Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

Serhat AL; Yeliz YILDIRIM

doi:https://doi.org/10.33988/auvfd.583325

Makale detayları

Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

Yazarlar:

Serhat AL | Yeliz YILDIRIM

Ana Başlıklar:

Hayvancılık

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 2020 Vol.67 Issue 3, pp.227-233

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000849467

DOI:

https://doi.org/10.33988/auvfd.583325

Özet:

 

Essential oils (EO) could address the need for alternative additives for food producers to maintain safety and quality of meat products. The aim of this study was to evaluate antimicrobial activity of Thymbra spicata L. subsb. spicata EO on Escherichia coli and Salmonella Typhimurium in Turkish dry fermented sausage (sucuk). Antimicrobial activity of EO, obtained from the collected plant, has been demonstrated in vitro and in sucuk matrices against selected foodborne pathogens. In the composition of the essential oil obtained in the study, total of 47 components (99.41%) were assayed including mainly carvacrol (43.6%), ɣ-terpinene (16.69%) and p-cymen (13.97%). Thymbra spicata L. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties. It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products. Further studies are needed to evaluate the combined and synergetic effects of different EOs and other preservation methods to cope with foodborne pathogens in the food matrices.

Makale detayları

Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

Yazarlar: Serhat AL | Yeliz YILDIRIM

Ana Başlıklar: Hayvancılık

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi 2020 Vol.67 Issue 3, pp.227-233

Belge Tipi: Makale

Yayın Tarihi: 6/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000849467

DOI: https://doi.org/10.33988/auvfd.583325

Sayı

Yazarlar:

Serhat AL | Yeliz YILDIRIM

Ana Başlıklar:

Hayvancılık

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi 2020 Vol.67 Issue 3, pp.227-233

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000849467

DOI:

https://doi.org/10.33988/auvfd.583325