The Effects of <i>Satureja hortensis</i> L. Essential Oil on the Growth and Survival of <i>Salmonella typhimorium</i> in Minced Poultry Meat During Refrigerated Storage
| Author | Malek Azimi | en |
| Author | Moslem Neyriz Naghadehi | en |
| Author | Fayegh Moulodi | en |
| Author | Seyyed Mehdi Razavi Rohani | en |
| Author | Mohamad Alizade Khaledabad | en |
| Issued Date | 2018-03-31 | en |
| Abstract | Background: Food products and in particular meat are regarded as one of the main sources of Salmonella genus bacteria; accordingly, researchers' attention has recently been drawn to the use of natural preservatives to increase shelf-life and eliminate food-related diseases. The present study was conducted to investigate the effect of Satureja hortensis L. (Summer savory plant) essential oil on the growth of Salmonella typhimorium in poultry meat. Methods: In the present study, the effects of different concentrations of Summer savory essential oil (0, 100 ppm, 200 ppm, 400 ppm, and 800 ppm) alone and with 1% sodium chloride on the growth and survival of Salmonella typhimorium in refrigerated minced poultry meat were assessed on days zero, three, five and seven. Results: Summer savory essential oil significantly reduced Salmonella count compared to control group (P < 0.05). Savory significantly reduced Salmonella count as the storage days of minced meat increased (P < 0.05). However, this effect on Salmonella count in the presence of 1% sodium chloride did not significantly intensify (P > 0.05). Conclusions: The results showed that Summer savory essential oil has antimicrobial properties, and it can be used as a natural preservative for increasing shelf-life of meat and meat products. | en |
| DOI | https://doi.org/10.5812/jkums.69640 | en |
| Keyword | Summer Savory Essential Oil | en |
| Keyword | Minced Poultry Meat | en |
| Keyword | Refrigerated Conditions | en |
| Keyword | <i>Salmonella typhimorium</i> | en |
| Publisher | Brieflands | en |
| Title | The Effects of <i>Satureja hortensis</i> L. Essential Oil on the Growth and Survival of <i>Salmonella typhimorium</i> in Minced Poultry Meat During Refrigerated Storage | en |
| Type | Research Article | en |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- jkums-22-01-69640.pdf
- Size:
- 157.71 KB
- Format:
- Adobe Portable Document Format
- Description:
- Article/s PDF