ResearchBib Share Your Research, Maximize Your Social Impacts
Sign for Notice Everyday Sign up >> Login

Effect of Adding Cumin, Oregano and Thyme Essential Oils on Microbial Load of Beef Burger during Cold Storage

Journal: International Journal of Multidisciplinary Research and Publications (Vol.4, No. 1)

Publication Date:

Authors : ;

Page : 81-84

Keywords : ;

Source : Download Find it from : Google Scholarexternal


Four batches of beef burger first as control, second, third and fourth groups contained cumin, thyme, oregano essential oils at concentration 1.5%, respectively. The effect of different treatments on aerobic plate count (APC), Staphylococcus count and Enterococcus count was studied during chilling days at 4±1°C. The mean values of APC, Staphylococcus and Enterococcus were (7.65±0.46, 5.03±0.35and 6.17±0.31 log10CFU/g), (6.92±0.47, 4.24±0.32 and 5.36±0.29 log10CFU/g), (6.67±0.44, 4.17±0.28 and 5.11±0.24 log10CFU/g) and (6.41±0.46, 4.21±0.27 and 5.17±0.25 log10CFU/g) in control, cumin, oregano and thyme treated groups, respectively on 13th day of chilling. Thyme essential oil at concentration 1% showed higher desirable effects in decreasing bacterial growth. I

Last modified: 2021-07-15 16:58:59