Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta

Document Type : Original Article

Authors

1 Veterinarian

2 Professor.of Meat Hygiene Faculty of Veterinary Medicine Benha University

3 Food Hygiene Dept., Animal Health Research Institute, Benha branch

Abstract

This study was investigated the antioxidant, antibacterial and sensory effects of lemongrass (Cymbopogon Citrates), orange (Citrus Sinensis) and thyme (Thymus vulgaris) oils in concentrations (0.5% & 1%) on beef Kofta at 4oC for 10 days storage period. All essential oils used had considerable effectiveness in pH, thiobarbituric acid reactive substance (TBARs) and total volatile basic nitrogen (TVBN) values as well as aerobic plate count (APC), Coliform count, Staphylococci count and Staphylococcus aureus count. Lemongrass, orange and thyme oils at two concentrations improved sensory properties of kofta. Lemongrass oil in two concentrations (0.5% & 1%) showed the best results as antibacterial and antioxidant, and also gave good organoleptic properties, but lemongrass oil 0.5% was more accepted. Orange oil 0.5% showed the lowest results as antibacterial and antioxidant with accepted organoleptic properties. On other hand orange oil 1% is more effective as antibacterial and antioxidant and demonstrated more enhancement of sensory attributes. Thyme oil in two concentrations (0.5% & 1%) was effective as antibacterial and antioxidant. Thyme oil at concentration 1% has unacceptable organoleptic properties in kofta, only thyme oil 0.5% can be used. So, we suggest that lemon grass oil 0.5%, thyme oil 0.5% and orange oil 1% can be applied to kofta as natural preservatives.

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