EFFECT OF ZATARIA MULTIFLORA BOISS ESSENTIAL OIL AND GRAPE SEED EXTRACT ON THE SHELF LIFE OF RAW BUFFALO PATTY AND FATE OF INOCULATED LISTERIA MONOCYTOGENES

被引：45

作者：

Tajik, Hossein ^{[1
]}

Aminzare, Majid ^{[2
]}

Raad, Torkan Mounesi ^{[1
]}

Hashemi, Mohammad ^{[3
]}

Azar, Hassan Hassanzad ^{[2
]}

Raeisi, Mojtaba ^{[4
]}

Naghili, Hossein ^{[1
]}

机构：

[1] Urmia Univ, Dept Food Hyg & Qual Control, Fac Vet Med, Orumiyeh, Iran

[2] Zanjan Univ Med Sci, Dept Food Safety & Hyg, Fac Hlth, Zanjan, Iran

[3] Mashhad Univ Med Sci, Dept Nutr, Fac Med, Mashhad, Iran

[4] Golestan Univ Med Sci, Cereal Hlth Res Ctr, Fac Hlth, Gorgan, Iran

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

ANTIOXIDANT ACTIVITIES; IN-VITRO; METHANOL EXTRACT; GREEN TEA; ANTIBACTERIAL; SPICE; NISIN; COMBINATION; CHICKEN; CLOVE;

D O I：

10.1111/jfpp.12553

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life.

引用

页码：3005 / 3013

页数：9

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