Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/27391 |
Resumo: | Background. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoilage and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytogenes and Staphylococcus aureus in an internal mixture of "Alheira" during storage. Material and methods. Different concentrations of oregano EO (4%, 1.5%, 0.5%, 0.195% and 0.0975%) were evaluated against the selected pathogens during 21 days of storage at 4 degrees C. The pH and water activity values and lactic acid bacteria (LAB) counts were also evaluated. Finally, sensory assessment was performed. Results. The antibacterial effect varied according to the oregano EO concentration used, and target pathogen. Oregano EO at 4% demonstrated the highest antimicrobial activity against all the pathogens tested. The lowest concentrations used (0.195% and 0.0975%) resulted in similar to 2-3 log reduction, but only for L. monocytogenes after 21 days of storage. Counts of LAB were similar to 10(9) CFU/ml for all samples and no differences in the pH and a(w) values were detected between samples. However, at a concentration of 0.195%, Oregano EO had a negative impact on consumer acceptance of "Alheira". Conclusion. These results could be interesting for the meat industry, as a starting point for other studies that have now to concentrate on strategies to "mask" unpleasant sensorial alterations caused by EOs in "Alheira" and helping the industry to ensure the microbiological safety of its products. |
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Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storageFoodborne pathogensFermented meat sausageOregano essential oilFood safetyBackground. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoilage and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytogenes and Staphylococcus aureus in an internal mixture of "Alheira" during storage. Material and methods. Different concentrations of oregano EO (4%, 1.5%, 0.5%, 0.195% and 0.0975%) were evaluated against the selected pathogens during 21 days of storage at 4 degrees C. The pH and water activity values and lactic acid bacteria (LAB) counts were also evaluated. Finally, sensory assessment was performed. Results. The antibacterial effect varied according to the oregano EO concentration used, and target pathogen. Oregano EO at 4% demonstrated the highest antimicrobial activity against all the pathogens tested. The lowest concentrations used (0.195% and 0.0975%) resulted in similar to 2-3 log reduction, but only for L. monocytogenes after 21 days of storage. Counts of LAB were similar to 10(9) CFU/ml for all samples and no differences in the pH and a(w) values were detected between samples. However, at a concentration of 0.195%, Oregano EO had a negative impact on consumer acceptance of "Alheira". Conclusion. These results could be interesting for the meat industry, as a starting point for other studies that have now to concentrate on strategies to "mask" unpleasant sensorial alterations caused by EOs in "Alheira" and helping the industry to ensure the microbiological safety of its products.Uniwersytet Przyrodniczy w PoznaniuVeritati - Repositório Institucional da Universidade Católica PortuguesaCarvalho, Marta I. P.Albano, Helena C. P.Teixeira, Paula C. M.2019-04-12T11:35:32Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/27391engCarvalho, M. I. P., Albano, H. C. P., & Teixeira, P. C. M. (2019). Influence of oregano essential oil on the inhibition of selected pathogens in “Alheira” during storage. Acta Scientiarum Polonorum Technologia Alimentaria, 18(1), 13–23. https://doi.org/10.17306/j.afs.2019.06241644-073010.17306/J.AFS.2019.06241898-95948506373795930927748000462756100002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-10T01:39:34Zoai:repositorio.ucp.pt:10400.14/27391Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:21:55.788808Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
title |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
spellingShingle |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage Carvalho, Marta I. P. Foodborne pathogens Fermented meat sausage Oregano essential oil Food safety |
title_short |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
title_full |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
title_fullStr |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
title_full_unstemmed |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
title_sort |
Influence of oregano essential oil on the inhibition of selected pathogens in “alheira” during storage |
author |
Carvalho, Marta I. P. |
author_facet |
Carvalho, Marta I. P. Albano, Helena C. P. Teixeira, Paula C. M. |
author_role |
author |
author2 |
Albano, Helena C. P. Teixeira, Paula C. M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Carvalho, Marta I. P. Albano, Helena C. P. Teixeira, Paula C. M. |
dc.subject.por.fl_str_mv |
Foodborne pathogens Fermented meat sausage Oregano essential oil Food safety |
topic |
Foodborne pathogens Fermented meat sausage Oregano essential oil Food safety |
description |
Background. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoilage and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytogenes and Staphylococcus aureus in an internal mixture of "Alheira" during storage. Material and methods. Different concentrations of oregano EO (4%, 1.5%, 0.5%, 0.195% and 0.0975%) were evaluated against the selected pathogens during 21 days of storage at 4 degrees C. The pH and water activity values and lactic acid bacteria (LAB) counts were also evaluated. Finally, sensory assessment was performed. Results. The antibacterial effect varied according to the oregano EO concentration used, and target pathogen. Oregano EO at 4% demonstrated the highest antimicrobial activity against all the pathogens tested. The lowest concentrations used (0.195% and 0.0975%) resulted in similar to 2-3 log reduction, but only for L. monocytogenes after 21 days of storage. Counts of LAB were similar to 10(9) CFU/ml for all samples and no differences in the pH and a(w) values were detected between samples. However, at a concentration of 0.195%, Oregano EO had a negative impact on consumer acceptance of "Alheira". Conclusion. These results could be interesting for the meat industry, as a starting point for other studies that have now to concentrate on strategies to "mask" unpleasant sensorial alterations caused by EOs in "Alheira" and helping the industry to ensure the microbiological safety of its products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-12T11:35:32Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/27391 |
url |
http://hdl.handle.net/10400.14/27391 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Carvalho, M. I. P., Albano, H. C. P., & Teixeira, P. C. M. (2019). Influence of oregano essential oil on the inhibition of selected pathogens in “Alheira” during storage. Acta Scientiarum Polonorum Technologia Alimentaria, 18(1), 13–23. https://doi.org/10.17306/j.afs.2019.0624 1644-0730 10.17306/J.AFS.2019.0624 1898-9594 85063737959 30927748 000462756100002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Uniwersytet Przyrodniczy w Poznaniu |
publisher.none.fl_str_mv |
Uniwersytet Przyrodniczy w Poznaniu |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131922434097152 |