Antimicrobial Activity of Some Essential Oils as Natural Preservatives in Minced Meat | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 8, August 2024, Page 317-330 PDF (1.22 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.256273.9006 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Heba Shaheen EL-Sayed Hamuda  ; Mahmoud Hassan Mohamed; Ahmed Ebrahim El-Desouky; ashraf Mahdy sharoba
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| Food Technology Dept., Fac. of Agric., Benha Univ., Egypt. | ||||
| 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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