Improvement quality of minced meat using some essential oils

Abstract

A total of 5250 g fresh minced beef were divided into equal groups (250 g of each). E.coli was inoculated into all groups with infective dose 5.36±0.01 log cfu/g except control ones. All samples were treated with thyme oil (0.5%, 1% and 1.5%) and garlic oil (0.5%, 1% and 1.5%) and examined every 48 hrs at 4 ºC of storage temperature. Sensory examination (overall acceptability) and E.coli count were conducted. Thyme oil(1% and 1.5%) and garlic oil (1.5%) treated minced beef showed overall acceptability till 8 th day of storage. In comparison, thyme oil (0.5%) and garlic oil (0.5% and 1%) showed overall acceptability till 6 th day. Furthermore, thyme oil (0.5%, 1% and 1.5%) decreased count of E.coli(log cfu/g) from 5.36±0.01 (initial load) to 4.38±0.02, 3.81±0.2 and 3.51±0.14 with reduction percentages 18.28%, 28.92% and 34.51% on 6 th ,8 th and 8 th of storage, respectively. Garlic (0.5%, 1% and 1.5%)decreased count of E.coli (log cfu/g) to 4.54±0.2, 4.41±0.3 and 3.81±0.1 with reduction percentages 15.30%, 17.72% and 28.92% on 6 th , 6 th and 8 th of storage, respectively. Generally, thyme oil (1.5%) proved to be more efficient than other treatments in reduction of E.coli growth in minced beef, therefore, it is recommended to improve safety and extend shelf life of the meat products.

Effect of Essential Oils on Multidrug Resistant Gram-Negative Bacteria

“…Control of pathogenic E. coli strains using thyme oil as a food additive with 1% thyme oil the reduction % reached 99.8% at 1 st week and disappear at 2 nd week of refrigerated storage (56). Salman et al (23) reported that antibacterial effect of thyme oil against E. coli ranging from 0.02 to 1 % and Salem et al (57) reported that thyme oil with concentration (1% and 1.5%) was acceptable till 8 th day of storage, and (0.5%, 1% and 1.5%) decreased count of E. coli with reduction rate of 18.28% and 28.92% on 6 th and 8th of storage, respectively.…”