Use of essential oils and extracts from spices in meat protection.

@article{HernndezOchoa2014UseOE,
  title={Use of essential oils and extracts from spices in meat protection.},
  author={L Hern{\'a}ndez-Ochoa and Y B Aguirre-Prieto and Guadalupe Virginia Nev{\'a}rez-Moorill{\'o}n and N{\'e}stor Guti{\'e}rrez-M{\'e}ndez and Erika Salas-Mu{\~n}oz},
  journal={Journal of food science and technology},
  year={2014},
  volume={51 5},
  pages={957-63}
}
The hydro distillation method was used in this study to get essential oils (EOs) from cumin (Cuminum cyminum L.), clove (Eugenia caryohyllata) and Elecampane (Inula helenium L.) and the co-hydro distillation method (addition of fatty acid ethyl esters as extraction cosolvents) to get functional extracts (EFs). The MIC (Minimum Inhibitory Concentration) and the MBC (Minimum Bactericidal Concentration) were determined on five pathogenic strains (Escherichia coli O157:H7, Salmonella, Listeria… CONTINUE READING

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