A5053564690- Essential Oils and Antimicrobial Activity
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Meat and Animal Product Quality
- Ethnobotanical and Medicinal Plants Studies
- Medicinal Plants and Neuroprotection
Universidade Federal de Lavras
2019-2021
Abstract This study aimed to evaluate the changes in quality of mortadella sausages with different concentrations chitosan during cold storage period. The was prepared using 0, 1, 2, and 3% chitosan. It then sliced, vacuum packed stored at 4°C for a period 60 days. During pH, water activity, oxy‐reduction potential, residual nitrite, degree oxidation were evaluated. In addition, development coagulase‐positive staphylococci, Salmonella spp., Clostridium reducing sulfite, coliforms,...
HIGHLIGHTS The blends of essential oils were effective against vegetative cells C. perfringens. antioxidants in the meat product. Essential have a preservative action mortadella.
La bacteria Salmonella, responsable de numerosos brotes intoxicación alimentaria, puede formar biopelículas en varias superficies utilizadas la industria alimentaria. exposición constante estas bacterias a concentraciones subletales agentes desinfectantes los hace tolerantes muchos estos agentes. Buscando alternativas para el control biofilms adaptadas condiciones subletales, este estudio evaluó actividad antimicrobiana aceites esenciales Thymus vulgaris (tomillo) y Origanum vulgare...