Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria

Polat Yemiş, Gökçe; Kezban Candogan

dc.contributor.authors	Yemis, GP; Candogan, K;
dc.date.accessioned	2020-03-06T08:32:55Z
dc.date.available	2020-03-06T08:32:55Z
dc.date.issued	2017
dc.identifier.citation	Yemis, GP; Candogan, K; (2017). Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria. FOOD SCIENCE AND BIOTECHNOLOGY, 26, 1121-1113
dc.identifier.issn	1226-7708
dc.identifier.uri	https://doi.org/10.1007/s10068-017-0136-9
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67424
dc.description.abstract	Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus aureus (SA) in vitro and on fresh beef during refrigerated storage for 14 days. The soy-protein coatings with oregano and thyme EOs exhibited similar antimicrobial activity against the test bacteria. Greater antimicrobial activity of soy edible coatings was demonstrated against SA when 3% of EOs were added. Coatings with 3% thyme and oregano EOs exhibited 2.86 and 2.59, 1.97 and 1.90, and 1.87 and 1.83 log CFU/g reductions in SA, LM, and EC populations, respectively, as compared with the control by Day 14. This study demonstrated that application of edible coatings containing oregano and thyme EOs on fresh beef cuts could have a potential for controlling pathogenic bacteria and enhancing color stability with acceptable sensory characteristics.
dc.language	English
dc.publisher	KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
dc.subject	Food Science & Technology
dc.title	Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria
dc.type	Article
dc.identifier.volume	26
dc.identifier.startpage	1113
dc.identifier.endpage	1121
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Polat Yemiş, Gökçe
dc.relation.journal	FOOD SCIENCE AND BIOTECHNOLOGY
dc.identifier.wos	WOS:000409295600031
dc.identifier.doi	10.1007/s10068-017-0136-9
dc.identifier.eissn	2092-6456
dc.contributor.author	Polat Yemiş, Gökçe
dc.contributor.author	Kezban Candogan