Volume 9 - Special Issue for Nutrition
HSR 2013, 9 - Special Issue for Nutrition : 1630-1637 |
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Shohreh Dadfar, Maryam Mirlohi, Abdollah Ghasemi Pirbalouti. Antimicrobial effect of Saturejaba chtiarica essential oil in ground beef contaminated with pseudomonas aeruginosa during refrigerated period. HSR 2013; 9 (S1) :1630-1637
URL: http://hsr.mui.ac.ir/article-1-556-en.html
URL: http://hsr.mui.ac.ir/article-1-556-en.html
1- Post graduate in Food Science and Technology, Young researchers club and Elites Islamic, Azad University of Shahrekord, Shahrkord, Iran
2- Assistant Professor, Food Security Research center, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan, Iran (Corresponding Author) Email: m_mirlohi@hlth.ac.ir
3- Assistant Professor, Shahrekord Branch, Islamic Azad University, Researches Centre of Medicinal Plants & Ethno veterinary, Department of Medicinal Plants, Azad University of Shahrekord, Shahrekord, Iran
2- Assistant Professor, Food Security Research center, School of Nutrition and Food Science, Isfahan University of Medical Science, Isfahan, Iran (Corresponding Author) Email: m_mirlohi@hlth.ac.ir
3- Assistant Professor, Shahrekord Branch, Islamic Azad University, Researches Centre of Medicinal Plants & Ethno veterinary, Department of Medicinal Plants, Azad University of Shahrekord, Shahrekord, Iran
Abstract: (946 Views)
Background: Today, in an attempt to reduce the human exposure to synthetic compounds such as chemical preservatives, some studies aimed at the replacement of artificial preservatives with natural ingredients with natural protective effects. Methods: In the present study the microbial inhibition effect of Saturejaba chtiarica essential oil in three different concentrations (0.1, 0.05, and 0.025%) was studied in minced beef which had already been contaminated with 103/gr Psoudomonas aeruginosa cells. The study was carried out during the refrigerated period (14 d at 5°C) and changes in the Psoudomonas aeruginosa count together with total microbial count were tracked in a 3 day time intervals. Findings: The trial containing 0.1% essential oil appeared to produce the most inhibition effect against the microbial population. However, during the study period all the treated samples showed some degree of antagonistic activity which resulted in the less microbial population than that of the control sample. Conclusion: In conclusion, the possible utilization of essential oil of Saturejaba chtiarica as a natural preservative in cold ground red meat was confirmed by this study.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10
Received: 2020/07/16 | Accepted: 2021/08/10 | Published: 2021/08/10
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