عنوان مقاله [English]
Antimicrobial properties of medicinal plants essential oil increased its application as a natural preservative in foods. The aim of this study was to investigate the effect of Foeniculum vulgare seed essential oil on the quality of minced Cyprinus carpio inoculated (103 CFU/g) with Staphylococcus aureus during refrigerated (4˚C) storage. The essential oil was extracted using Clevenger apparatus with water distillation method and concentrations of 4, 6 and 8 µl/g were added to the Cyprinus carpiomeat inoculated with S. aureus. Microbial [S. aureus count, total viable count (TVC) and psychrophilic bacteria count (PTC)], chemical parameters [pH, Thiobarbituric acid (TBA) and Total volatile basic nitrogen (TVB-N)] were measured at 24, 72, 144, 216 and 218 hours. According to the results, in control samples the number of S. aureus increased during the storage period; however, S. aureus population in the sample groups treated with different concentrations of essential oil was decreased. The lowest count of TVC and PTC were observed in the mince containing 8 µl/g of essential oil. Significant differences (p>0.05) were observed between the pH value of control and treatments. The TBA and TVB-N values of treatments increased during storage but it was lower in essential-containing samples.The fillets containing 6 µl/g of essential oil had a better sensory quality.It was concluded that F. vulgare seed essential oil have antioxidant and antibacterial properties and increased the shelf life of minced C. carpio during refrigerated storage.
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