Effect of some essential oils of Zingiberaceae family on pathogenic bacteria content in minced meat

Other Title(s)

تأثير بعض الزيوت العطرية للعائلة الزنجبيلية على محتوى البكتريا المسببة للأمراض في اللحم المفروم

Author

Abd al-Aziz, Amani Ahmad

Source

مجلة البحوث في مجالات التربية النوعية : مجلة علمية محكمة

Publisher

Minia University Faculty of Specific Education

Publication Date

2018-07-31

Country of Publication

Egypt

No. of Pages

14

Main Subjects

Nutrition & Dietetics

English Abstract

Meat and its products such as minced meat are highly perishable and can spoil very easily if they are not store properly.

Pathogens bacteria such as Sylococcus aureus and Escherichia coli were the most bacteria caused meat spoilage.

Essential oils and their extracts can be used to extend the shelf life of meat and their products and control/inhibit the microbial growth.

In the current study, the essential oils of three species of Zingiberaceae family, (ginger, galangal and turmeric) were extracted to investigate and compare their chemical compositions and study their effect on control/inhibit the growth of pathogenic bacteria in minced meat.

Samples of fresh rhizomes of ginger, galangal and turmeric were purchased from Qena governorate local market during spring 2018.

Proximate chemical analysis and total antioxidant content of samples were determined.

Effect of different concentrations of 1, 1.5 and 2% of ginger, galangal and turmeric essential oils on pathogenic bacteria content in minced meat during cold storage at 2°C for 10 days was investigated.

The obtained results showed that ginger had the highest content of moisture, protein and ash.

Galangal scored the highest content of total fiber, while turmeric recorded the highest level of fat and carbohydrates.

Total phenolic & flavonoid content of ginger, galangal and turmeric were 39.6 and 18.61; 34.96 and 19.37; and 41.40 and 18.97 mg/g, respectively.

Also, decreased both of aerobic plate count, Sylococcus aureus count and E.

coli count in treated minced meat with herbs extracts than control samples all over the period of experiment were observed.

Whereas there were significant differences between control minced meat and all treated minced meat with herbs extracts at p<0.05 level.

The pH values of control samples were higher than samples treated with ginger, galangal and turmeric all over the experiment.

Additionally, the mean of pH values of treated samples decreased as concentrations of essential oil increased.

Essential oil extracted from ginger was the most efficient on Sylococcus aureus count than that of essential oil extracted from galangal and turmeric, while essential oil extracted from turmeric was the most efficient on E.

coli count than that of essential oils extracted from ginger and galangal.

It could be concluded that essential oil from Zingiberaceae family such as ginger, galangal and turmeric were considered as efficient antimicrobial agents for preserving meat and its products and extending their shelf life.

Data Type

Conference Papers

Record ID

BIM-970852

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