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- W1966556669 abstract "The essential oils (EOs) of Lavandula angustifolia L. and Mentha piperita L. were analyzed by gas chromatography mass spectrometry (GC/MS). The major constituents were linalool (22.35%), linalyl acetate (21.80%), trans-ocimene (6.16%) and 4-terpineol (5.19%) for L. angustifolia and menthol (33.28%), menthone (22.03%), and menthyl acetate (6.40%) for M. piperita. In vitro antibacterial activity of both EOs against Escherichia coli O157:H7 and Staphylococcus aureus CECT 4459 showed high inhibition against S. aureus. The lowest minimal inhibitory concentrations (MIC) were obtained with L. angustifolia (0.25 μL/mL) against S. aureus; M. piperita exhibited a MIC of 0.50 μL/mL against both microorganisms. Both EOs caused a significant decrease of bacterial growth in minced beef (p < 0.05) stored at 9 ± 1 °C. Minced beef treated with EOs showed the lowest TBARS values (lipid oxidation). Moreover, the results showed that the addition of EOs significantly extended fresh meat odor even at abuse temperature." @default.
- W1966556669 created "2016-06-24" @default.
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- W1966556669 date "2012-12-01" @default.
- W1966556669 modified "2023-10-15" @default.
- W1966556669 title "Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature" @default.
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- W1966556669 doi "https://doi.org/10.1016/j.meatsci.2012.06.019" @default.
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