Examining the Antimicrobial Properties of Thymol, which is Coated with Xanthan and Guar, on the Proliferation of Staphylococcus Aureus and Listeria in Hamburger.
محورهای موضوعی : Food and Health
Parastoo Mesgaran Karimi
1
,
Mohammad Rabbani
2
,
Afshin Akhondzadeh Basti
3
,
Zahra Beigmohammadi
4
1 - Ph.D. Student, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 - Professors in Food Hygiene, Dept. of Food Hygiene, Faculty of Veterinary Mediciene, University of Tehran
4 - Assistant Professor, Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
کلید واژه: Antimicrobial properties, Thymol, Staphylococcus aureus, Listeria in hamburger,
چکیده مقاله :
The study aimed to investigate the impact of thymol and thymol coated with xanthan gum and guar on the antibacterial properties, acidity, and total volatile nitrogen ratio of fried meat hamburgers over a 21-day period. A total of eight treatments were examined, including beef burgers without thymol, those with 0.5% thymol, and those with 1% thymol. Additionally, variations included beef burgers with 0.5% thymol coated with 1% xanthan gum, 0.5% thymol coated with 0.5% guar gum, 1% thymol coated with 1% xanthan gum, 1% thymol coated with 1% guar gum, and 1% thymol coated with 0.5% xanthan and 0.5% guar gum. The results of the comparative analysis of the average acidity of the hamburger samples containing thymol and coated with xanthan and guar showed that the coating of thymol with xanthan and guar resulted in a significant reduction in the acidity indices compared to the control treatment. The lowest level of TVN was observed in the TCXG treatment while the highest level was observed in the control treatment. In addition, the total volatile nitrogen index showed a significant increase over time. The use of thymol and thymol coated with xanthan and guar resulted in a significant reduction in the population of yeast, Staphylococcus aureus and Listeria in hamburger samples compared to the control treatment.
The study aimed to investigate the impact of thymol and thymol coated with xanthan gum and guar on the antibacterial properties, acidity, and total volatile nitrogen ratio of fried meat hamburgers over a 21-day period. A total of eight treatments were examined, including beef burgers without thymol, those with 0.5% thymol, and those with 1% thymol. Additionally, variations included beef burgers with 0.5% thymol coated with 1% xanthan gum, 0.5% thymol coated with 0.5% guar gum, 1% thymol coated with 1% xanthan gum, 1% thymol coated with 1% guar gum, and 1% thymol coated with 0.5% xanthan and 0.5% guar gum. The results of the comparative analysis of the average acidity of the hamburger samples containing thymol and coated with xanthan and guar showed that the coating of thymol with xanthan and guar resulted in a significant reduction in the acidity indices compared to the control treatment. The lowest level of TVN was observed in the TCXG treatment while the highest level was observed in the control treatment. In addition, the total volatile nitrogen index showed a significant increase over time. The use of thymol and thymol coated with xanthan and guar resulted in a significant reduction in the population of yeast, Staphylococcus aureus and Listeria in hamburger samples compared to the control treatment.
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