Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat
The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by microbiologi...
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| Veröffentlicht in: | Meat science 2016-07, Vol.117, p.196-204 |
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| creator | Smaoui, Slim Hsouna, Anis Ben Lahmar, Aida Ennouri, Karim Mtibaa-Chakchouk, Ahlem Sellem, Imen Najah, Soumaya Bouaziz, Mohamed Mellouli, Lotfi |
| description | The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4°C for 21days. EOMP used alone limited the microbial deterioration of minced meat (P |
| doi_str_mv | 10.1016/j.meatsci.2016.03.006 |
| format | Article |
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•Mentha piperita essential oil (EOMP) was a rich source of menthol and iso-menthone.•EOMP presents higher antimicrobial activity against food-borne pathogens.•EOMP at 0.5%+BacTN635 at 1000AU/g extend the shelf life of beef meat by 7days.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2016.03.006</identifier><identifier>PMID: 26995774</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Adult ; Bacteriocins ; BacTN635 ; Bio-preservation ; Essential oil ; Female ; Food Preservation ; Food Preservatives - chemistry ; Food Storage ; Humans ; Male ; Mentha piperita ; Mentha piperita - chemistry ; Middle Aged ; Minced beef meat ; Oils, Volatile - chemistry ; Plant Oils - chemistry ; Red Meat - analysis ; Sensation ; Shelf-life extension ; Taste ; Young Adult</subject><ispartof>Meat science, 2016-07, Vol.117, p.196-204</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-34ceb7cae08dbdb78ca51aac7b725308eefeaf05115a56bc5c4d3454f1381cde3</citedby><cites>FETCH-LOGICAL-c365t-34ceb7cae08dbdb78ca51aac7b725308eefeaf05115a56bc5c4d3454f1381cde3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174016300675$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65308</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26995774$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Smaoui, Slim</creatorcontrib><creatorcontrib>Hsouna, Anis Ben</creatorcontrib><creatorcontrib>Lahmar, Aida</creatorcontrib><creatorcontrib>Ennouri, Karim</creatorcontrib><creatorcontrib>Mtibaa-Chakchouk, Ahlem</creatorcontrib><creatorcontrib>Sellem, Imen</creatorcontrib><creatorcontrib>Najah, Soumaya</creatorcontrib><creatorcontrib>Bouaziz, Mohamed</creatorcontrib><creatorcontrib>Mellouli, Lotfi</creatorcontrib><title>Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4°C for 21days. EOMP used alone limited the microbial deterioration of minced meat (P<0.05). Furthermore, the combination between EOMP and BacTN635 led to a decrease in TBARS values and slowed down the accumulation of MetMb. This combination was more efficient (P<0.05) against microflora proliferation and enhanced the sensory acceptability extending thus the shelf life of meat beef by approximately 7days. On the basis of these results, physicochemical and sensorial parameters could be used for constructing regression models to predict overall acceptability. Overall, the strongest preservative effect was achieved by using the combination of EOMP at 0.5% with BacTN535 at 1000AU/g.
•Mentha piperita essential oil (EOMP) was a rich source of menthol and iso-menthone.•EOMP presents higher antimicrobial activity against food-borne pathogens.•EOMP at 0.5%+BacTN635 at 1000AU/g extend the shelf life of beef meat by 7days.</description><subject>Adult</subject><subject>Bacteriocins</subject><subject>BacTN635</subject><subject>Bio-preservation</subject><subject>Essential oil</subject><subject>Female</subject><subject>Food Preservation</subject><subject>Food Preservatives - chemistry</subject><subject>Food Storage</subject><subject>Humans</subject><subject>Male</subject><subject>Mentha piperita</subject><subject>Mentha piperita - chemistry</subject><subject>Middle Aged</subject><subject>Minced beef meat</subject><subject>Oils, Volatile - chemistry</subject><subject>Plant Oils - chemistry</subject><subject>Red Meat - analysis</subject><subject>Sensation</subject><subject>Shelf-life extension</subject><subject>Taste</subject><subject>Young