Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt

Document Type : Original Article

Authors

1 Department of Food Control, Faculty of Veterinary Medicine, Benha University, Egypt

2 Department of Food Hygiene., Animal Health Research Institute., Tanta branch

Abstract

In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2%&0.3%Vol/W) of each and
Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable
effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical
indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease
as the concentration of the oil increases with highly significant differences (P<0.05) between these different oils.
Marjoram oil (0.3% Vol/W) gives the best effectiveness with a significant advantage in extend shelf life of refrigerated
minced meat to 7 days compared to control group 4 days. Consequently, essential oils can play an important role as
antimicrobial agent in refrigerated minced meat and potentially it might be used as a natural preservative ingredient for
longer periods without the need to use hazardous preservatives in food industry, but Marjoram oil is the best one

Keywords

Benha Veterinary Medical Journal
Volume 31, Issue 1
September 2016
Pages 35-42

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