Cenci Aline Maria, Ugalde Mariane Lobo, Steffens Juliana, Valduga Eunice, Cansian Rogério Luis, Toniazzo Geciane
University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil.
University of Erechim, Av. 7 de Setembro, 1621, 99700-000 Erechim, RS, Brazil; Federal Institute of Farroupilha, Campus Júlio de Castilhos, Săo Joăo do Barro Preto s/n, CP. 38, 98130-000 Júlio de Castilhos, RS, Brazil.
Food Technol Biotechnol. 2015 Sep;53(3):342-347. doi: 10.17113/ftb.53.03.15.3877.
The goal of this study is to evaluate the effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 µL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5%) on the growth of contaminating fungi in salami. The effect of the oils against fungal growth was indicated by zones of inhibition. Rosemary oil showed an inhibition zone of 9.6 mm only at the maximal volume fraction (1000 µL/mL). Salvia oil showed inhibition zones of 12.2, 11.2 and 10.5 mm only at the three highest fractions tested. Based on the inhibition zones, clove oil at 125 and 250 µL/mL, oregano oil at 250 and 500 µL/mL and a mixture (1:1 by volume) of the two oils at 100 µL/mL were selected to be applied to the surface of salamis. A significant reduction of fungal growth in all of the oil-treated samples was confirmed by visual inspection. A sensory analysis revealed that the samples treated with 125 µL/mL of clove oil or 100 µL/mL of a mixture of oregano and clove oil showed no significant flavour differences compared with the control. Carvacrol and eugenol were the principal compounds in oregano and clove oils, respectively, and were most likely responsible for the antifungal activity.
本研究的目的是评估迷迭香油、鼠尾草油、牛至油和丁香油在体积分数为1000、750、500、250、100、50、26、10和5 μL/mL（100%、75%、50%、25%、10%、5%、3%、1%和0.5%）时对意大利腊肠中污染真菌生长的影响。油类对真菌生长的影响通过抑菌圈来表示。迷迭香油仅在最大体积分数（1000 μL/mL）时显示出9.6 mm的抑菌圈。鼠尾草油仅在测试的三个最高分数时显示出12.2、11.2和10.5 mm的抑菌圈。基于抑菌圈，选择125和250 μL/mL的丁香油、250和500 μL/mL的牛至油以及两种油按体积比1:1混合且浓度为100 μL/mL的混合油应用于意大利腊肠表面。通过目视检查证实，所有经油处理的样品中真菌生长均显著减少。感官分析表明，用125 μL/mL丁香油或100 μL/mL牛至油与丁香油混合物处理的样品与对照相比，在风味上没有显著差异。香芹酚和丁香酚分别是牛至油和丁香油中的主要成分，最有可能是其抗真菌活性的原因。
