Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer
Subject Areas :
Food Science and Technology
S.E Hoseini
1
,
SH Shabani
2
,
فاطمه Delfan Azari
3
1 - Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Instructor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - M.Sc. Graduated of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Received: 2013-10-31
Accepted : 2015-07-05
Published : 2015-05-22
Keywords:
antimicrobial effect,
Clove essence,
Hamburger,
Abstract :
Providing safe foods resistant to pathogens as well as replacing chemical preservatives with natural compounds including essential oils has attracted great attention in current studies. The purpose of this study was to investigate the antimicrobial properties of clove’s essential oil on hamburger. For this reason, clove essential oil was extracted by Clevenger apparatus method. Minimum Inhibitory Concentration (MIC) of Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus niger was measured. The antimicrobial effect of the essence in the concentrations of 0.0015%, 0.01%, 0.1% and 0.15% was examined on hamburger. The samples were examined at 0, 7, 30, 60 and 90 days of cold storage. Sensory characteristics of the samples were assessed through Hedonic method. MICs resulted from the test for S. aureus, E. coli, C. albicans and A. niger were 0.1%, 0.065%, 0.03% and 0.01% (V/V), respectively. The results of microbial examinations indicated that with the increasing of the concentration of clove oil essence and also with the progression of storage time, the microbial load was gradually decreased. According to the sensory assays conducted by the consumers, low concentrations of 0.0015% and maximum of 0.01% were found desirable.
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Arora, D. and Kaur, J. (1999). Antimicrobial activity of spices. International Journal of Antimicrobial Agents, 12(3): 257-262.
Agarwal, V., Lal, P. and Pruthi, V. (2007). Prevention of Candida albicans biofilm by plant oils. Mycopathologia Journal, 165(1): 13-19.
Bansod, S. and Rai, M. (2008). Antifungal Activity of Essential Oils from Indian Medicinal Plants Against Human Pathogenic Aspergillusfumigatusand A. niger. World Journal of Medical Sciences, 3(2): 81-88.
Dorman, H.J.D. and Deans, S.G. (2008). Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology, 88(2): 308-316.
Gonzalez, L., Geeraerd, A.H., Spilimbergo, S., Elst, K., Van Ginnekn, L., Debevere, J., et al. (2007). High pressure carbon dioxide inactivation of microorganisms in food: the past, the present and the future. International Journal of Food Microbiology, 117(1): 1-28.
Hammer, K.A., Carson, C.F. and Riley, T.V. (1999). Antimicrobial activity of essential oils and other plant extracts. Journal of Applied Microbiology, 86(6): 985–990.
Joseph, B. and Sujatha, S. (2011). Bioactive Compounds and its Autochthonous Microbial Activities of Extract and Clove Oil (SyzygiumaromaticumL.) on Some Food Borne Pathogens. Asian Journal of Biological Sciences, 4(1): 35-48.
Kumar, D. and Tanwar, V.K. (2011). Utilization of clove powder as phytopreservative for chicken nuggets preparation. Journal of Stored Products and Postharvest Research, 2(1): 11 – 14.
Lai, P.K. and Roy, J. (2004). Antimicrobial and Chemopreventive Properties of Herbs and Spices, Current Medicinal Chemistry, 11(11): 1451-1460.
MahdavianMehr, H., Hosseini, Z., Haddad Khodaparast, M.H. and Edalatian, M.R. (2010). Study on the antimicrobial effect of Salvia Leriifolia (Nowroozak) leaf extract powder on the growth of Staphylococcus Aureus in hamburger. Journal of Food Safety, 30(4): 941- 953.
Milind, P. and Deepa, KH. (2011). Clove: a champion spice. International Journal of Research in Ayurveda & Pharmacy, 2(1): 47-54.
Moreira, M.R., Ponce, A.G., Valle, C.E. and Roura, S.I. (2005).Inhibitory parameters of essential oils to reduce a foodborne pathogen.LWT- Food Science and Technology, 38(5): 565-570.
Yadav, A.S. and Singh, R.P. (2004). Natural preservatives in poultry meat products. Natural Product Radiance, 3(4): 300-303.
Zhang, J., Davis, T.A., Matthews, M.A., Drews, M.J., Laberg, M. and An, Y.H. (2006). Sterilization using high- pressure carbon dioxide. The Journal of Supercritical Fluids, 38(3): 354-372.
Zubaidah, H.A.R. and Hasnah Begum, S.G.KH. (2006). Comparative studies on the effect of crude aqueous (CA) and solvent (CM) extracts of clove on the cariogenic properties of Streptococcus mutans. Journal of Oral Science, 48(3): 117-123.
