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

被引:30
|
作者
Hernandez, Helga [1 ]
Frankova, Adela [2 ]
Sykora, Tomas [3 ]
Kloucek, Pavel [3 ]
Kourimska, Lenka [3 ]
Kucerova, Iva [1 ]
Banout, Jan [1 ]
机构
[1] Czech Univ Life Sci Prague, Fac Trop AgrSci, Dept Sustainable Technol, Kamycka 129, Prague 16521 6, Suchdol, Czech Republic
[2] Czech Univ Life Sci Prague, Fac Agrobiol Food & Nat Resources, Dept Crop Prod, Kamycka 129, Prague 16521 6, Suchdol, Czech Republic
[3] Czech Univ Life Sci Prague, Fac Agrobiol Food & Nat Resources, Dept Qual Agr Prod, Kamycka 129, Prague 16521 6, Suchdol, Czech Republic
关键词
oregano essential oil; meat drying; microbial load; meat sensory attribute; ESCHERICHIA-COLI O157-H7; PLANT ESSENTIAL OILS; LISTERIA-MONOCYTOGENES; BEEF JERKY; ANTIMICROBIAL PROPERTIES; NONCULTURABLE STATE; GREEK OREGANO; MINCED MEAT; VAPOR-PHASE; BACTERIA;
D O I
10.1002/jsfa.7685
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
BackgroundMicrobial 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. ResultsIt 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 of OEO, the sensory quality of the food was affected. ConclusionA value-added dried meat product obtained by using OEO to enhance food safety received an acceptable sensory response from consumers. (c) 2016 Society of Chemical Industry
引用
收藏
页码:82 / 87
页数:6
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