Приказ основних података о документу

dc.creatorBukvicki, Danka R
dc.creatorStojković, Dejan S
dc.creatorSoković, Marina
dc.creatorVannini, Lucia
dc.creatorMontanari, Chiara
dc.creatorPejin, Boris
dc.creatorSavić, Aleksandar G
dc.creatorVeljic, Milan M
dc.creatorGrujic, Slavica
dc.creatorMarin, Petar D.
dc.date.accessioned2022-04-05T14:48:58Z
dc.date.available2022-04-05T14:48:58Z
dc.date.issued2014
dc.identifier.issn0309-1740
dc.identifier.urihttp://rimsi.imsi.bg.ac.rs/handle/123456789/760
dc.description.abstractThe 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.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Italy
dc.relationErasmus Mundus fellowship under EMECW
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173029/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173040/RS//
dc.rightsrestrictedAccess
dc.sourceMeat Science
dc.subjectSensorial evaluationen
dc.subjectSatureja horvatiien
dc.subjectPork meaten
dc.subjectListeria monocytogenesen
dc.subjectAntiradical activityen
dc.subjectAntimicrobial activityen
dc.titleSatureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meaten
dc.typearticle
dc.rights.licenseARR
dc.citation.epage1360
dc.citation.issue3
dc.citation.other96(3): 1355-1360
dc.citation.rankM21
dc.citation.spage1355
dc.citation.volume96
dc.identifier.doi10.1016/j.meatsci.2013.11.024
dc.identifier.pmid24342186
dc.identifier.scopus2-s2.0-84890279796
dc.identifier.wos000331593600032
dc.type.versionpublishedVersion


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Приказ основних података о документу