Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
2014
Autori:
Bukvicki, DankaStojković, Dejan
Soković, Marina
Vannini, Lucia
Montanari, Chiara
Pejin, Boris
Savic, Aleksandar
Veljic, Milan
Grujic, Slavica
Mann, Petar D.
Tip dokumenta:
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt:
The dominant compounds in Satureja horvatii oil were p-cymene (33.14\%),
thymol (26.11\%) and thymol methyl ether (15.08\%). The minimum
inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for
bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum
bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to
1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively.
The antiradical potential of the essential oil was evaluated using
hydroxyl radical (center dot OH) generated in Fenton reaction. The meat
preserving potential of essential oil from Satureja horvatii was
investigated against L monocytogenes. Essential oil successfully
inhibited development of L monocytogenes in pork meat. Sensorial
evaluation on flavor and color of meat was performed. The color and
flavor of meat treated with essential oil improved after 4 days of
storage. S. horvatii essential oil can act as a potent inhibitor of food
spoiling microorganisms, in meat products and also can be a useful
source of natural antioxidants. (C) 2013 Elsevier Ltd. All rights
reserved.
Ključne reči:
Satureja horvatii; Antimicrobial activity; Pork meat; Listeria monocytogenes; Antiradical activity; Sensorial evaluationIzvor:
Meat Science, 2014, 96, 3, 1355-1360
DOI: 10.1016/j.meatsci.2013.11.024
ISSN: 1873-4138