ANTIMICROBIAL ACTIVITY OF NATURAL FLAVOR COMPONENTS INCORPORATED INTO EDIBLE FILMS IN MEAT PRODUCTS

摘要

Spices and herbs have been added to foods since ancient times, not only as flavoring agents, but also as medicine and food preservatives. In addition to imparting characteristic flavors, spices and herbs prolong the storage life of foods through antimicrobial activity. The interest to replace synthetic preservatives, which have been used in foods for decades and may lead to deleterious health consequences, with natural, effective and nontoxic compounds, has increased. Nowadays, plenty of spices and herbs are valued for their antimicrobial activities and medicinal effects, in addition to their flavor qualities.