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Promoting anti‐listeria activity of lemongrass oil on pork loin by cold nitrogen plasma assist
Author(s) -
Cui Haiying,
Wu Juan,
Li Changzhu,
Lin Lin
Publication year - 2017
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12316
Subject(s) - loin , listeria monocytogenes , food science , chemistry , essential oil , antibacterial activity , antimicrobial , nitrogen , biology , bacteria , genetics , organic chemistry
This work aims to evaluate the synergetic antimicrobial effects of cold nitrogen plasma (CNP) and lemongrass oil against L. monocytogenes on pork loin. Their possible effects on the physicochemical properties of pork were investigated as well. Lemongrass oil displayed anticipant antibacterial activities against L. monocytogenes at high dose, which could damage the bacterial membrane, leading to the losses of intracellular constituents, including DNA, protein and ATP. Compared with control groups, the number of L. monocytogenes on pork samples was reduced by 2.80 log 10 steps after synergy treatment of CNP (500 W, 120 s) and lemongrass oil (5 mg/mL, 30 min). With the assistance of CNP, the satisfactory antibacterial effect for L. monocytogenes on pork was achieved after treatment for low concentration of lemongrass oil. In addition, the potential impacts on sensory attributes of pork were also minimized via combined treatment. Practical applications Under low concentration, lemongrass oil achieved the desired antibacterial effect for L. monocytogenes on pork loin with the assistance of CNP. The potential impacts on sensory attributes of pork loin were minimized via synergetic treatment as well. The synergetic treatment provides a new way for application of plant essential oil in food preservation.