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Journals / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2008 / Volume: 55 Issue: 2

Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

Yeliz YILDIRIM
Serhat AL
Pages
227–233
Publication Date
2022-10-12
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Thymbra spicataL. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties.It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products.

📌 3 Key Takeaways

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Objective & Hypothesis:Essential oils (EO) could address the need for alternative additives for food producers to maintain safety and quality of meat products.
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Key Findings & Data:Antimicrobial activity of EO, obtained from the collected plant, has been demonstrated in vitroand in sucuk matrices against selected foodborne pathogens.
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Conclusion & Impact:Thymbra spicataL. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties.It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Essential oils (EO) could address the need for alternative additives for food producers to maintain safety and quality of meat products. The aim of this study was to evaluate antimicrobial activity of Thymbra spicataL. subsb. spicataEO on Escherichia coliand Salmonella Typhimurium in Turkish dry fermented sausage (sucuk). Antimicrobial activity of EO, obtained from the collected plant, has been demonstrated in vitroand in sucuk matrices against selected foodborne pathogens. In the composition of the essential oil obtained in the study, total of 47 components (99.41%) were assayed including mainly carvacrol (43.6%), ɣ-terpinene (16.69%) and p-cymen (13.97%). Thymbra spicataL. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties.It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products. Further studies are needed to evaluate the combined and synergetic effects of different EOs and other preservation methods to cope with foodborne pathogens in the food matrices.

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Cite This Article

YILDIRIM, Y., AL, S. (2022). Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Volume: 55 Issue: 2, 227–233. https://ajindex.com/articles/444475

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References (1)

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