University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic.
Meat Sci. 2013 Oct;95(2):190-4. doi: 10.1016/j.meatsci.2013.05.003. Epub 2013 May 9.
Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5 log cells/g reduced counts of lactic acid bacteria by 1.5 log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5 log CFU/g at the end of storage at 3°C for 10 days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes.
牛至精油（OEO）和辛酸（CA）是具有高度芳香的天然抗菌剂，在食品中的应用有限。我们证明了它们在肉类中的联合添加剂效应。在真空包装的碎牛肉中添加 0.5%的 CA 和 0.2%的 OEO（v/w），并用 0.1%柠檬酸，接种浓度为 5 对数细胞/g 的单核细胞增生李斯特菌，可使贮藏 10 天结束时的乳酸菌计数减少 1.5 对数 CFU/g，使嗜温菌和单核细胞增生李斯特菌计数减少 2.5 对数 CFU/g 以上。在感官评价中，添加 OEO 的样品在整个实验过程中的得分均明显优于对照组，而用 CA 处理的样品颜色属性较差。
