Dried Plums: An Effective Natural Alternative to Synthetic Preservatives

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(NaturalNews) Dried plums (prunes) are just as effective as synthetic preservatives at preventing the oxidative deterioration of ready-to-eat meat products, according to a study conducted by researchers from Venezuela's University of Oriente and Texas A&M University, and published in the Journal Food Science.

The market for long-used synthetic preservatives such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) continues to decline as consumers demand more natural food ingredients, while the market for natural antioxidant preservatives such as herb extracts or vitamins C and E continues to grow.

Researchers used raw pork pate to prepare sausages using a variety of preservative methods: 0.02 percent BHA/BHT, 3 or 6 percent dried plum puree, 3 or 6 percent dried plum and apple puree, or a control sausage with no preservative at all. The sausages were then refrigerated raw; cooked, vacuum packed and then refrigerated; or cooked, vacuum packed and then frozen.

At both concentrations, dried plum was as effective at preserving the cooked sausages as BHA/BHT. At 6 percent, it was actually more effective at preventing the oxidation of fats in refrigerated meat. This concentration caused noticeable discoloration of the sausage, however - increased yellowness for both purees, as well as increased redness for the dried plum-only puree.

Trained taste testers concluded that the purees masked the flavors of pork fat and sage, as well as spicy or peppery flavors. The purees increased the sausages' sweetness, and decreased their saltiness and bitterness. At concentrations of 3 percent however, these flavor changes were not objectionable.

"Overall, pork sausage with 3 percent dried plum puree or dried plum and apple puree was as acceptable to consumers as the control or those patties with BHA/BHT," the researchers wrote. They suggested that dried plum could also function as a preservative in other pre-prepared meat products, such as roast beef or ham.

The study was funded by Texas AgriLife Research and the California Dried Plum Board.

Sources for this story include: www.foodnavigator-usa.com.

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