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Assist. Heba Shaheen EL-Sayed Mohamed Abd EL-Aziz Hamuda :: Publications:

Title:
Antimicrobial Activity of Some Essential Oils as Natural Preservatives in Minced Meat
Authors: Hamuda, H.S.; Mahmoud, M.H.M.; EL-Desouky A.I. and Sharoba, A.M.
Year: 2024
Keywords: Minced meat, Essential oil, Natural preservatives, Antimicrobial activity, physicochemical properties and freshness tests.
Journal: Egyptian Journal of Chemistry
Volume: 67
Issue: 8
Pages: 317-330
Publisher: National Information and Documentation Centre (NIDOC), Academy of Scientific Research and Technology, ASRT
Local/International: International
Paper Link: Not Available
Full paper Heba Shaheen EL-Sayed Mohamed Abd EL-Aziz Hamuda_Antimicrobial Activity of Some Essential Oils as Natural Preservatives in Minced Meat.pdf
Supplementary materials Not Available
Abstract:

This work aimed to investigate the preservation efficiency of some essential oils (thyme, cumin, and rosemary) in minced meat during refrigerated storage. The antimicrobial analysis showed a significant effect of thyme E. coli O157:H7, Staphylococcus aureus, Bacillus cereus, and Salmonella typhimurium against compared to cumin and rosemary. Meanwhile, there were no significant differences in the antimicrobial activity between thyme, cumin and rosemary against Listeria monocytogenes. These oils were applied with the concentrations chosen as the best concentrations, with a higher concentration being chosen (thyme 0.1 and 0.25%), (cumin 0.3 and 0.6%) and (rosemary 0.3 and 0.6%) on a sample of minced beef, as natural preservatives to determine their effect of shelf life, chemical, and microbial properties of minced meat when been stored at 4 °C for 14 days. Obtained results showed that treated samples revealed decreasing values in chemical, microbial and improving sensory properties than untreated samples (control). Also, thyme oil at 0.25% showed the most effective treatment among other oils at different concentrations.

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