Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages
2021
Аутори
Nedić, DragoGrković, Nevena
Kalaba, Vesna
Golić, Bojan
Ilić, Tanja
Kasagić, Dragan
Suvajdžić, Branko
Vejnović, Branislav
Đurić, Spomenka
Vasilev, Dragan
Dimitrijević, Mirjana
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thy...me essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.
Извор:
61st International Meat Industry Conference (MEATCON2021), 2021, 854, 012064-Издавач:
- IOP Publishing Ltd
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Nedić, Drago AU - Grković, Nevena AU - Kalaba, Vesna AU - Golić, Bojan AU - Ilić, Tanja AU - Kasagić, Dragan AU - Suvajdžić, Branko AU - Vejnović, Branislav AU - Đurić, Spomenka AU - Vasilev, Dragan AU - Dimitrijević, Mirjana PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2288 AB - The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable. PB - IOP Publishing Ltd C3 - 61st International Meat Industry Conference (MEATCON2021) T1 - Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages VL - 854 SP - 012064 DO - 10.1088/1755-1315/854/1/012064 ER -
@conference{ author = "Nedić, Drago and Grković, Nevena and Kalaba, Vesna and Golić, Bojan and Ilić, Tanja and Kasagić, Dragan and Suvajdžić, Branko and Vejnović, Branislav and Đurić, Spomenka and Vasilev, Dragan and Dimitrijević, Mirjana", year = "2021", abstract = "The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.", publisher = "IOP Publishing Ltd", journal = "61st International Meat Industry Conference (MEATCON2021)", title = "Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages", volume = "854", pages = "012064", doi = "10.1088/1755-1315/854/1/012064" }
Nedić, D., Grković, N., Kalaba, V., Golić, B., Ilić, T., Kasagić, D., Suvajdžić, B., Vejnović, B., Đurić, S., Vasilev, D.,& Dimitrijević, M.. (2021). Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages. in 61st International Meat Industry Conference (MEATCON2021) IOP Publishing Ltd., 854, 012064. https://doi.org/10.1088/1755-1315/854/1/012064
Nedić D, Grković N, Kalaba V, Golić B, Ilić T, Kasagić D, Suvajdžić B, Vejnović B, Đurić S, Vasilev D, Dimitrijević M. Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012064. doi:10.1088/1755-1315/854/1/012064 .
Nedić, Drago, Grković, Nevena, Kalaba, Vesna, Golić, Bojan, Ilić, Tanja, Kasagić, Dragan, Suvajdžić, Branko, Vejnović, Branislav, Đurić, Spomenka, Vasilev, Dragan, Dimitrijević, Mirjana, "Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012064, https://doi.org/10.1088/1755-1315/854/1/012064 . .