ANTIBACTERIAL AND ANTIOXIDANT EFFECT OF SOME ESSENTIAL OILS AND NISIN IN MINCED BEEF DURING REFRIGERATED STORAGE

Document Type : Original Article

Authors

Department of Food Hygiene, Animal Health Research Institute, Kafr Elsheikh branch, Egypt

Abstract

The effect of the antioxidant and antibacterial activity of thyme, ginger, lemon grass oils and nisin (200ppm) on sensory, chemical (PH, thiobarbituric acid "TBA" and total volatile nitrogen "TVN") and microbiological (aerobic plate count "APC", total coliform count and staphylococci count) quality of fresh minced beef during cold storage at 4º C were studied. It is noticed that, all essential oils and nisin used had considerable effectiveness in decreasing aerobic plate count (APC), coliform count and staphylococci count, as well as chemical indices (pH, TBA and TVN).  Sensory analysis indicated significant advantages in using lemon grass, ginger oils, nisin and thyme oil respectively, in refrigerated minced beef.  Results indicated that the bacterial counts, pH, TBA and TVN values decrease as the concentration of the oil increases since the concentration (1.5%) gives the best effectiveness. The antioxidant and antibacterial activities of the added essential oils followed the order lemon grass oil > ginger oil > thyme oil. However, nisin was the lowest effect on the bacterial counts except staphylococci count. These results suggest that lemon grass, ginger and thyme oils respectively, can play an important role as antioxidant and antibacterial agents in refrigerated minced beef and extend the shelf life of refrigerated minced beef more than the control samples by 6 days, and however nisin need more research to be more stable and effective against Gram- negative bacteria.

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Kafrelsheikh Veterinary Medical Journal
Volume 11, Issue 2
October 2013
Pages 107-131

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