The present study modeled the effect of oregano essential oil, as an antimicrobial agent, on the shelf-life of vacuum-packed cooked sliced ham, based on the growth of lactic acid bacteria natural microbiota under isothermal conditions. The bacterial growth in ham without oregano essential oil (control) and with 0.4% oregano essential oil (v/w) was evaluated at five different temperatures (6, 12, 15, 20 and 25 °C). Baranyi and Roberts, and modified Gompertz primary models were fitted to microbial growth curves. Square Root and Exponential secondary models were fitted to μ_max parameter data. The addition of oregano essential oil increased lag phase, decreased growth rates and extended shelf-life of ham for all temperatures (at 6 °C extended for, at least, 30 days when compared to control). Statistical indexes showed that Baranyi and Roberts, and Exponential were the primary and secondary models, respectively, that better fit to the data. Thus, oregano essential oil showed a good antimicrobial effect and extended the ham shelf-life.

本研究基于乳酸菌天然菌群在等温条件下的生长，对牛至精油（作为一种抗菌剂）对真空包装的熟火腿切片的保质期进行了建模。在五个不同的温度（6、12、15、20和25°C）下，评估了没有牛至精油（对照）和含有0.4％牛至精油（v / w）的火腿中细菌的生长。将Baranyi和Roberts以及改良的Gompertz基本模型拟合到微生物生长曲线。平方根，指数二次模型拟合μ_最大参数数据。牛至精油的添加在所有温度下均增加了火腿的滞后期，降低了生长速度并延长了火腿的保质期（与对照相比，在6°C下至少延长了30天）。统计指标表明，Baranyi和Roberts和Exponential分别是最适合数据的主要模型和次要模型。因此，牛至精油显示出良好的抗菌作用并延长了火腿的保质期。