About: Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

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About: Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.sciencedirect.com/science/article/pii/S0309174013001952
Description	Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5 log cells/g reduced counts of lactic acid bacteria by 1.5 log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5 log CFU/g at the end of storage at 3 °C for 10 days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes. Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5 log cells/g reduced counts of lactic acid bacteria by 1.5 log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5 log CFU/g at the end of storage at 3 °C for 10 days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes. (en)
Title	Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef (en)
skos:prefLabel	Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef (en)
skos:notation	RIV/62157124:16810/13:43871892!RIV14-MSM-16810___
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(ED1.1.00/02.0068), S
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Hulánková, Radka Steinhauserová, Iva
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Rektorát
http://linked.open...dnocenehoVysledku	65968
http://linked.open...ai/riv/idVysledku	RIV/62157124:16810/13:43871892
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	octanoic acid; psychrotrophic bacteria; lactic acid bacteria; Listeria monocytogenes (en)
http://linked.open.../riv/klicoveSlovo	octanoic acid lactic acid bacteria Listeria monocytogenes psychrotrophic bacteria
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[218BF9EFFF9A]
http://linked.open...i/riv/nazevZdroje	Meat Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	Central european institute of technology
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	95
http://linked.open...iv/tvurceVysledku	Bořilová, Gabriela Hulánková, Radka Steinhauserová, Iva
http://linked.open...ain/vavai/riv/wos	000321407900009
issn	0309-1740
number of pages	5 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.meatsci.2013.05.003
http://localhost/t...ganizacniJednotka	16810

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