Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
| Autor: | Milica Glisic, Jelena Ivanović, Milan Ž. Baltić, Natasa Glamoclija, Jasna Djordjevic, Marija Boskovic, Vesna Djordjevic, Jelena Janjic, Branislav Baltic, Nemanja Zdravkovic |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Salmonella Swine Acyclic Monoterpenes 030106 microbiology Colony Count Microbial Total Viable Count Microbial Sensitivity Tests medicine.disease_cause Microbiology law.invention Thymus Plant 03 medical and health sciences chemistry.chemical_compound Minimum inhibitory concentration Thymus vulgaris 0404 agricultural biotechnology Lactobacillales law Eugenol Oils Volatile medicine Animals Humans Food microbiology Pork Carvacrol Food science Acrolein Thymol Essential oil Lab Chemistry Food Packaging 04 agricultural and veterinary sciences General Medicine 040401 food science Headspace Anti-Bacterial Agents Red Meat Packaging Modified atmosphere Food Microbiology Monoterpenes Cymenes Food Science |
| Zdroj: | International Journal of Food Microbiology |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2017.07.011 |
| Popis: | The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists. |
| Databáze: | OpenAIRE |
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