Liha töötlemine
monocytogenes,
ited growth of spoilage bacteria, reduced and Lactobacillus plantarum on agar plates.
lipid oxidation and putrefaction, and resulted Film with 2% oregano essential oil was the
in better sensory quality. Specifically, an most effective compared to films with garlic
initial reduction of total bacterial count by (effective at 3% and 4%) or rosemary extracts
0.5 log10 CFU/g was observed, with average (no effect). Oussalah et al. (2004, 2006) also
count reductions after 10 days storage at 4°C showed that alginate-based or protein-based
of 1.0, 2.6, 1.0, 1.4, >2.0, and >2.0 log10 CFU/g edible films containing oregano essential oil
for total bacterial, pseudomonad, staphylo- were more effective than cinnamon or
cocci, coliform, Gram-negative bacteria, and pimento in the extension of shelf life of
micrococci counts, respectively. Sagoo et al. whole beef muscle. They found that applica-
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