Microbiological, Chemical and Sensory Properties of Pre‐cooked Roast Beef Preserved with Horseradish Essential Oil
- 1 May 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (3) , 519-524
- https://doi.org/10.1111/j.1365-2621.1999.tb15075.x
Abstract
Pre‐cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N2 with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte‐riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off‐flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.Keywords
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