Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef
Language English Country Great Britain, England Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't
PubMed
23743028
DOI
10.1016/j.meatsci.2013.05.003
PII: S0309-1740(13)00195-2
Knihovny.cz E-resources
- MeSH
- Anti-Infective Agents pharmacology MeSH
- Color MeSH
- Chemical Phenomena MeSH
- Origanum chemistry MeSH
- Caprylates pharmacology MeSH
- Hydrogen-Ion Concentration MeSH
- Food Contamination prevention & control MeSH
- Food Preservation MeSH
- Lactobacillaceae drug effects growth & development MeSH
- Humans MeSH
- Listeria monocytogenes drug effects growth & development MeSH
- Meat analysis microbiology MeSH
- Food Packaging MeSH
- Odorants analysis MeSH
- Oils, Volatile pharmacology MeSH
- Colony Count, Microbial MeSH
- Food Microbiology MeSH
- Cattle MeSH
- Consumer Product Safety MeSH
- Vacuum MeSH
- Animals MeSH
- Check Tag
- Humans MeSH
- Cattle MeSH
- Animals MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- Anti-Infective Agents MeSH
- Caprylates MeSH
- octanoic acid MeSH Browser
- Oils, Volatile MeSH
Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5 log cells/g reduced counts of lactic acid bacteria by 1.5 log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5 log CFU/g at the end of storage at 3°C for 10 days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes.
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