Sains Malaysiana 52(3)(2023): 783-794
http://doi.org/10.17576/jsm-2023-5203-08
Meta-Analysis on Effect of Essential Oils and
Extracts of Spices on the Microbiological Quality of Meat and Poultry Products
(Analisis Meta Kesan
Minyak Pati dan Ekstrak Rempah ke atas Kualiti Mikrobiologi Produk Daging dan
Poltri)
GITA
ANGGITA1, FALEH SETIA BUDI2 & HARSI DEWANTARI
KUSUMANINGRUM2
1Food Science Study Program, Department of Food
Science and Technology, Faculty of Agricultural Engineering and Technology, IPB
University, Bogor 16680 Indonesia
2Department of Food Science and Technology,
Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680
Indonesia
Diserahkan: 23 Julai 2022/Diterima:
7 Februari 2023
Abstract
Different
spices have been reported containing antimicrobial compounds that can prevent
or reduce the microbiological spoilage or pathogenic bacteria in meat or
poultry products with various results. This study evaluated the effect of
essential oils and extracts of spices in reducing bacteria in meat/poultry
products using a meta-analysis approach by comparing the Hedges'd effect size
(standardized mean difference, SMD, and 95% confidence interval, CI). A total of 240 data, extracted from 10 articles that were selected
by Preferred Reporting Items for
Systematic Reviews and Meta-Analysis (PRISMA) from 121 full-text articles, were
analyzed using Meta Essential tools. The results showed that essential oils had
a better cumulative significant effect in reducing bacterial loads of
meat/poultry products (SMD=-4.37, 95%CI=-5.63 to -3.10) in comparison
to the extracts (SMD=-3.66, 95%Cl=-4.56 to -2.76). As essential oils, cassia
(SMD=-58.17, 95%CI=-109.88 to -6.47) showed the best effect size, whereas as
extract, ganghwayassuk (SMD=-4.19, 95%CI=-6.22 to -2.16) was the most
significant. Furthermore, the total plate count was significantly affected by
cassia (SMD=-58.17, 95%CI=-109.88 to -6.47), Enterobacteriaceae by sage
(SMD=-5.93, 95%CI=-8.32 to -3.54), and coliform also by sage (SMD=-3.79,
95%CI=-6.76 to -0.82). In general, Salmonella spp. was found as pathogenic bacterium that was the most affected (SMD=-19.68
and 95%CI=-39.01 to -0.35). In the form of essential
oils, dipping was the best way in reducing microorganisms, while as extracts,
adding them in the products was the best method. This study provided reliable data in
selecting spices for applications to improve the quality and safety of meat and
poultry products.
Keywords:
Antimicrobial; meat/poultry-based products; meta-analysis; spices
AbstraK
Rempah yang berbeza telah
dilaporkan mengandungi sebatian antimikrob yang boleh menghalang atau
mengurangkan kerosakan mikrobiologi atau bakteria patogen dalam daging atau
produk poltri dengan keputusan yang pelbagai. Kajian ini menilai kesan minyak pati dan ekstrak rempah
dalam mengurangkan bakteria dalam produk daging/poltri menggunakan pendekatan
analisis meta dengan membandingkan saiz kesan Hedges'd (perbezaan min standard,
SMD dan selang keyakinan 95%, CI). Sebanyak 240 data yang diekstrak daripada 10 artikel yang
dipilih melalui Item Pelaporan Pilihan untuk Ulasan Sistematik dan Analisis
Meta (PRISMA) daripada 121 artikel teks penuh, telah dianalisis menggunakan
alat Meta Perlu. Keputusan menunjukkan bahawa minyak pati mempunyai kesan
ketara kumulatif yang lebih baik dalam mengurangkan beban bakteria produk
daging/poltri (SMD=-4.37, 95%CI=-5.63 hingga -3.10) berbanding ekstrak
(SMD=-3.66, 95% Cl=-4.56 hingga -2.76). Sebagai minyak pati, cassia (SMD=-58.17, 95%CI=-109.88
hingga -6.47) menunjukkan saiz kesan terbaik, manakala sebagai ekstrak,
ganghwayassuk (SMD=-4.19, 95%CI=-6.22 hingga -2.16) adalah paling ketara. Tambahan pula,
jumlah kiraan plat terjejas dengan ketara oleh cassia (SMD=-58.17,
95%CI=-109.88 hingga -6.47), Enterobacteriaceae oleh sej (SMD=-5.93,
95%CI=-8.32 hingga -3.54) dan koliform juga oleh sej (SMD=-3.79, 95%CI=-6.76 hingga -0.82). Secara umum, Salmonella spp. didapati
sebagai bakteria patogen yang paling terjejas (SMD=-19.68 dan 95%CI=-39.01
hingga -0.35). Dalam bentuk minyak pati, pencelupan adalah cara terbaik
dalam mengurangkan mikroorganisma, manakala sebagai ekstrak, menambahnya dalam
produk adalah kaedah terbaik. Kajian ini menyediakan data yang boleh dipercayai dalam
memilih rempah untuk digunakan dalam meningkatkan kualiti dan keselamatan
produk daging dan poltri.
Kata kunci: Analisis meta; antimikrob; produk
berasaskan daging/poltri; rempah
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