The using of essential oils in improving mycological status of some meat products

Document Type : Original Article

Authors

1 Food Hygiene department, Faculty of Veterinary Medicine, Benha University

2 Mycology Department, Animal Health Research Institute Dokki, Giza

3 Monitor quality factory Zad Pharma

Abstract

This work was carried out to evaluate the fungal quality of basterma and minced meat sold in local
markets in as well as to evaluate the use of essential oil of clove and Cinnamon essential oil as antifungal
agent (in vivo) in food preservation. The total mould counts in the examined samples ranged from 2.0
to 3.6 log cfu/g with a mean value of 2.9 log cfu/g for basterma, while the mean count in minced meat
was 2.4 log cfu/g and ranged from 0.6 to 3.2 log cfu/g. While the total yeast counts in the examined
meat samples ranged from 1.7 to 2.4 log cfu/g, with a mean value of 2.1 log cfu/g for basterma, while
that in minced meat was 2.9 log cfu/g and ranged from 2.4 to 3.1 log cfu/g. In the examined samples, 9
mould and 3 yeast genera were identified. Minced meat used in these trials was treated with 0.5 %, 1%
and 1.5% from each essential oil. The obtained results showed that the tested essential oils caused a
highly significant inhibition on fungal growth. Clove oil (1.5 %) was needed for inhibition of yeast and
mould growth. The authors concluded that these essential oils have the potential to be used in food as
flavoring and natural preservatives. Thus, the essential oil of clove and cinnamon could be used to
control food spoilage as a potential source of food preservative. The antifungal effects of clove oil were
found to be more effective than those of cinnamon oil, but the odour of cinnamon is more palatable than
the clove odour

Keywords

Benha Veterinary Medical Journal
Volume 29, Issue 1
September 2015
Pages 85-96

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