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Propriedade antimicrobiana de óleos essenciais de plantas condimentares com potencial de uso como conservante em carne e hambúrguer bovino e testes de aceitação
| Content Provider | Semantic Scholar |
|---|---|
| Author | Barbosa, Lidiane Nunes |
| Copyright Year | 2010 |
| Abstract | The studies of natural products with potential applications in food has caused increasing concern since the need to produce processed foods to a minimum, with fewer synthetic additives, organoleptic properties preserved and extended shelf life. In this context essential oils from plants used as condiments for flavoring and high antimicrobial potential gain a new perspective of use. A dissertation presented is divided into 3 general introduction and manuscripts, each one aimed respectively: Article I) to verify the antimicrobial activity of essential oils (EOs) of Origanum vulgare (oregano), Thymus vulgaris (thyme), Ocimum basilicum (basil) and Origanum majorana (marjoram) in samples of minced meat and hamburger beef artificially contaminated with Listeria monocytogenes and Salmonella Enteritidis in trials with 3 hours of contact and then using a concentration below found effective in trials with 0, 6, 24 and 48 hours, Article II) to check the acceptability of these same burger plus oil by sensory analysis using a hedonic scale of nine points and Article III) to verify the antimicrobial activity of EO on the normal flora of ground beef produced at retail. In tests with 3 hours of contact, EO marjoram showed the best antimicrobial efficiency while basil was the least efficient. Samples of hamburger NaCl apparently acted additively requiring lower concentrations of EO. In tests of the temporal variation of oregano EO was able to reset the scores in three of the four models of temporal variation study. For sensory analysis with regard to raw hamburger analyzed no rejection. For grilled samples, two additions of oil stood out: the marjoram to 0.03% with best average acceptance (7.33) and thyme (0.05%) with the worst average (4.25). Thus, it was found that the concentrations accepted in sensory tests do not match those considered effective in sensitivity tests. In tests on the microbiology of meat was found that the EO have been ineffective on the microorganisms to the highest concentration tested of 2.2%, while for the psychrotrophic, the EO were more efficient in the oregano and thyme. As for chemical analysis of the EO, and their major compounds, the literature suggests significant influence on the bacterial membrane permeability and altering its structure. Thus, the use of essential oils in food still needs to be studied in order to determine interactions with the constituents of food, and establish models for optimization of antimicrobial effect as well as permissible levels for drinking. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.ibb.unesp.br/posgrad/teses/bga_me_2010_lidiane_barbosa.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
