Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk
2019
Аутори
Babić, MilijanaGlišić, Milica
Zdravković, Nemanja
Đorđević, Jasna
Velebit, Branko
Ledina, Tijana
Baltić, Milan Ž.
Bošković, Marija
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.
Извор:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012042-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1088/1755-1315/333/1/012042
ISSN: 1755-1307
WoS: 000509758800042
Scopus: 2-s2.0-85074630953
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Babić, Milijana AU - Glišić, Milica AU - Zdravković, Nemanja AU - Đorđević, Jasna AU - Velebit, Branko AU - Ledina, Tijana AU - Baltić, Milan Ž. AU - Bošković, Marija PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1678 AB - The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk VL - 333 SP - UNSP 012042 DO - 10.1088/1755-1315/333/1/012042 ER -
@conference{ author = "Babić, Milijana and Glišić, Milica and Zdravković, Nemanja and Đorđević, Jasna and Velebit, Branko and Ledina, Tijana and Baltić, Milan Ž. and Bošković, Marija", year = "2019", abstract = "The antibacterial activity of cinnamaldehyde was evaluated against S. aureus experimentally inoculated (10(3) CFU/mL) in UHT-pasteurized milk, which was treated with different concentrations of the cinnamaldehyde (0.1% and 0.05%) and stored at 4 degrees C for 12 days. The MIC of cinnamaldehyde was 160 mu g/ml. During the storage period, S. aureus counts in milk were reduced by 0.35-2.77 log CFU/mL. Significantly greater decreases were observed when cinnamaldehyde was added, regardless of the concentration used, compared with the control. A triangle test showed that panellists could detect the difference between milks with different concentrations of cinnamaldehyde (P<0.01). These results suggest that by adding 0.05% cinnamaldehyde to milk, the safety of the milk can be increased and a pleasant, desirable flavour can be obtained.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk", volume = "333", pages = "UNSP 012042", doi = "10.1088/1755-1315/333/1/012042" }
Babić, M., Glišić, M., Zdravković, N., Đorđević, J., Velebit, B., Ledina, T., Baltić, M. Ž.,& Bošković, M.. (2019). Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012042. https://doi.org/10.1088/1755-1315/333/1/012042
Babić M, Glišić M, Zdravković N, Đorđević J, Velebit B, Ledina T, Baltić MŽ, Bošković M. Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012042. doi:10.1088/1755-1315/333/1/012042 .
Babić, Milijana, Glišić, Milica, Zdravković, Nemanja, Đorđević, Jasna, Velebit, Branko, Ledina, Tijana, Baltić, Milan Ž., Bošković, Marija, "Inhibition of Staphylococcus aureus by cinnamaldehyde and its effect on sensory properties of milk" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012042, https://doi.org/10.1088/1755-1315/333/1/012042 . .