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Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
dc.creator | Bukvicki, Danka | |
dc.creator | Stojković, Dejan | |
dc.creator | Soković, Marina | |
dc.creator | Vannini, Lucia | |
dc.creator | Montanari, Chiara | |
dc.creator | Pejin, Boris | |
dc.creator | Savic, Aleksandar | |
dc.creator | Veljic, Milan | |
dc.creator | Grujic, Slavica | |
dc.creator | Mann, Petar D. | |
dc.date.accessioned | 2016-05-23T11:00:37Z | |
dc.date.issued | 2014 | |
dc.identifier.issn | 1873-4138 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2236 | |
dc.description.abstract | 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. | en |
dc.description.sponsorship | Ministry of Education and Science of Serbia {[}173029, 173032, 173040]; Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Italy; Erasmus Mundus fellowship under EMECW | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Meat Science | |
dc.subject | Satureja horvatii | |
dc.subject | Antimicrobial activity | |
dc.subject | Pork meat | |
dc.subject | Listeria monocytogenes | |
dc.subject | Antiradical activity | |
dc.subject | Sensorial evaluation | |
dc.title | Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Савиц, Aлександар; Вељиц, Милан; Грујиц, Славица; Манн, Петар Д.; Монтанари, Цхиара; Стојковиц, Дејан; Буквицки, Данка; Соковић, Марина Д.; Ваннини, Луциа; Пејин, Борис; | |
dc.citation.issue | 3 | |
dc.citation.volume | 96 | |
dc.identifier.doi | 10.1016/j.meatsci.2013.11.024 | |
dc.identifier.scopus | 2-s2.0-84890279796 | |
dc.identifier.wos | 000331593600032 | |
dc.citation.spage | 1355 | |
dc.citation.epage | 1360 | |
dc.type.version | publishedVersion | en |
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