Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat

被引：69

作者：

Bukvicki, Danka ^{[1
,2
,4
]}

Stojkovic, Dejan ^{[3
]}

Sokovic, Marina ^{[3
]}

Vannini, Lucia ^{[4
]}

Montanari, Chiara ^{[4
]}

Pejin, Boris ^{[5
]}

Savic, Aleksandar ^{[5
]}

Veljic, Milan ^{[1
,2
]}

Grujic, Slavica ^{[1
,2
]}

Mann, Petar D. ^{[1
,2
]}

机构：

[1] Univ Belgrade, Fac Biol, Inst Bot, Belgrade 11000, Serbia

[2] Bot Garden jevremovac, Belgrade 11000, Serbia

[3] Univ Belgrade, Inst Biol Res Sinisa Stankovic, Belgrade 11000, Serbia

[4] Univ Bologna, Dept Agr & Food Sci, I-40127 Bologna, Italy

[5] Univ Belgrade, Inst Multidisciplinary Res, Dept Life Sci, Belgrade 11030, Serbia

来源：

MEAT SCIENCE | 2014年 / 96卷 / 03期

关键词：

Satureja horvatii; Antimicrobial activity; Pork meat; Listeria monocytogenes; Antiradical activity; Sensorial evaluation; CHEMICAL-COMPOSITION; FLUORESCENCE PROBES; ANTIOXIDANT; EXTRACT; THYMOL;

D O I：

10.1016/j.meatsci.2013.11.024

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

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.

引用

页码：1355 / 1360

页数：6

共 40 条

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