TY  - JOUR
AU  - Bukvicki, Danka R
AU  - Stojković, Dejan S
AU  - Soković, Marina
AU  - Vannini, Lucia
AU  - Montanari, Chiara
AU  - Pejin, Boris
AU  - Savić, Aleksandar G
AU  - Veljic, Milan M
AU  - Grujic, Slavica
AU  - Marin, Petar D.
PY  - 2014
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/760
AB  - The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (center dot OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L monocytogenes. Essential oil successfully inhibited development of L monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.
PB  - Elsevier Sci Ltd, Oxford
T2  - Meat Science
T1  - Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
EP  - 1360
IS  - 3
SP  - 1355
VL  - 96
DO  - 10.1016/j.meatsci.2013.11.024
ER  - 

@article{
author = "Bukvicki, Danka R and Stojković, Dejan S and Soković, Marina and Vannini, Lucia and Montanari, Chiara and Pejin, Boris and Savić, Aleksandar G and Veljic, Milan M and Grujic, Slavica and Marin, Petar D.",
year = "2014",
abstract = "The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (center dot OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L monocytogenes. Essential oil successfully inhibited development of L monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Meat Science",
title = "Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat",
pages = "1360-1355",
number = "3",
volume = "96",
doi = "10.1016/j.meatsci.2013.11.024"
}

Bukvicki, D. R., Stojković, D. S., Soković, M., Vannini, L., Montanari, C., Pejin, B., Savić, A. G., Veljic, M. M., Grujic, S.,& Marin, P. D.. (2014). Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science
Elsevier Sci Ltd, Oxford., 96(3), 1355-1360.
https://doi.org/10.1016/j.meatsci.2013.11.024

Bukvicki DR, Stojković DS, Soković M, Vannini L, Montanari C, Pejin B, Savić AG, Veljic MM, Grujic S, Marin PD. Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science. 2014;96(3):1355-1360.
doi:10.1016/j.meatsci.2013.11.024 .

Bukvicki, Danka R, Stojković, Dejan S, Soković, Marina, Vannini, Lucia, Montanari, Chiara, Pejin, Boris, Savić, Aleksandar G, Veljic, Milan M, Grujic, Slavica, Marin, Petar D., "Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat" in Meat Science, 96, no. 3 (2014):1355-1360,
https://doi.org/10.1016/j.meatsci.2013.11.024 . .