EFFECT OF OREGANO ESSENTIAL OIL AND MODIFIED ATMOSPHERE PACKAGING ON Listeria monocytogenes OF MINCED MEAT STORED AT 5°C. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 29, Issue 3, March 2004, Page 1329-1344 PDF (262.17 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240048 | ||||
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| Author | ||||
| A. A. Zeitoun | ||||
| Department of Food Science, Faculty of Agricultural, Saba Bacha, Alexandria University. | ||||
| Abstract | ||||
| Fresh minced meat was artificially contaminated with Listeria monocytogenes and subjected to different treatments; 0.25% oregano essential oil (OEO); 0.5% OEO; 1 % OEO; modified atmosphere packaging (MAP); combination of 0.25% OEO+ MAP; 0.50% OEO+ MAP and finally 1% OEO+ MAP to study the effect of these treatments on Listeria monocytogenes and on shelf life of minced meat stored at 5°C. The initial contamination level of Listeria monocytogenes on minced meat was 3.64 log,o cfu/g. It was seemed that a reduction of 0.36. 0.95 and 1.52 10g1O CFU/g units were obtained by the treatments with 0.?5% OEO. 0.50% OEO and 1%OEO. respectively. This antimicrobial effect. increased with increasing concentration of OEO On day 4 there was a Significant difference (P<0.05) for the number of Listeria monocytogenes between the control and all the treatments. After 17 days of storage at 5 °C the log,o CFU/g of Listeria monocytogenes on minced meat treated with MAP+1%OEO was still lower by 2.97 units as compared with" Ie initial number. Results revealed that the total viable count; Enterobacteriaceae and Listeria monocytogenes were inhibited by all treatments used as compared with the untreated sample. Sensory evaluation revealed that the presence of essential oil contributed to the maintenance of visual appearance of minced meat for long time. The addition of 0.25; 0.5 and 1 % oregano essential oil (OEO) to samples packed in MAP affected positively the odour and the colour of the minced meat. Microbiological changes supported the sensory results. Minced meat treated with 0.5% oregano essential (OEO); 1% OEO; Modified Atmosphere Packaging (MAP); 0.25% OEO + MAP; 0.5% OEO+ MAP and 1% OEO + MAP showed a shelf life at 5°C of 5. 6.11.12. 14 and 17 days respectively. This Signifies a prolongation of shelf life at 5°C of 1. 2. 7. 8. 10 and 13 days respectively, as compared with control samples. The antimicrobial effect increased with increasing concentration of OEO. The best results were obtained by treating minced meat with 1% OEO combined with MAP (85% C02+10% 02). Apparently, a synergistic activity between the oregano essential oil (OEO) and the modified atmosphere packaging (MAP) is involved. | ||||
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