Abstract
Oregano essential oil (OEO) and caprylic acid (CA) are highly aromatic natural antimicrobials with limited individual application in food. We proved their combined additive effect when used in meat. Application of 0.5% CA and 0.2% OEO (v/w) with 0.1% of citric acid in vacuum packed minced beef inoculated with Listeria monocytogenes at a concentration of 5log cells/g reduced counts of lactic acid bacteria by 1.5log CFU/g and counts of psychrotrophic bacteria and L. monocytogenes by more than 2.5log CFU/g at the end of storage at 3°C for 10days. In sensory evaluation the samples with OEO showed during the whole experiment statistically better scores than control, whereas the samples treated with CA showed worse colour attributes.
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