Study of effect sumac essential oil on Escherisha coli in grilled mincemeat in 4ºC

Sadeghi, Sh. (2018) Study of effect sumac essential oil on Escherisha coli in grilled mincemeat in 4ºC. Masters thesis, university of zabol.

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In recent years, many studies have been conducted on the use of natural preservatives, including essential oils and plant extracts. In this study,the antimicrobial effect of sumacessential oil on E. coli was investigated in grilled meat at 4 °C. After grillingand distributed in designated bags,ퟏퟎퟑbacteria to each thirteen inoculum samples and the rates 0, 0.01, 0.03, 0.06, 0.09, 0.12, 0.15,0.3, 0.45, 0.6, 0.9, 1.2 and 1.5% essential oilsadded to each bag Then cultured on days 0, 1, 3, 6, 9, 12, 15 and 18 and after incubation for 24 hours The number of bacteria was determined at 37.5 ° C. The amount of bacteriain the control sample increased over the duration of the test Also, the percentage of 0.01 and 0.03 upward trend, 0.06 and 0.09 after a slight decline and the percentages of 0.12, 0.15, 0.3, 0.45% have been reduced since the beginning of the experiment and before the 18th day they reached zero. Samples with 0.6, 0.9, 1.2 and 1.5% had no growth at the beginning of the experiment.By increasing the amount ofsumacessential oil of the cemetery, the sample can inhibit the growth of the E. coli bacteria in thegrilled minced meat.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Escherichia coli, Grilled Minced meat, Sumac Essential oils
Subjects: T Technology > TX Home economics
Depositing User: Mrs najmeh khajeh
Date Deposited: 17 Nov 2018 09:51
Last Modified: 09 Mar 2019 07:35

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