Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 °C
Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 °C
复制标题
DOI：
10.1016/j.lwt.2014.05.032
复制
发表时间：
2014-11-01
影响因子：
6
通讯作者：
Werneck Vieira, Cleide Rosana
中科院分区：
文献类型：
--
作者：
da Silveira, Sheila Mello;Luciano, Fernando Bittencourt;Werneck Vieira, Cleide Rosana
据报道，新鲜托斯卡纳香肠中存在食源性病原体，这些污染对消费者构成潜在风险。本研究的目的是评价月桂叶精油（EO）在体外和新鲜托斯卡纳香肠在7 ℃下储存14 d的抗菌活性。体外测定其对食源性致病菌的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。大肠埃希菌和小肠结肠炎耶尔森菌的MIC和MBC最低（MIC = MBC = 2.5 g/L，MIC = 1.25 g/L，MBC = 2.5 g/L）。新鲜的托斯卡纳香肠用月桂叶EO以0.05 g/100 g或0.1 g/100 g处理，并将其保质期与未处理的对照品进行比较。所有组呈现低水平的酸败（TBARS <0.5mg MDA/kg）。EO能够减少总大肠菌群（2.8 log CFU/g），并将产品有效期延长两天。尽管EO的存在影响了香肠的感官特性，但在两种测试浓度下，消费者都认为是可接受的。总体而言，本研究的结果表明，月桂叶精油可以应用于新鲜托斯卡纳香肠，以提高其安全性和货架期。(C)2014爱思唯尔有限公司版权所有。
The presence of foodborne pathogens in fresh Tuscan sausage has been reported and these contaminations pose a potential risk to consumers. The objective of the present study was to evaluate the antimicrobial activity of bay leaf essential oil (EO) in vitro and in fresh Tuscan sausage stored at 7 degrees C for 14 d. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens were determined in vitro. The lowest MIC and MBC were found for Escherichia coli (MIC = MBC = 2.5 g/L) and Yersinia enterocolitica (MIC = 1.25 g/L, MBC = 2.5 g/L). Fresh Tuscan sausages were treated with bay leaf EO at 0.05 g/100 g or 0.1 g/100 g and their shelf life was compared to a non-treated control. All groups presented low levels of rancidity (TBARS < 0.5 mg MDA/kg). The EO was able to reduce the population of total coliforms (2.8 log CFU/g) and to extend the product shelf life for two days. Although the presence of the EO affected the sensory characteristics of the sausage, it was considered acceptable by consumers at both concentrations tested. Overall, the results of this study indicate that bay leaf essential oil can be applied in fresh Tuscan sausage to improve its safety and shelf life. (C) 2014 Elsevier Ltd. All rights reserved.