Citation
Luna Guevara J. J., . and Rivera Hernández M., . and Arenas Hernández M. M. P., . and Luna-Guevara M. L., . Effect of essential oils of oregano (Origanum vulgare) thyme (Thymus vulgaris) orange (Citrus sinensis var. Valencia) in the vapor phase on the antimicrobial and sensory properties of a meat emulsion inoculated with Salmonella enterica. pp. 306-312. ISSN 2550-2166
Abstract
The demand for healthier meat products is increasing remarkably and natural antimicrobial agents such as essential oils (EOs) are required which can be applied in the vapor phase. For this experiment the effectiveness of essential oils of oregano thyme and orange in the vapor phase on the microbiological and sensory characteristics of sausages inoculated with Salmonella enterica and stored at 4C during 72 hrs and 144 hrs were studied. Oregano EO with 2000 ppm was the most effective treatment against Salmonella enterica with a logarithmic reduction of 1.97 Log‚�‚ CFU/g compared to thyme 1.36 Log‚�‚ CFU/g and orange 1 Log‚�‚ CFU/g) after 144 hrs. In relation to the general acceptance level the meat product exposed to the orange EO in vapor phase presented the highest approval by the judges nevertheless however were the ones that showed the least reduction in the microbial population. Finally the results showed that the addition of essential oil in the vapor phase to meat products exerted a bactericidal effect with higher EOs concentrations and some also caused alterations in the sensorial properties of the product.
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Abstract
The demand for healthier meat products is increasing remarkably and natural antimicrobial agents such as essential oils (EOs) are required which can be applied in the vapor phase. For this experiment the effectiveness of essential oils of oregano thyme and orange in the vapor phase on the microbiological and sensory characteristics of sausages inoculated with Salmonella enterica and stored at 4C during 72 hrs and 144 hrs were studied. Oregano EO with 2000 ppm was the most effective treatment against Salmonella enterica with a logarithmic reduction of 1.97 Log‚�‚ CFU/g compared to thyme 1.36 Log‚�‚ CFU/g and orange 1 Log‚�‚ CFU/g) after 144 hrs. In relation to the general acceptance level the meat product exposed to the orange EO in vapor phase presented the highest approval by the judges nevertheless however were the ones that showed the least reduction in the microbial population. Finally the results showed that the addition of essential oil in the vapor phase to meat products exerted a bactericidal effect with higher EOs concentrations and some also caused alterations in the sensorial properties of the product.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Essential oils |
| AGROVOC Term: | Oregano |
| AGROVOC Term: | Origanum vulgare |
| AGROVOC Term: | Thyme |
| AGROVOC Term: | Citrus sinensis |
| AGROVOC Term: | Sampling |
| AGROVOC Term: | Data analysis |
| AGROVOC Term: | Antimicrobial properties |
| AGROVOC Term: | Meat emulsions |
| AGROVOC Term: | Salmonella |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/10193 |
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