Effect of Zataria multiflora Boiss essential oil on the growth of Staphylococcus aureus in the light salted fillets of silver carp (Hypophthalmichthys molitrix)

被引：0
作者：
Choobkar, N. [1 ]
Soltani, M. [2 ]
Mousavi, Ebrahimzadeh H. A. [2 ]
Basti, Akhonzadeh A. [3 ]
Matinfar, A. [4 ]
机构：
[1] Islamic Azad Univ, Dept Fisheries, Fac Agr & Nat Resources Sci & Res Branch, Tehran, Iran
[2] Univ Tehran, Fac Vet Med, Dept Aquat Anim Hlth, Tehran, Iran
[3] Univ Tehran, Fac Vet Med, Dept Food Hyg, Tehran, Iran
[4] Iranian Fisheries Res Org, Tehran, Iran
来源：
IRANIAN JOURNAL OF FISHERIES SCIENCES | 2010年 / 9卷 / 03期
关键词：
Staphylococcus aureus; Light salting; Silver carp fillet; Zataria multiflora essential oil; LISTERIA-MONOCYTOGENES; SALMONELLA-ENTERITIDIS; INHIBITION; EFFICACY; IMPACTS; NISIN; FRESH; FISH;
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
The effects of different concentrations of Zataria multiflora essential oils at concentrations of 0, 0.005, 0.015, 0.045, 0.135, 0.405 and 0.810% on the growth of Staphylococcus aureus were studied in a food model system, light salted fillets of silver carp (Hypophthalmichthys molitrix) at storage temperature of 10 degrees C for 21 days. The results showed that there was no significant difference in bacterial growth between samples treated with different concentrations of Z. multiflora essential oil and control group immediately post-inoculation. However, there was significant difference in growth of S. aureus between samples treated with concentration of 0.135 of Z. multiflora essential oil and control samples (P<0.05) on 2 and 6 days post-storage. No significant difference was observed on the growth of S. aureus in samples treated with lower concentrations of Z. multiflora (below 0.045%) compared with control group (P>0.05) except of 1-day post-storage. The most inhibitory effects were observed in the samples treated with 0.405% and 0.810% of Z. multiflora essential oil up to 9 and 12 days post- storage, respectively.
引用
收藏
页码：352 / 359
页数：8
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