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

Received: 23 July 2022/Accepted: 7 February 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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^*Corresponding author; email: h_kusumaningrum@apps.ipb.ac.id