Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat

• DOI: 10.1016/j.meatsci.2013.11.024
• Publication Date: 2013-12-01T17:00:50Z
• Authors: Danka Bukvički; Dejan Stojković; Marina Soković; Lucia Vannini; Chiara Montanari; Boris Pejin; Aleksandar Savić; Milan Veljić; Slavica Grujić; Petar D. Marin
• Keywords: Meat; Swine; 610; Satureja horvatii; Microbial Sensitivity Tests; Antimicrobial activity; 630; Antioxidants; 0404 agricultural biotechnology; Anti-Infective Agents; Food Preservation; Oils, Volatile; Animals; 2. Zero hunger; Pork meat; Dose-Response Relationship, Drug; Satureja; 04 agricultural and veterinary sciences; Listeria monocytogenes; Monoterpenes; Antiradical activity; Satureja horvatii; Antimicrobial activity; Pork meat; Listeria monocytogenes; Antiradical activity; Cymenes; Sensorial evaluation

The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (•OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L. monocytogenes. Essential oil successfully inhibited development of L. monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.