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Artigo Produção Nacional Revisado por pares

BIBTEX RIS

Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

2007; Elsevier BV; Volume: 25; Issue: 1 Linguagem: Inglês

10.1016/j.fm.2007.07.003

1095-9998

Cassiano Busatta, R.S. Vidal, Ariana S. Popiolski, Altemir José Mossi, Cláudio Dariva, Maria Regina Alves Rodrigues, F.C. Corazza, Marcos L. Corazza, J. Vladimir Oliveira, Rogério Luís Cansian,

Meat and Animal Product Quality

This work reports on the antimicrobial activity in fresh sausage of marjoram (Origanum majorana L.) essential oil against several species of bacteria. The in vitro minimum inhibitory concentration (MIC) was determined for 10 selected aerobic heterotrophic bacterial species. The antimicrobial activity of distinct concentrations of the essential oil based on the highest MIC value was tested in a food system comprising fresh sausage. Batch food samples were also inoculated with a fixed concentration of Escherichia coli and the time course of the product was evaluated with respect to the action of the different concentrations of essential oil. Results showed that addition of marjoram essential oil to fresh sausage exerted a bacteriostatic effect at oil concentrations lower than the MIC, while a bactericidal effect was observed at higher oil concentrations which also caused alterations in the taste of the product.