Please use this identifier to cite or link to this item: https://repositorio.ifgoiano.edu.br/handle/prefix/1847
metadata.dc.type: Artigo de Periódico
Title: MODELING THE EFFECT OF OREGANO ESSENTIAL OIL ON SHELF-LIFE EXTENSION OFVACUUM-PACKED COOKED SLICED HAM
metadata.dc.creator: Menezes, Natielle Maria Costa
Martins, Wiaslan Figueiredo
Longhi, Daniel Angelo
Aragão, Gláucia Maria Falcão de
metadata.dc.description.resumo: The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25 °C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves. Square Root and Exponential secondary models were fitted to μmax parameter data. The addition of oregano essential oil increased lag phase, decreased growth rates and extended shelf-life of ham for all temperatures (at 6 °C extended for, at least, 30 days when compared to control). Statistical indexes showed that Baranyi and Roberts, and Exponential were the primary and secondary models, respectively, that better fit to the data. Thus, oregano essential oil showed a good antimicrobial effect and extended the ham shelf-life.
Abstract: The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25 °C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves. Square Root and Exponential secondary models were fitted to μmax parameter data. The addition of oregano essential oil increased lag phase, decreased growth rates and extended shelf-life of ham for all temperatures (at 6 °C extended for, at least, 30 days when compared to control). Statistical indexes showed that Baranyi and Roberts, and Exponential were the primary and secondary models, respectively, that better fit to the data. Thus, oregano essential oil showed a good antimicrobial effect and extended the ham shelf-life.
Keywords: Lactic acid bacteria
Meat products
Microbial spoilage
Antimicrobial
metadata.dc.subject.cnpq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
metadata.dc.language: eng
metadata.dc.publisher.country: Brasil
Publisher: Instituição extra IF Goiano
metadata.dc.publisher.initials: Instituição extra IF Goiano
metadata.dc.rights: Acesso Aberto
URI: https://repositorio.ifgoiano.edu.br/handle/prefix/1847
Issue Date: 31-Jan-2018
Appears in Collections:Artigos de Periódicos Científicos

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