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Effect of Z ataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated L isteria monocytogenes
Author(s) -
Tajik Hossein,
Aminzare Majid,
Mounesi Raad Torkan,
Hashemi Mohammad,
Hassanzad Azar Hassan,
Raeisi Mojtaba,
Naghili Hossein
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12553
Subject(s) - food science , food spoilage , shelf life , preservative , essential oil , grape seed extract , lipid oxidation , chemistry , ingredient , buffalo meat , biology , antioxidant , biochemistry , bacteria , medicine , genetics , alternative medicine , pathology
The present study was conducted to investigate the effect of Z ataria multiflora Boiss essential oil ( ZEO ) and grape seed extract ( GSE ) on microbial and chemical changes in raw buffalo patty at a temperature of 8 C . First, chemical composition and minimum inhibitory concentration of oil against L isteria 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. Practical Applications Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Z ataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.