Gál, R.; Čmiková, N.; Kačániová, M.; Mokrejš, P. Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage. Foods2023, 12, 4172.
Gál, R.; Čmiková, N.; Kačániová, M.; Mokrejš, P. Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage. Foods 2023, 12, 4172.
Gál, R.; Čmiková, N.; Kačániová, M.; Mokrejš, P. Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage. Foods2023, 12, 4172.
Gál, R.; Čmiková, N.; Kačániová, M.; Mokrejš, P. Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage. Foods 2023, 12, 4172.
Abstract
Sous-vide is a process in which food is vacuum-sealed and prepared in a water bath, heated to a precise temperature, and circulated in a sous-vide machine. This cooking technique is increasingly common in homes and catering establishments due to its simplicity and affordability. However, manufacturers' and chefs' recommendations for low-temperature and long-term sous-vide cooking in media raise food safety concerns, particularly when preparing beef tenderloin. In this study, Salmonella enterica was found to be inactivated by heat and sage essential oil (EO) in beef tenderloin from musculus psoas major that had undergone sous-vide processing. To determine whether heat treatment was likely to increase the sous-vide efficiency, S. enterica and sage EO were mixed. After being vacuum-packed and injected with S. enterica, the samples were cooked sous-vide for the prescribed time at 50, 55, 60, or 65 °C. On days 1, 3, and 6, the amounts of S. enterica, total bacteria, and coliform bacteria were measured in both groups of sous vide beef tenderloin. Mass spectrometry was used to identify bacterial strains on various days and categories. Each day that was measured, the test group exposed to a temperature of 50 °C for 5 minutes had a higher number of all microbiota. The most isolated microorganisms from the control and treated groups were Pseudomonas fragi, and in the treated group also S. enterica. It has been shown that adding sage essence oil (EO) in combination with the sous-vide gastronomic method leads to the stabilization and safety of beef tenderloin.
Keywords
Salvia officinalis essential oil; beef tenderloin (musculus psoas major); sous-vide; Salmonella enterica; antimicrobial effect; novel application; active substance
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
