Detection and estimation of active compounds for cumin aqueous extract and essential oil extracted and studying its effect on prolonged minced meat preservation and their effect on pathogenic bacteria isolated from it

Abstract EN

This study was conducted in the laboratories of Food Science dept.

in the Faculty of Agriculture, Tikrit University and a number of laboratories in Baghdad, as it included the isolation and diagnosis of two types of pathogenic bacteria from minced meat samples obtained from the markets of Tikrit through cultivation on the agricultural media MacCkonkey Agar, SS.

Agar, Nutrient Agar and Cetrimide Agar, where it was diagnosed based on its microscopic and agricultural characteristics, where two types of Gramnegative bacteria were included, E.

coli and Salmonella enterica sub sp diarizonaeand diagnosed to the species level using the Vitek 2 system.

The aqueous and oil extract of the study samples were prepared, from which concentrations were prepared 2% , 4 % , after which the process of diagnosing and estimating the effective compounds in relation to the oil extract of cumin was performed using the gas chromatography technique connected to the mass spectrometer device type Shimazu Qp 2010 plus GC / MS, where a number of 29 compounds were diagnosed, the most important these are cominol, eugenol, borneil and others.

The inhibitory activity of these extracts was studied on bacterial species by Well diffusion assay method, with concentrations of 2% , 4% , where the results showed, the highest inhibition diameter at concentration is 4% was 18 mm and 17 mm towards the growth of Salmonella enterica sub sp diarizonae and E.

coli, respectively, for the oil extracted, and the effect of the aqueous extract and the oil extracted of cumin, was studied in the logarithm of the preparation of the test bacteria from study models and stored at a temperature of 5 ° C where no bacterial growth appeared the emergence of a few numbers at the beginning of the preservation period, while there was a significant increase in the logarithm of the number of bacteria at the seventh day for all concentrations and tested bacterial species, .

focusing on the sensory characteristics of minced beef and added to it each of the aromatic oil of cumin, we notice an increase in the value of flavor, juiciness, freshness, general acceptance by an increase in the amount of addition, but these characteristics are reduced by increasing storage times.