Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

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dc.contributor.authorAl, Serhat
dc.contributor.authoryıldırım, Yeliz
dc.contributor.departmentVeteriner Fakültesitr_TR
dc.date.accessioned2021-10-08T08:01:37Z
dc.date.available2021-10-08T08:01:37Z
dc.date.issued2020-06-03
dc.description.abstractEssential oils (EO) could address the need for alternative additives for food producers to maintain safety and quality of meat products. The aim of this study was to evaluate antimicrobial activity of Thymbra spicata L. subsb. spicata EO on Escherichia coli and Salmonella Typhimurium in Turkish dry fermented sausage (sucuk). Antimicrobial activity of EO, obtained from the collected plant, has been demonstrated in vitro and in sucuk matrices against selected foodborne pathogens. In the composition of the essential oil obtained in the study, total of 47 components (99.41%) were assayed including mainly carvacrol (43.6%), ɣ-terpinene (16.69%) and p-cymen (13.97%). Thymbra spicata L. observed to have antimicrobial effect on the related pathogens in vitro however, increased amount of EO use, to be antimicrobiologically effective in sucuk, negatively affected the organoleptic properties. It is concluded that natural additives could potentially be used as an alternative to chemicals in food technology to prevent foodborne diseases and to extend the shelf life of products. Further studies are needed to evaluate the combined and synergetic effects of different EOs and other preservation methods to cope with foodborne pathogens in the food matrices.tr_TR
dc.identifier.endpage233tr_TR
dc.identifier.issn/e-issn1308-2817
dc.identifier.issue3tr_TR
dc.identifier.startpage227tr_TR
dc.identifier.urihttps://doi.org/10.33988/auvfd.583325tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/75332
dc.identifier.volume67tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.33988/auvfd.583325tr_TR
dc.relation.journalAnkara Üniversitesi Veteriner Fakültesi Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectAntimicrobial activitytr_TR
dc.subjectConsumer healthtr_TR
dc.subjectEssential oiltr_TR
dc.titleAntimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausagestr_TR
dc.typeArticletr_TR

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Cilt:67 Sayı:03 (2020)