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The Potential Application of Syzygium aromaticumand Cymbopogon citratusEssential Oils as Natural Preservatives of Beef patties

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Food and Nutrition Sciences 2015年第3期6卷 374-385页

作者： Fabrice Bruno Siewe Pierre Désiré Mbougueng Léopold Ngoune Tatsadjieu Thierry Ngangmou Noumo Carl M. F. Mbofung Department of Food Science and Nutrition National School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon Department of Process Engineering National School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon Department of Food Engineering and Quality Control University Institute of Technology University of Ngaoundere Ngaoundere Cameroon College of Technology University of Bamenda Bamenda Cameroon

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

关键词： S. aromaticum C. citratus Essential Oil Beef patties Lipid Oxidation Microbial Stability Escherichia coli Staphylococcus aureus

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Survival of Listeria monocytogenesduring Frying of Chicken Burger patties

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Food and Nutrition Sciences 2011年第5期2卷 471-475页

作者： Woan Chwen Wong Chai Fung Pui Tuan Zainazor Tuan Chilek Ahmad Noorlis John Yew Huat Tang Yoshitsugu Nakaguchi Mitsuaki Nishibuchi Son Radu Center of Excellence for Food Safety Research Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Serdang Malaysia

This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially available chicken burger patties were artificially contaminated with L. monocytogenes at level of approximately 9 log CFU/ml. The contaminated chicken burger patties were cooked for 0, 2, 4, 5, 8, and 10 minutes to determine survival of L. monocyto-genes. Results demonstrated a linear correlation between mean log reduction of L. monocytogenes and frying time. L. monocytogenes was not detected in chicken burger patties that were cooked for 6 minutes and above. As a result from this study, it is suggested that a minimum frying time for burger patties is 6 minutes. This can be treated as a safety measure to avoid consequences of consumption of undercooked burger patties.

关键词： Listeria monocytogenes Survival Frying Chicken Burger patties

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