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http://dx.doi.org/10.22424/jdsb.2020.38.4.197

Antibacterial Activity of Clove Oil against Foodborne Pathogenic Bacteria and Sensory Attributes in Clove Oil-Enriched Dairy Products: A Preliminary Study  

Chon, Jung-Whan (Center for One Health and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Seo, Kun-Ho (Center for One Health and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Bae, Dongryeoul (Center for One Health and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Kim, Binn (Center for One Health and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Jeong, Dongkwang (Department of Food Nutrition, Kosin University)
Song, Kwang-Young (Center for One Health and Department of Public Health, College of Veterinary Medicine, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.38, no.4, 2020 , pp. 197-206 More about this Journal
Abstract
This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.
Keywords
clover oil; antibacterial activity; sensory attributes; milk products; eugenol;
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