The effect of oregano essential oil on microbial load and sensory attributes of dried meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A70314" target="_blank" >RIV/60460709:41210/17:70314 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41340/17:70314

Result on the web

<a href="http://dx.doi.org/10.1002/jsfa.7685" target="_blank" >http://dx.doi.org/10.1002/jsfa.7685</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.7685" target="_blank" >10.1002/jsfa.7685</a>

Result language

angličtina

Original language name

The effect of oregano essential oil on microbial load and sensory attributes of dried meat

Original language description

Background: Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process by using oregano essential oil (OEO) to inhibit the growth of bacteria and thus obtain a value-added dried meat product. The sensory response from assessors is presented. Results: It was found that the application of OEO in meat was effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 h of drying at 55 degrees C, 2 mL (0,038 mL L-1 air) and 1,5 mL (0,028 mL L-1 air) of OEO were considered as the minimal inhibitory concentrations (MICs) against S. enteritidis and E. coli respectively. Samples treated with 0,75 mL of OEO were more attractive for consumption compared with the control, at a higher concentration

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

1097-0010

Volume of the periodical

97

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

82-87

UT code for WoS article

000387349900010

EID of the result in the Scopus database

2-s2.0-84963818646