Effect of Foeniculum vulgare seed essential oil on Staphylococcus aureus in minced Cyprinus carpio

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BAHRAMI S.; ALIZADEH DOUGHIKOLLAEE E.; SHAHRIARI MOGHADAM M.

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Paper Information

Journal: JOURNAL OF FOOD HYGIENE Year:2019 | Volume:8 | Issue:4 (32) Page(s): 1-13

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Title

Effect of Foeniculum vulgare seed essential oil on Staphylococcus aureus in minced Cyprinus carpio

Author(s)

BAHRAMI S. | ALIZADEH DOUGHIKOLLAEE E. | SHAHRIARI MOGHADAM M. | Issue Writer Certificate

Keywords

Staphylococcus aureusQ1

Foeniculum vulgare seedQ1

Cyprinus carpio minceQ1

Abstract

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 μ l/g were added to the Cyprinus carpio meat 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 μ l/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 μ l/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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APA: Copy

BAHRAMI, S., ALIZADEH DOUGHIKOLLAEE, E., & SHAHRIARI MOGHADAM, M.. (2019). Effect of Foeniculum vulgare seed essential oil on Staphylococcus aureus in minced Cyprinus carpio. JOURNAL OF FOOD HYGIENE, 8(4 (32) ), 1-13. SID. https://sid.ir/paper/222805/en

Vancouver: Copy

BAHRAMI S., ALIZADEH DOUGHIKOLLAEE E., SHAHRIARI MOGHADAM M.. Effect of Foeniculum vulgare seed essential oil on Staphylococcus aureus in minced Cyprinus carpio. JOURNAL OF FOOD HYGIENE[Internet]. 2019;8(4 (32) ):1-13. Available from: https://sid.ir/paper/222805/en

IEEE: Copy

S. BAHRAMI, E. ALIZADEH DOUGHIKOLLAEE, and M. SHAHRIARI MOGHADAM, “Effect of Foeniculum vulgare seed essential oil on Staphylococcus aureus in minced Cyprinus carpio,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 4 (32) , pp. 1–13, 2019, [Online]. Available: https://sid.ir/paper/222805/en

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