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Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.

El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.

Number: pap. 1128

Author(s) : LÓPEZ GÓMEZ A., ROS-CHUMILLAS M., SOTO JOVER S., et al.

Summary

Minced meat is a very perishable product which is susceptible for microbial growth because of its high concentration of nutrients and water activity. The purpose of this study was to investigate the effect of surface decontamination with oregano essential oil nanoemulsion and ultraclean packaging on the microflora of minced meat stored at 4ºC during 8 days. The results showed ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion of minced meat decreased spoilage microorganisms counts (Enterobacteriaceae spp., Pseudomonas, lactic acid bacteria, mesophilic and psychrotrophic bacteria) and extended shelf-life, indeed the microbial counts did not exceed the legal criteria although control meat exceeded the 7 log CUF/g.

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Pages: 6

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Details

  • Original title: El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
  • Record ID : 30024101
  • Languages: Spanish
  • Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
  • Publication date: 2018/06/19

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