Effect of Z ataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated L isteria monocytogenes

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 APPLICATIONSBuffalo 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.

Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria

“…According to the results of GC/MS analysis (Table 1), carvacrol and thymol were determined as major components of Zataria multiflora Boiss EO that many studies reported their notable antioxidative and antimicrobial effects [2,8,15,21]. Lambert et al (2001) reported carvacrol and thymol as the main phenolic compound and pcymene as main non-phenolic compound of this EO which was similar to results of the present study [22].…”

“…There are also commercial pharmaceuticals with formulae based on Z. multiflora Boiss EO that are used commonly for the treatment of respiratory tract infections as an antiseptic, antitussive and irritable bowel syndrome treatment [8,13]. A large number of studies have determined compounds of different plants in Lamiaceae family and have demonstrated antimicrobial properties of their EOs against some food spoilage or pathogenic bacteria [2,[14][15][16].…”

Efficacy of Plant Antimicrobials as Preservative in Food

“…The combination of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) at a concentration of 0.1% and 0.2%, respectively, was more effective for controlling the growth of the Listeria monocytogenes in raw buffalo patty than individual usage of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract and showed antioxidant activity and confirmed the synergistic effect against the tested microorganism [43]. In another study the synergistic effect of Mentha piperita essential oil and bacteriocin was significant to prevent the growth of microorganisms in minced beef meat as comparison to individual role [44].…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…The antioxidant efficacy against lipid oxidation of wine pomace products has also been tested in combination with other natural extracts such as essential oils (Adams and others ; Moradi and others ; Tajik and others ) and green tea extracts (Rababah and others , ) , and with possibly objectionable additives such as sulfites (Bañón and others ). Generally, additive effectiveness has been observed suggesting a synergistic action between the different antioxidants.…”

“…Wine pomace products have been applied in meat products from different species such as beef (Ahn and others , ), pork (Carpenter and others ; Sasse and others ), chicken (Shirahigue and others ), turkey (Mielnik and others ), goat (Rababah and others ), and buffalo (Tajik and others ), usually in patties or sausages that permit an acceptable homogeneity of the product in the matrix (Ryu and others ; Liu and others ; Wagh and others ). In the case of intact muscles (such as chicken breasts or steaks), the products can be applied by pressurized tumbling (Rababah and others , ), by rubbing with the dehydrated product (Wong and Kitts ), by dipping the meat product into a mix or solution containing the antioxidant (Vaithiyanathan and others ) such as frying batters (Cagdas and Kumcuoglu ) and marinades (Gibis and Weiss ), and by spraying the antioxidant onto the surface of the meat (Camo and others ).…”