Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 4, Pages 994-1001Publisher
WILEY
DOI: 10.1111/ijfs.13052
Keywords
Antimicrobial activity; eucalyptus oil; pork meat; Pseudomonas aeruginosa; Pseudomonas spp
Categories
Funding
- Project of Science and Technology Department of Ningbo [2012B82017]
- Open Fund of Zhejiang Provincial Top Key Discipline of Aquaculture [xkzsc1527]
- Open Fund of Key Laboratory of Animal Protein Foods Deep Processing of Zhejiang Province
- K. C. Wong Magna Fund at Ningbo University
- [2014GB2C220153]
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The objective of this study was to investigate the influence of eucalyptus essential oil (EO) on the Pseudomonas invitro and application in the pork meat. Eucalyptus oil showed the greatest antimicrobial activity to Pseudomonas among five EOs (tea tree oil, eucalyptus oil, clove oil, mentha oil and garlic oil) invitro. Eucalyptus oil treatment caused the increasing of membrane permeability and the modifications of ultrastructure and morphology of Pseudomonas spp. and P.aeruginosa. Treatment of refrigerated pork with eucalyptus oil led to a significant decrease P.spp. count, pH, total volatile basic nitrogen and 2-thiobarbituric acid values, as well as higher sensory scores of custom acceptance than those in control at the end of cold storage. It was conclude that eucalyptus EO is a potential alternative to chemical treatment to control the spoilage and extend the shelf life of refrigerated pork meat.
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