Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.

Basit Öğe Kaydı
dc.contributor.authorÖzdikmenli, Seda
dc.contributor.authorDemirel Zorba, Nukhet N.
dc.date.accessioned2025-01-27T20:49:31Z
dc.date.available2025-01-27T20:49:31Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead of spices because of their high antimicrobial effect and to evaluate the antimicrobial effect of Origanum onites and Ocimum basilicum EOs against Salmonella Typhimurium in minced beef (20% fat) stored at 4? for seven days. This is the first study about use of O. basilicum EO in minced beef against bacterial pathogens. Both EOs inhibit microorganisms in invitro antibacterial tests. Minimum inhibitory concentration (MIC) values of EOs were determined. The lowest MIC values were obtained with O. onites EO 0.6 mu l/ml against S. Typhimurium strains. The MIC values of O. basilicum EO 0.25 mu l/ml against microorganisms. Both EOs showed a significant decrease in microorganisms inoculated in minced beef at end of storage. The concentration of the both EOs at 20 mu g/mg and 10 mu g/mg showed stronger antimicrobial activity against bacterial cocktail of S. Typhimurium in beef; however, the higher concentrations caused alterations in the organoleptic properties of meatballs. The results of the present study indicate that O. onites and O. basilicum EOs may be used in combination with each other and different food preservation systems in meat ball formulation.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Foundation [BAP 2009/124]
dc.description.sponsorshipThe authors are grateful to the Canakkale Onsekiz Mart University Scientific Research Foundation for the financial support for this work (BAP 2009/124).
dc.identifier.doi10.1177/1082013215571118
dc.identifier.endpage101
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue2
dc.identifier.pmid25677416
dc.identifier.scopus2-s2.0-84975757893
dc.identifier.scopusqualityQ1
dc.identifier.startpage93
dc.identifier.urihttps://doi.org/10.1177/1082013215571118
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25203
dc.identifier.volume22
dc.identifier.wosWOS:000371096700001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSalmonella Typhimurium
dc.subjectOriganum onites
dc.subjectOcimum basilicum
dc.subjectantimicrobial activity
dc.titleEvaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
Nukhet N. Demirel Zorba_Makale.pdf
Boyut:
208.72 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu