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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

Chapters

00:04Title
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

Automatic Translation

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

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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