Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

作者：Emiroglu Zehra Karagoez; Yemis Goekce Polat; Coskun Betuel Kodal; Candogan Kezban^*

来源：Meat Science, 2010, 86(2): 283-288.

DOI：10.1016/j.meatsci.2010.04.016

• Soy edible films
• Oregano essential oil
• Thyme essential oil
• Antimicrobial packaging
• Ground beef
• Antibacterial activity

Antibacterial activity of soy protein edible films (SPEF) incorporated with 1, 2, 3, 4 and 5% oregano (OR) or thyme (TH) essential oils was evaluated against Escherichia coli, E. coli O157:H7, Staphylococcus aureus, Pseudomonas aeruginosa and Lactobacillus plantarum by the inhibition zone test. Effects of SPEF containing 5% OR and TH or a mixture of OR + TH (ORT) were also tested on fresh ground beef during refrigerated storage (at 4 degrees C). OR and TH incorporated SPEF exhibited similar antibacterial activity against all bacteria in inhibition zone test. While E. coli, E. coli 0157:H7 and S. aureus were significantly inhibited by antimicrobial films, L plantarum and P. aeruginosa appeared to be the more resistant bacteria. SPEF with OR. ORT, and TH did not have significant effects on total viable counts, lactic acid bacteria and Staphylococcus spp. when applied on ground beef patties whereas reductions (p<0.05) in coliform and Pseudomonas spp. counts were observed.

• 出版日期2010-10