首页|Effect of cinnamaldehyde nanoemulsion on the microbiological property of sausage
Effect of cinnamaldehyde nanoemulsion on the microbiological property of sausage
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NSTL
Springer Nature
Abstract In this study, the antimicrobial activity of free cinnamaldehyde (CA) and nanoemulsion (NE)-CA was compared against S. aureus, E. coli, and C. perfringens in a sausage product. At first, the droplets size of the NE-CA was measured, which was about 146.1?nm. According to minimum inhibitory concentration, minimum bactericidal concentration, and agar disk diffusion test results, NE-CA was significantly more effective in inhibiting the growth of three tested bacteria than CA. In agar disc diffusion test, the halo diameter increased significantly with CA (or its NE) concentration (1.1 to 36.1?mm). In in situ experiment, the formulated sausages were inoculated with E. coli, C. perfringens, and S. aureus in average at?4?×?105?CFU/g and then were stored at 4?°C for 4?weeks. An increasing trend was observed for the microbial population in all samples over time. The control samples showed the highest bacterial counts (1?×?108?CFU/g), followed by 120?mg/kg nitrite treated samples (3.16?×?107?CFU/g). The lowest microbial population was observed in CA (600?mg/kg), NE (containing 600?mg/kg CA), CA (600?mg/kg)?+?Nitrite (60?mg/kg), and NE (containing 600?mg/kg CA)?+?Nitrite (60?mg/kg) sausages with no significant difference among them against each tested bacterium (~?8?×?106?CFU/g). A first-order reaction was detected for bacterial growth in all sausages. CA and its NE reduced 1 log cycle the population of examined bacteria after 4?weeks. Overall, the results showed that the use of NE-CA did not improve the antimicrobial effect of CA in the sausage product.
NSTL
Springer Nature
