期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 132, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.109896
关键词
SVCC; Shelf life; Natural preservatives; Vacuum packaging
资金
- Portuguese Science and Technology Foundation (FCT) [UIDB/CVT/00772/2020, SFRH/BD/110035/2015]
- Ministry of Education and Science of the Portuguese Government
- Fundação para a Ciência e a Tecnologia [SFRH/BD/110035/2015] Funding Source: FCT
This study aims to evaluate the effect of Salvia officinalis L. (sage) essential oil (EO) on behavior of L. monocytogenes ATCC679 inoculated in beef processed by Sous-vide cook-chill (SVCC) and stored at 2 or 8 degrees C during 28 days. Minimum inhibitory concentration (MIC) of L. monocytogenes was obtained with 31.3 mu L/mL of EO. D values were determined for samples with EO (21'39 '') and without EO (21'17 ''). Beef samples were inoculated with L. monocytogenes at a concentration of 1 x 108 CFU/mL and vacuum-packed after EO addition at MIC value. Three heat treatments (F) were applied to reduce 1-log10 (F1), 2-log10 (F2) and 3-log10 (F3). EO composition was identified by gas-chromatography mass-spectrometry analysis. The main compounds identified were beta-pinene (11.70%), camphor (8.21%), beta-thujene (7.82%), 1.8-cineole (5.19%), alpha-humulene (6.07%) and endoborneol (4.87%).A reduction of approximately 1 log (CFU/g) of L. monocytogenes was observed in EO samples, compared to control samples at 2 degrees C. At 8 degrees C, despite exponential development from day 14, lower L. monocytogenes counts were observed in EO samples. Data showed that sage EO can help to control L. monocytogenes growth. However a possibility of using sage as a natural preservative, must be combined with other agents to control microbial growth more effectively.
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