Adult</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUctu2zAQJIoWjZv0ExrwmItU0hRF-VQkQfoA0vaSnAmKXMFrSKRC0g76G_niUrCba0-L3Z2Zxc4Q8omzmjPeft7VE5icLNbr0tZM1Iy1b8iKd0pUDRfdW7Jigm0qrhp2Rj6ktGOMcbHu3pOzdbvZSKWaFXm5wVDNERLEg8l4AArDADbTMNC8LV1K4DOakQYcX4fewYSW_iyrraEzzhAxG7pP4KgZgwdqvKPoqQ1Tj74IB0-fMW_pjbEPv1ohl2XKIRbChN6W0gMMdPnpgrwbzJjg46mek8evdw-336v7399-3F7fV1a0MleisdAra4B1rne96qyR3BirerWWgnVFDszAJOfSyLa30jZONLIZijfcOhDn5OqoO8fwtIeU9YTJwjgaD2GfNFeqU5wrJgtUHqE2hpQiDHqOOJn4R3Omlzj0Tp_i0Escmgld4ii8y9OJfT-Be2X9878AvhwBUB49IERdJGDxA2NJQbuA_znxF2kkoMs</recordid><startdate>201607</startdate><enddate>201607</enddate><creator>Smaoui, Slim</creator><creator>Hsouna, Anis Ben</creator><creator>Lahmar, Aida</creator><creator>Ennouri, Karim</creator><creator>Mtibaa-Chakchouk, Ahlem</creator><creator>Sellem, Imen</creator><creator>Najah, Soumaya</creator><creator>Bouaziz, Mohamed</creator><creator>Mellouli, Lotfi</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201607</creationdate><title>Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat</title><author>Smaoui, Slim ; Hsouna, Anis Ben ; Lahmar, Aida ; Ennouri, Karim ; Mtibaa-Chakchouk, Ahlem ; Sellem, Imen ; Najah, Soumaya ; Bouaziz, Mohamed ; Mellouli, Lotfi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-34ceb7cae08dbdb78ca51aac7b725308eefeaf05115a56bc5c4d3454f1381cde3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Adult</topic><topic>Bacteriocins</topic><topic>BacTN635</topic><topic>Bio-preservation</topic><topic>Essential oil</topic><topic>Female</topic><topic>Food Preservation</topic><topic>Food Preservatives - chemistry</topic><topic>Food Storage</topic><topic>Humans</topic><topic>Male</topic><topic>Mentha piperita</topic><topic>Mentha piperita - chemistry</topic><topic>Middle Aged</topic><topic>Minced beef meat</topic><topic>Oils, Volatile - chemistry</topic><topic>Plant Oils - chemistry</topic><topic>Red Meat - analysis</topic><topic>Sensation</topic><topic>Shelf-life extension</topic><topic>Taste</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Smaoui, Slim</creatorcontrib><creatorcontrib>Hsouna, Anis Ben</creatorcontrib><creatorcontrib>Lahmar, Aida</creatorcontrib><creatorcontrib>Ennouri, Karim</creatorcontrib><creatorcontrib>Mtibaa-Chakchouk, Ahlem</creatorcontrib><creatorcontrib>Sellem, Imen</creatorcontrib><creatorcontrib>Najah, Soumaya</creatorcontrib><creatorcontrib>Bouaziz, Mohamed</creatorcontrib><creatorcontrib>Mellouli, Lotfi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Smaoui, Slim</au><au>Hsouna, Anis Ben</au><au>Lahmar, Aida</au><au>Ennouri, Karim</au><au>Mtibaa-Chakchouk, Ahlem</au><au>Sellem, Imen</au><au>Najah, Soumaya</au><au>Bouaziz, Mohamed</au><au>Mellouli, Lotfi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2016-07</date><risdate>2016</risdate><volume>117</volume><spage>196</spage><epage>204</epage><pages>196-204</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4°C for 21days. EOMP used alone limited the microbial deterioration of minced meat (P<0.05). Furthermore, the combination between EOMP and BacTN635 led to a decrease in TBARS values and slowed down the accumulation of MetMb. This combination was more efficient (P<0.05) against microflora proliferation and enhanced the sensory acceptability extending thus the shelf life of meat beef by approximately 7days. On the basis of these results, physicochemical and sensorial parameters could be used for constructing regression models to predict overall acceptability. Overall, the strongest preservative effect was achieved by using the combination of EOMP at 0.5% with BacTN535 at 1000AU/g.
•Mentha piperita essential oil (EOMP) was a rich source of menthol and iso-menthone.•EOMP presents higher antimicrobial activity against food-borne pathogens.•EOMP at 0.5%+BacTN635 at 1000AU/g extend the shelf life of beef meat by 7days.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26995774</pmid><doi>10.1016/j.meatsci.2016.03.006</doi><tpages>9</tpages></addata></record> |
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| subjects | Adult Bacteriocins BacTN635 Bio-preservation Essential oil Female Food Preservation Food Preservatives - chemistry Food Storage Humans Male Mentha piperita Mentha piperita - chemistry Middle Aged Minced beef meat Oils, Volatile - chemistry Plant Oils - chemistry Red Meat - analysis Sensation Shelf-life extension Taste Young Adult |
| title | Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat |
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