文章基本信息

标题：The Potential Application of Syzygium aromaticum and Cymbopogon citratus Essential Oils as Natural Preservatives of Beef Patties
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作者：Fabrice Bruno Siewe 1 , Pierre Désiré Mbougueng 2 , Léopold Ngoune Tatsadjieu 3* , Thierry Ngangmou Noumo 1 , Carl M. F. Mbofung
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2015
卷号：06
期号：03
页码：374-385
DOI：10.4236/fns.2015.63038
语种：English
出版社：Scientific Research Publishing
摘要：The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.
关键词：S. aromaticum ; C. citratus ; Essential Oil; Beef Patties; Lipid Oxidation; Microbial Stability; Escherichia coli ; Staphylococcus aureus