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百里香精油应用于肉类干燥过程中微生物负荷的影响

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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

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百里香精油应用于肉类干燥过程中微生物负荷的影响

DOI:

10.3791/57054-v

•

09:07 min

•

March 14, 2018

•

Helga Hernández, Adéla Fraňková, Pavel Klouček, Jan Banout

¹Department of Sustainable Technologies, Faculty of Tropical AgriSciences,Czech University of Life Sciences Prague, ²Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources,Czech University of Life Sciences Prague

Capítulos

00:04Título
01:13Meat Sample Preparation
02:37Sample Inoculation and Thyme Essential Oil Treatment
05:38Microbial Analysis
07:07Results: TEO Treatment Disrupts E. coli Growth
08:12Conclusion

Summary

Tadução automática

微生物如大肠杆菌污染肉类产品会引起食源性疾病. 精油在肉类干燥过程中的应用尚未深入研究。在此, 我们提出了一种新的方法, 将百里香精油应用于肉类干燥过程中, 以减少干肉中的微生物负荷。

Tags

Keywords: Thyme Essential Oil Meat Drying Food Preservation Meat Quality E. Coli Microbial Load Inoculation Vapor Phase Application Natural Preservatives Food Safety Dried Meat Meat Processing

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