INVESTIGATION OF THE POTENTIAL UTILITY OF PERILLA ESSENTIAL OIL IN PRESERVATION OF FRESH PORK

Abstract

      This study examined the effects of perilla essential oil treatments on pH, NH3, and thiobarbituric acid (TBA), and microbiological indices, including total aerobic counts, E. coli, and Staphylococcus aureus, on the shelf-life of fresh pork. Fresh sirloin pork was sprayed with perilla oil at two concentrations of 1% (v/v) and 2% (v/v) and stored at 5^oC. Results revealed that compared to the control samples stored in the same refrigerated cold condition, the shelf-life of the treated sirloin pork was extended to 6 and 9 days, respectively to the two concentrations of perilla oil applied. This indicates that perrila essential oil might play an important role as antioxidant and antibacterial agent in prolonging the shelf-life of refrigerated fresh pork. The treatment with 1% perilla oil had less effect on color and flavor of the fresh pork sample compared to concentration of 2%.