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Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil |
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| Authors: | P. J. Delaquis S. M. Ward R. A. Holley M. C. Cliff G. Mazza |
| Affiliation: | Authors Delaquis, Ward, Cliff, and Mazza are affiliated with Agriculture and Agri-Food Canada, Highway 97 South, Pacific Agri-Food Research Centre, Summerland, British Columbia, Canada V0H 1Z0.;Author Holley is with the Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba, Canada. |
| 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. |
| Keywords: | roast beef spoilage horseradish isothiocyanates |