The ginger extract the bioactive ingredient in ginger, is particularly complex in its chemical composition. At present, it is found that ginger contains more than 100 kinds of chemical components, which can be mainly divided into three categories: volatile oil, gingerol and diphenylheptane. It contains vitamins, amino acids and iron, copper, manganese, zinc, chromium, nickel, diamond and strontium， manytrace elements and functional ingredients.Ginger extract not only has rich aroma, unique spicy taste and strong antibacterial, fresh-keeping, color-protecting, etc., but also has high safety, strong anti-corrosion and anti-oxidation effects. At meantime, it has great developed utilization value and application prospects.
Antibacterial effect of ginger extract: Volatile oil in ginger has strong antifungal activity. Gingerol and diphenylheptane have strong antibacterial and antiseptic effects. They can inhibit the harmful microbes on the surface of food by changing the permeability of microbial cell walls and cell membranes, destroy the genetic material in cells and interferwith the activities of various enzymes in cells.Thusit can prevent ham, sausage, meat products, fruits and vegetables from corruption.
Application of Ginger Extract in Meat Preservation: In order to prolong the shelf life of meat products, the antibacterial substances in ginger and its extracts are applied to storage of pork, lamb, fish and other meat by inhibiting microbial growth and enzyme activity in meat to ensure and improve the quality of meat products.Ginger protease can act as a proteolytic enzyme for meat tenderization, which not only makes the meat soft, palatable and juicy, but also improves the meat yield and shelf life.Therefore, the use of ginger to develop natural preservatives not only has antiseptic effect, but also has the effect of improving quality, and has broad application prospects.Fruit and vegetable products are crispy and juicy, and are not easy to store and keep fresh during storage due to loss of water and nutrients and microbial infection. At present, ginger extract has been applied in the storage and preservation of fresh-cut apples, cherries and tomatoes.