ABSTRACT
The study explored the preservation effect of Portulaca oleracea L. extract (POE) on pork meat under refrigerated conditions for 9â¯days. POE was tested for antioxidant activity and antibacterial activity in vitro and the results showed that POE has strong antioxidant activity and has antibacterial activity against Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus to some extent. Effect of POE in different levels (0.25%, 0.50% and 1.0%) on quality and shelflife of pork meat storage were evaluated. Results showed that the treatments of POE significantly inhibited microbial growth,delayed lipids oxidation, reduced values of thiobarbituric acid reactive substances (TBARS) and total volatile basenitrogen (TVB-N), increased superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and in a dose-dependent manner (Pâ¯<â¯.05). Concomitantly, 1.0%POE and 0.50%POE treatments had better appearance compared with control after 9â¯days storage. All results confirmed that POE could effectively maintain the quality of chilled pork compared to control.