The Anti -Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef

In the current study, the antibacterial effect of essential oil and common liquid smoke (individually and in combination) against in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and...

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Published inFood technology and biotechnology Vol. 55; no. 1; p. 117
Main Authors Pilevar, Zahra, Hosseini, Hedayat, Hajimehdipoor, Homa, Shahraz, Farzaneh, Alizadeh, Leyla, Khaneghah, Amin Mousavi, Mahmoudzadeh, Maryam
Format Journal Article
LanguageEnglish
Published Croatia Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet 01.01.2017
University of Zagreb Faculty of Food Technology and Biotechnology
Subjects
antibacterial activity
Antimicrobial agents
Bacteria
Beef
Echinophora platyloba
Food contamination & poisoning
liquid smoke
Meat industry
Meat products
Oils & fats
Preliminary Communications
Staphylococcus aureus
Studies
Iran
antibacterial activity
beef
liquid smoke
Staphylococcus aureus
Echinophora platyloba
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Summary:In the current study, the antibacterial effect of essential oil and common liquid smoke (individually and in combination) against in beef meat samples is investigated. Using an automated microbiological growth analyser and the turbidimetric technique, the minimum inhibitory concentrations (MIC) and the minimum bactericidal concentrations (MBC) of the essential oil and liquid smoke were determined. Anti- activity of essential oil and liquid smoke (individually and in combination) was defined by disk diffusion assay, generation time and cell constituent release. Apart from that, the interactions between these two compounds were measured by the checkerboard assay and by calculating the fractional inhibitory concentration (FIC) indices. Related MIC values of essential oil and smoke were found to be 7200 and 5500 mg/L, and MBC values were 8500 and 8000 mg/L, respectively. The conducted organoleptic assay showed that the addition of 0.05 g of essential oil and 0.6 g of liquid smoke to 100 g of meat samples did not have adverse effect on the overall acceptance. Weaker antibacterial effect against was observed when only essential oil was used than when it was used in combination with liquid smoke.
Bibliography:ObjectType-Article-1
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ISSN:1330-9862
1334-2606
DOI:10.17113/ftb.55.01.17.4633