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Behavior of Staphylococcus aureus Affected by Sumac Water Extract in vitro and Koobideh Kebab
Author(s) -
YadolahiBaghloei Mohsen,
PajohiAlamoti Mohammadreza,
BazarganiGilani Behnaz
Publication year - 2017
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.13078
Subject(s) - preservative , staphylococcus aureus , food science , chemistry , shelf life , population , food preservatives , in vitro , toxicology , biology , bacteria , medicine , biochemistry , genetics , environmental health
This experiment was carried out to introduce a palatable and stable new product against staphylococcus aureus resulting from adding of sumac water extract (SWE) to Koobideh kebab as a traditional food. After determining of MIC (3.125 mg/mL) and MBC (6.25 mg/mL) value of SWE against S. aureus , the bacterial growth was evaluated at sensorial acceptability concentrations of SWE. These treatments were assessed in vitro and a food model at 4 and 25C. Bacterial population significantly ( P < 0.05) decreased in all the treatments as compared to control during storage period at both temperatures. SWE with 6.25 mg/mL concentration was the strongest group among the treatments at 4C. Sensory evaluation revealed that SWE gave a pleasant effect on sensory attributes at 3.125 and 6.25 mg/mL concentrations of SWE. In conclusion, SWE has high potential to extend the shelf life and upgrade of overall acceptability of Koobideh Kebab. Practical Application Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. The excessive demand for natural preservatives particularly plant‐based compounds results in their extended utility. Sumac water extract (SWE) can be suggested as a replacement to synthetic preservatives as well as synthetic flavorings in Koobideh kebab with added health benefits.