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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.12
- 수록면
- 857 - 867 (11page)
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초록· 키워드
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The effect of oregano oil and tannic acid (TA) on the aerobic plate count, Staphylococcus aureus growth, and staphylococcal enterotoxin A (SEA) production in cooked chicken breast meat held at abusive temperatures were evaluated. Five treatments, namely, control, 200 ppm oregano essential oil, 10 ppm TA, 200 ppm oregano oil + 10 ppm TA, and 5 ppm butylated hydroxyanisole (BHA), were prepared. The antimicrobial effect of TA was weaker than that of the oregano oil or BHA, and TA did not decrease the APC at the end of the storage at 10℃ or 25℃. Oregano oil + TA treatment (combination) significantly suppressed the APC at all temperatures (10℃, 25℃, and 43℃) tested. Oregano oil + TA (combination) was the most effective treatment for inhibiting S. aureus growth at 10℃ and 25℃. All treatments inhibited SEA production in cooked chicken at 25℃; however, oregano oil + TA (combination) was the most effective in inhibiting SEA production at 10℃ and 43℃ (7 days and 6 h, respectively). Based on these results, oregano oil has strong antimicrobial activity, which increases when combined with TA. Oregano oil + TA has a good potential for inhibiting the natural bacterial flora, growth of S. aureus, and SEA production in cooked chicken to enhance the microbial quality and safety under temperature abuse conditions.
목차
Abstract
Introduction
Materials and methods
Results and discussion
Conclusions
References
참고문헌 (53)
참고문헌 신청
Akiyama H / 2001 / Antibacterial action of several tannins against Staphylococcus aureus / J Antimicrob Chemother 48:487~491
Al-Hijazeen M / 2016 / Effect of oregano essential oil (Origanum vulgare subsp. hirtum)on the storage stability and quality parameters of ground chicken breast meat / Antioxidants 5:1~11
Al-Hijazeen M / 2018 / Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat / Poult Sci 97:676~683
Argudín MA / 2010 / Food poisoning and Staphylococcus aureus enterotoxins / Toxins 2:1751~1773
Bahmani M. / 2019 / The synergistic effect of hydroalcoholic extracts of Origanum vulgare, Hypericum perforatum and their active components carvacrol and hypericin against Staphylococcus aureus / Future Sci 5:FSO371
Al-Hijazeen M / 2016 / Effect of oregano essential oil (Origanum vulgare subsp. hirtum)on the storage stability and quality parameters of ground chicken breast meat / Antioxidants 5:1~11
Al-Hijazeen M / 2018 / Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat / Poult Sci 97:676~683
Argudín MA / 2010 / Food poisoning and Staphylococcus aureus enterotoxins / Toxins 2:1751~1773
Bahmani M. / 2019 / The synergistic effect of hydroalcoholic extracts of Origanum vulgare, Hypericum perforatum and their active components carvacrol and hypericin against Staphylococcus aureus / Future Sci 5:FSO371
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UCI(KEPA) : I410-ECN-0101-2022-059-000126899