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Author Panida Soikam
Alternative Author Utai Klinkesorn
Chitsiri Ratchathanapun
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
TitleAntimicrobial Activity of Encapsulated Fi ngerroot Essential Oil in Marinated Pork During Storage in Refrigerated Temperature
Imprintการประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 6 สาขาอุตสาหกรรมเกษตร, 4-7 กุมภาพันธ์ 2557
Call# FOOD 8111

CALL # Volume Number Month Year Barcode Status

AbstractThe aim of this study was to determine the ef fect of fingerroot essential oil (EOF) and encapsulated EOF (EEOF) by polymer-coated particles as preservative in marinated pork stored in steriled plastic bag at 4?1?C. The results demonstr ated that all treated conditions of EOF (1 and 2%wt) and EEOF (10 and 20%wt which consisted of EOF 1 and 2%wt, respectively) had potential for inhibiting microorganism in meat, especi ally to against coliform bacteria and Staphylococcus aureus. Comparison with the same concentration of EOF, EEOF exhibited stronger antimicrobial activity than EOF. The 20%wt EEOF extended marinated pork storage life to 13 days, meanwhile 2%wt EOF extended to 7 days and shelf-life of control samp le was less than 1 day. It can be concluded that EEOF can enhance antimicrobial efficiency against f oodborne pathogens and spoilage bacteria in meat products. Therefore, applicat ion of EEOF demonstrated high potential for using as natural antimicrobial agents in order to ext end the shelf-life of meat products.
Descriptหน้า 395-402
Subjectmeat products
fingerroot essent ial oil
antimicrobial activity
encapsulation
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