Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/49935
Title: Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella
Keywords: Endospores
Residual nitrite
Natural antimicrobial
Antioxidant activity
Óleos essenciais
Endósporos
Nitrito residual
Atividade antioxidante
Antimicrobiano natural
Produtos cárneos
Issue Date: Oct-2021
Publisher: Instituto de Tecnologia do Paraná - Tecpar
Citation: MARTINS, H. H. de A. et al. Preservative of essential oil blends: control of Clostridium perfringens type A in mortadella. Brazilian Archives of Biology and Technology, Curitiba, v. 64, e21200106, 2021. DOI: https://doi.org/10.1590/1678-4324-2021200106.
Abstract: The aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage (mortadella), as well as the influence of blends on the color, and lipid oxidation through the determination of thiobarbituric acid reactive substances (TBARS index). The anticlostridial action of the oil blends was established. The two added oil blends (Treat. 1: oregano, clove, and thyme; Treat. 2: oregano, clove, and cinnamon) in combination with reduced nitrite content (75 ppm) promoted a lower growth of C. perfringens in mortadella stored at 15 °C for 21 days in comparison to treatments containing only 75 ppm of nitrite. The essential oil blends showed antioxidant action and did not alter food color, thus possessing potential application as a preservative for the meat products industry.
URI: http://repositorio.ufla.br/jspui/handle/1/49935
Appears in Collections:DCA - Artigos publicados em periódicos



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