Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila

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Meghyasi m.; GHAREKHANI A.; TUKMECHI A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:110 Page(s): 59-68

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Title

Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila

Author(s)

Meghyasi m. | GHAREKHANI A. | TUKMECHI A. | Issue Writer Certificate

Keywords

Aeromonas hydrophilaQ1

antibacterial activityQ1

essenceQ1

Zataria multifloraQ1

perca filetQ1

Abstract

The use of natural substances could reduce consumption of synthetic agents in food industry for inhibition the growth of pathogens. Plants attract the main concentration on this topic, on the other hand Iran with special conditions has a good potential for growing the plants that have medical application. Zataria multiflora is growing in different part of Iran has antibacterial and antioxidant activity that could be used in food. The aim of this study was to evaluate the antibacterial effect of Zataria multiflora on Aeromonas hydrophila and the use of essence as a coat to improve the shelf life of perca filet. Fresh Zataria multiflora harvested essence was prepared by using the Clevenger apparatus. Then antibacterial property of Zataria multiflora was determined by mirobroth dilution method for measuring the minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) at laboratory scale. Finally, chemical composition of essence was assayed by Gas chromatography mass spectrometry (GC-mass), also five different levels of essence (0. 01, 0. 05, 0. 1, 0. 5 and 1 percentage) were used as a food coat in perca filet. Results showed that MIC and MBC were 250 and 125 μ g/ml against Aeromonas hydrophila, respectively. Also results showed that the efficacy of essence extraction was 1. 84 percent, and the higher compound in Zataria multiflora essence was thymol (40. 5 %) and the lower substance was alfa-humolen (0. 03 %). Also, results documented that the use of two level of essence (0. 1 and 0. 5 percent) of essence in perca filet could statistically increase the shelf life than the control, as well as improve the organoleptic properties. It’ s should be concluded that the use of Zataria multiflora essence as food coat by inhibition the bacteria increase shelf life of perca filet at refrigerator storage.

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APA: Copy

Meghyasi, m., GHAREKHANI, A., & TUKMECHI, A.. (2021). Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(110 ), 59-68. SID. https://sid.ir/paper/371779/en

Vancouver: Copy

Meghyasi m., GHAREKHANI A., TUKMECHI A.. Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(110 ):59-68. Available from: https://sid.ir/paper/371779/en

IEEE: Copy

m. Meghyasi, A. GHAREKHANI, and A. TUKMECHI, “Effect of Zataria multiflora essential oil in perch fillet to growth inhibition of Aeromonas hydrophila,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 110 , pp. 59–68, 2021, [Online]. Available: https://sid.ir/paper/371779/en

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