Preservative of Essential Oil Blends: Control of Clostridium perfringens Type a in Mortadella
Heloísa Helena de Abreu Martins, Luara Aparecida Simões, Silas Rodrigo Isidoro, Sabrina de Souza Nascimento, João Paulo Alcântara, Eduardo Mendes Ramos, Roberta Hilsdorf Píccoli
Abstract
HIGHLIGHTS The blends of essential oils were effective against vegetative cells of C. perfringens. The blends of essential oils were antioxidants in the meat product. Essential oils have a preservative action in mortadella.
Topics & Concepts
PreservativeFood scienceClostridium perfringensEssential oilChemistryBiologyBacteriaGeneticsEssential Oils and Antimicrobial ActivityEthnobotanical and Medicinal Plants StudiesMedicinal Plants and Neuroprotection