• Home
  • Archives
    • Archive 2020
      • Volume 01/2020
    • Archive 2019
      • Volume 01/2019
      • Volume 02/2019
    • Archive 2018
      • Volume 01/2018
    • Archive 2017
      • Volume 01/2017
    • Archive 2016
      • Volume 01/2016
      • Volume 02/2016
    • Archive 2015
      • Volume 01/2015
      • Volume 02/2015
    • Archive 2014
      • Volume 01/2014
      • Volume 02/2014
    • Archive 2013
      • Volume 01/2013
      • Volume 02/2013
    • Archive 2012
      • Volume 01/2012
      • Volume 02/2012
    • Archive 2011
      • Volume 01/2011
  • List of keywords
  • Submissions
    • Guidelines for Authors
    • Publication Ethics
  • Editorial Board
  • Contacts
MASO-INTERNATIONAL

Inhibition of Listeria monocytogenes in minced beef by combined effect of oregano essential oil and caprylic acid

Authors: Radka Hulánková and Gabriela Bořilová
Keywords: natural antimicrobials, octanoic acid, origanum vulgare
Both oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials; their individual application in food is therefore limited. Their combined additive effect we proved previously in vitro. Following mixtures (v/w) were tested in minced lean beef inoculated with 6 strains of L. monocytogenes at concentration of 5 log cells/g: 0.25% of CA (MIC in vitro) + 0.1% of OEO (2×MIC); 0.5% CA (2×MIC) + 0.05% OEO (MIC); and both mixtures with 0.1% of citric acid. The treated meat was vacuum packed and stored at 3 ± 1 °C for 15 days. Approximately a 0.5 log reduction was observed at all experimental groups in comparison with the control samples (with distilled water) from day 6 to the end of storage. No differences in L. monocytogenes counts were found between the experimental groups. In sensory evaluation (odour, colour, overall acceptability) the mixtures with 0.1% of OEO showed during the whole experiment better scores in
odour and overall acceptability than the control group.
Download full article
Inhibition of Listeria monocytogenes in minced beef by combined effect of oregano essential oil and caprylic acid
Filename: maso-international-2011-1-page-11–14.pdf | Size: 495.4 KB | Downloads: 1063
Originaly published in MASO INTERNATIONAL Volume 01/2011

Search site

Current Issue

Current issue

MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

Archive

Copyright © 2023 MASO-INTERNATIONAL.