Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43871892" target="_blank" >RIV/62157124:16270/13:43871892 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16810/13:43871892

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/S0309174013001952" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0309174013001952</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2013.05.003" target="_blank" >10.1016/j.meatsci.2013.05.003</a>

Result language

angličtina

Original language name

Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

Original language description

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% ofcitric 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.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2013

Confidentiality

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

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

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Volume of the periodical

95

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

5

Pages from-to

190-194

UT code for WoS article

000321407900009

EID of the result in the Scopus database

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