期刊
MEAT SCIENCE
卷 80, 期 2, 页码 159-166出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.11.014
关键词
thyme; essential oil; nisin; Escherichia coli O157 : H7; minced beef
The antimicrobial effect of thyme essential oil (EO) at supplementation levels of 0.3%, 0.6% or 0.9%, nisin at 500 or 1000 IU/g, and their combination, on Escherichia coli O157:H7 was examined in both tryptic soy broth (TSB) and minced beef meat. EO at 0.3% possessed a weak antibacterial activity against the pathogen in TSB, whereas at 0.9% showed unacceptable organoleptic properties in minced meat. Thus, only the level of 0.6% of EO was further examined against the pathogens in minced meat. Treatment of minced beef meat with EO at 0.6%) showed an inhibitory activity against E coli O157:H7 during storage at 10 degrees C, but not at 4 degrees C. Treatment of minced beef meat or TSB with nisin at 500 or 1000 IU/g did not show any antibacterial activity against E coli O157:H7. The combination of EO at 0.6% and nisin at 500 or 1000 IU/g showed an additive effect against the pathogen, which was higher during storage at 10 degrees C than at 4 degrees C. (C) 2007 Elsevier Ltd. All rights reserved.
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