Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties.
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 O157: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.
Emiroğlu
Zehra Karagöz
ZK
Public Health Department, Ministry of Agriculture and Rural Affairs, General Directorate of Protection and Control, Bakanliklar, Ankara, Turkey.
Yemiş
Gökçe Polat
GP
Coşkun
Betül Kodal
BK
Candoğan
Kezban
K
D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects*; D002417:Cattle; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D008461:Meat Products / Q000382:microbiology*; D050296:Microbial Viability / Q000187:drug effects; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry*; D010936:Plant Extracts / Q000494:pharmacology; D030262:Soybean Proteins / Q000494:pharmacology*; D013025:Glycine max; D046930:Thymus Plant / Q000737:chemistry*
D000900:Anti-Bacterial Agents; D009822:Oils, Volatile; D010936:Plant Extracts; D030262:Soybean Proteins