Antimicrobial Activity of Some Essential Oils as Natural Preservatives in Minced Meat | ||||
| Egyptian Journal of Chemistry | ||||
| Articles in Press, Accepted Manuscript, Available Online from 21 January 2024 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.256273.9006 | ||||
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| Authors | ||||
Heba Shaheen EL-Sayed Hamuda  1; Mahmoud Hassan Mohamed2; Ahmed Ebrahim El-Desouky3; ashraf Mahdy sharoba 4
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| 1Department of Food Technology, Faculty of Agriculture, Benha University | ||||
| 2Faculty of Agriculture, Benha University. | ||||
| 3Faculty of Agriculture, Benha University | ||||
| 4Professor of Food Technology, in Food Tech. Dept., Fac. of Agric., Benha Univ. | ||||
| Abstract | ||||
| This work aimed to investigate the preservation efficiency of some essential oils (thyme, cumin, and rosemary) in minced meat during refrigerated storage. The antimicrobial analysis showed a significant effect of thyme against E. coli O157:H7, Staphylococcus aureus, Bacillus cereus, and Salmonella typhimurium compared to cumin and rosemary. Meanwhile, there were no significant differences in the antimicrobial activity between thyme, cumin and rosemary against Listeria monocytogenes. These oils were applied with the concentrations chosen as the best concentrations, with a higher concentration being chosen (thyme 0.1 and 0.25%), (cumin 0.3 and 0.6%) and (rosemary 0.3 and 0.6%) on a sample of minced beef, as natural preservatives to determine their effect of shelf life, chemical, and microbial properties of minced meat when been stored at 4 °C for 14 days. Obtained results showed that treated samples revealed decreasing values in chemical, microbial and improving sensory properties than untreated samples (control). Also, thyme oil at 0.25% showed the most effective treatment among other oils at different concentrations. | ||||
| Keywords | ||||
| Beef meat; Cooling storage; Microbiological quality; Chemical composition; physicochemical properties; and Freshness tests | ||||
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