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Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes

Tajik, H. and Aminzare, M. and Mounesi Raad, T. and Hashemi, M. and Hassanzad Azar, H. and Raeisi, M. and Naghili, H. (2015) Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes. Journal of Food Processing and Preservation, 39 (6). pp. 3005-3013.

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Abstract

The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L.monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1 ZEO+0.2 GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1 ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Practical Applications: Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of grape seed extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality. © 2015 Wiley Periodicals, Inc.

Item Type: Article
Additional Information: cited By 1
Uncontrolled Keywords: Diseases; Essential oils; Listeria; Meats; Oils and fats; Spoilage, Chemical compositions; Chemical preservatives; Listeria monocytogenes; Minimum inhibitory concentration; Processing technologies; Quality characteristic; Spoilage microorganisms; Zataria multiflora Boiss, Food preservation
Subjects: مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 08 Sep 2016 09:13
Last Modified: 15 Jan 2017 11:01
URI: http://eprints.goums.ac.ir/id/eprint/4647

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