The antimicrobial effect of fresh garlic and garlic oil supplemented with ground beef | ||||
| Mansoura Veterinary Medical Journal | ||||
| Article 12, Volume 22, Issue 2, June 2021, Page 48-51 PDF (1.25 MB) | ||||
| Document Type: Original Articles | ||||
| DOI: 10.21608/mvmj.2021.67329.1045 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud Mahros   1; Asmaa Eltanahy2; Samir Abd-Elghany3; Khalid Sallam4
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| 1Food hygiene and control department, faculty of veterinary medicine, Mansoura university | ||||
| 2General Veterinary Authority, Mansoura Branch, Egypt. | ||||
| 3Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University | ||||
| 4Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt. | ||||
| Abstract | ||||
| Objective: The study was designed to investigate the antibacterial effect of fresh garlic and garlic oil against the aerobic bacteria in beef meatballs during their cold storage at 4°C. Design: Observational study Procedures: Three concentrations of fresh garlic (FG) (2%, 3%, and 5%) and garlic oil (GO) (250 mg/kg, 360 mg/kg, and 600 mg/g) were added to ground beef samples then treated meat and untreated (control) were kept in refrigeration at 4 °C for 15 days and their aerobic bacteria were determined. Results: The addition of garlic to ground beef significantly reduced (more than 3 log10 CFU/g) their aerobic bacteria during their refrigerated storage, in comparison with untreated meat. Furthermore, FG achieved a maximal reduction than GO, however, FG 5% and GO 600 mg/kg showed the most potent antibacterial effect. The sensory evaluation of treated meat revealed that FG 5% and GO 600 mg/kg had a significant strongest garlic flavor and the least acceptable score than other meat investigated. Conclusion and clinical relevance: The results indicated that garlic added to ground beef tested exhibited obvious effect against aerobic bacteria and can be used as a useful preservative in meat products. | ||||
| Keywords | ||||
| Garlic; Antimicrobial effect; Aerobic bacteria; Beef; Refrigerated storage | ||||
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