in addition amount ofLonicera japonica leaves extract, and decrease in pH value between duck meat and porkmeat as response to Lonicera japonica leaves extract treatment showed differently with pHof duck meat was more susceptible to Lonicera japonica leaves extract treatment. Generally speaking, three different treatments all have better antioxidant activity in duckmeat than in pork meat.（4）Lonicera japonica leaves extract, catechin and Vatamin E were added to pork meatfor the purpose of optimizing the fresh-keeping efficacy by means of Box-Behnken designand surface response methodology with volatile amine nitrogen(TVB-N) andmalondialdehyde(MDA) as evaluation parameters. Results showed the optimumcombination (percentage basis) chosen for pork meat preservation was Lonicera japonicaleaves extract0.09%, catechin0.09%and Vatamin E0.09%. Under this condition the volatileamine nitrogen(TVB-N) and malondialdehyde(MDA) were16.3957mg/100g and0.303665mg/kg on day9. to ascertain reliability of the predictive model, test experimentwas performed using the optimized condition with the result of volatile aminenitrogen(TVB-N)16.42mg/100g and malondialdehyde(MDA)0.308mg/kg, suggestingthe feasibility of optimized condtions in practical preservation.