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

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          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 (•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.

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          Author and article information

          Journal
          Meat Sci.
          Meat science
          Elsevier BV
          1873-4138
          0309-1740
          Mar 2014
          : 96
          : 3
          Affiliations
          [1 ] University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", 11000 Belgrade, Serbia; University of Bologna, Department of Agricultural and Food Sciences, Via Fanin 46, 40127 Bologna, Italy.
          [2 ] University of Belgrade, Institute for Biological Research 'Siniša Stankovic', Bulevar Despota Stefana 142, 11000 Belgrade, Serbia. Electronic address: dejanbio@yahoo.com.
          [3 ] University of Belgrade, Institute for Biological Research 'Siniša Stankovic', Bulevar Despota Stefana 142, 11000 Belgrade, Serbia.
          [4 ] University of Bologna, Department of Agricultural and Food Sciences, Via Fanin 46, 40127 Bologna, Italy.
          [5 ] University of Belgrade, Institute for Multidisciplinary Research, Department of Life Science, Kneza Višeslava 1, 11030, Belgrade, Serbia.
          [6 ] University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", 11000 Belgrade, Serbia.
          Article
          S0309-1740(13)00642-6
          10.1016/j.meatsci.2013.11.024
          24342186
          1bca3cb8-38ff-4da9-a886-916a4e8e8e76
          History

          Sensorial evaluation,Antimicrobial activity,Antiradical activity,Listeria monocytogenes,Pork meat,Satureja horvatii

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