In vitro antibacterial activity of <scp> Pimpinella anisum </scp> essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage
In: Journal of Food Safety, Jg. 39 (2019-01-08)
Online
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Zugriff:
In this study, the antibacterial properties of Pimpinella anisum essential oil (PAO) were evaluated against six food‐related bacteria. Afterward, the effects of different concentrations of PAO on microbial, chemical, and organoleptic properties of minced beef were evaluated during refrigerated storage. Based on the findings, PAO was effective against all of the tested strains, where minimum inhibitory concentration of Listeria monocytogenes was 0.015% (v/v) and this value was 0.12% (v/v) for Vibrio parahaemolyticus and Salmonella typhimurium. At the end of storage time, the microbial population of samples treated with 0.5% v/w PAO was decreased approximately 1–2 log CFU/g compared to control (p
| Titel: |
In vitro antibacterial activity of <scp> Pimpinella anisum </scp> essential oil and its influence on microbial, chemical, and sensorial properties of minced beef during refrigerated storage
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| Autor/in / Beteiligte Person: | Khanjari, Javad ; Rezaeigolestani, Mohammadreza ; Mahsa Rahimi Siahkalmahaleh ; Asgarian, Zahra ; Bahonar, Alireza ; Noori, Negin ; Khanjari, Ali |
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| Zeitschrift: | Journal of Food Safety, Jg. 39 (2019-01-08) |
| Veröffentlichung: | Wiley, 2019 |
| Medientyp: | unknown |
| ISSN: | 1745-4565 (print) ; 0149-6085 (print) |
| DOI: | 10.1111/jfs.12626 |
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