Concepedia

Preservative of Essential Oil Blends: Control of Clostridium perfringens Type a in Mortadella

Heloísa Helena de Abreu Martins, Luara Aparecida Simões, Silas Rodrigo Isidoro, Sabrina de Souza Nascimento, João Paulo Alcântara, Eduardo Mendes Ramos, Roberta Hilsdorf Píccoli

Brazilian Archives of Biology and Technology · 2021 · 11 citations · 21 references

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Concepts

Abstract

HIGHLIGHTS The blends of essential oils were effective against vegetative cells of C. perfringens. The blends of essential oils were antioxidants in the meat product. Essential oils have a preservative action in mortadella.

References

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Effect of Essential Oils on Pathogenic Bacteria

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Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef

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