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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41340/17:70314

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

1097-0010

Svazek periodika

97

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

82-87

Kód UT WoS článku

000387349900010

EID výsledku v databázi Scopus

2-s2.0-84963818646