1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
Contribution No. 2003 of Agriculture and Agri-Food Canada, Research Branch, Pacific Agri-Food Research Centre. We thank T. Cottrell and K. Stanich for technical assistance. This work was funded through the Food Safety Program of Agriculture and Agri-Food Canada.
1750-3841/asset/olbannerleft.gif?v=1&s=1737eb1c481f65b3c95f05b5cb78a6e4337d354c)
Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil
Version of Record online: 20 JUL 2006
DOI: 10.1111/j.1365-2621.1999.tb15075.x
Additional Information
How to Cite
Delaquis, P. J., Ward, S. M., Holley, R. A., Cliff, M. C. and Mazza, G. (1999), Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil. Journal of Food Science, 64: 519–524. doi: 10.1111/j.1365-2621.1999.tb15075.x
Publication History
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 9/21/98; reviosed 12/11/98; accepted 12/29/98
- Abstract
- References
- Cited By
Keywords:
- roast beef;
- spoilage;
- horseradish;
- isothiocyanates
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.
