Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere
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2017
Authors
Bošković, MarijaĐorđević, Jasna
Ivanović, Jelena
Janjić, Jelena
Zdravković, Nemanja
Glišić, Milica
Glamočlija, Nataša
Baltić, Branislav
Đorđević, Vesna
Baltić, Milan Ž.
Article (Published version)
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The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enter...obacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.
Keywords:
Thymus vulgaris / Pork / Packaging / Salmonella / Lab / HeadspaceSource:
International Journal of Food Microbiology, 2017, 258, 58-67Publisher:
- Elsevier, Amsterdam
Funding / projects:
- Selected biological hazards for safety/quality of food of animal origin and control measures from farm to consumer (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1016/j.ijfoodmicro.2017.07.011
ISSN: 0168-1605
PubMed: 28759796
WoS: 000410012500007
Scopus: 2-s2.0-85026271264
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Bošković, Marija AU - Đorđević, Jasna AU - Ivanović, Jelena AU - Janjić, Jelena AU - Zdravković, Nemanja AU - Glišić, Milica AU - Glamočlija, Nataša AU - Baltić, Branislav AU - Đorđević, Vesna AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1481 AB - The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists. PB - Elsevier, Amsterdam T2 - International Journal of Food Microbiology T1 - Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere VL - 258 SP - 58 EP - 67 DO - 10.1016/j.ijfoodmicro.2017.07.011 ER -
@article{ author = "Bošković, Marija and Đorđević, Jasna and Ivanović, Jelena and Janjić, Jelena and Zdravković, Nemanja and Glišić, Milica and Glamočlija, Nataša and Baltić, Branislav and Đorđević, Vesna and Baltić, Milan Ž.", year = "2017", abstract = "The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (10(6) CFU/g) in minced pork, which was treated with different concentrations of the TEO (0.3%, 0.6% and 0.9%) packaged under vacuum or MAP (30%O-2/50%CO2/20% N-2) and stored at 3 +/- 1 degrees C for 15 days. GC MS analysis of the TEO was performed in order to determine composition, and the predominant constituent was thymol (50.48%), followed by p-cymene and linalool. The minimum inhibitory concentration was determined for each Salmonella serovar studied. Among the tested active compounds, thymol and carvacrol exhibited the greatest inhibitory effect followed by TEO, with minimum inhibitory concentrations of 320 to 640 mu g/ml. S. Enteritidis was the most sensitive serovar. During the storage period, Salmonella counts in pork were reduced by 1.69-4.05 log CFU/g. The influence of TEO on Enterobacteriaceae, lactic acid bacteria and total viable count was determined in control mince with no added Salmonella. The most pronounced antibacterial effect was achieved by the combination MAP and 0.9% TEO. Although the antibacterial activities of all studied concentrations of TEO in pork were evident and significant (P < 0.05), sensory analysis showed that 0.3% TEO was the most acceptable to trained panellists.", publisher = "Elsevier, Amsterdam", journal = "International Journal of Food Microbiology", title = "Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere", volume = "258", pages = "58-67", doi = "10.1016/j.ijfoodmicro.2017.07.011" }
Bošković, M., Đorđević, J., Ivanović, J., Janjić, J., Zdravković, N., Glišić, M., Glamočlija, N., Baltić, B., Đorđević, V.,& Baltić, M. Ž.. (2017). Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. in International Journal of Food Microbiology Elsevier, Amsterdam., 258, 58-67. https://doi.org/10.1016/j.ijfoodmicro.2017.07.011
Bošković M, Đorđević J, Ivanović J, Janjić J, Zdravković N, Glišić M, Glamočlija N, Baltić B, Đorđević V, Baltić MŽ. Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere. in International Journal of Food Microbiology. 2017;258:58-67. doi:10.1016/j.ijfoodmicro.2017.07.011 .
Bošković, Marija, Đorđević, Jasna, Ivanović, Jelena, Janjić, Jelena, Zdravković, Nemanja, Glišić, Milica, Glamočlija, Nataša, Baltić, Branislav, Đorđević, Vesna, Baltić, Milan Ž., "Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere" in International Journal of Food Microbiology, 258 (2017):58-67, https://doi.org/10.1016/j.ijfoodmicro.2017.07.011 . .