title: Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.
abstract: The purpose of this study was to show the efficacy of essential oils (EOs) in meat balls instead of spices because of their high antimicrobial effect and to evaluate the antimicrobial effect of Origanum onites and Ocimum basilicum EOs against Salmonella Typhimurium in minced beef (20% fat) stored at 4 ℃ for seven days. This is the first study about use of O. basilicum EO in minced beef against bacterial pathogens. Both EOs inhibit microorganisms in in vitro antibacterial tests. Minimum inhibitory concentration (MIC) values of EOs were determined. The lowest MIC values were obtained with O. onites EO 0.6 µl/ml against S. Typhimurium strains. The MIC values of O. basilicum EO 0.25 µl/ml against microorganisms. Both EOs showed a significant decrease in microorganisms inoculated in minced beef at end of storage. The concentration of the both EOs at 20 µg/mg and 10 µg/mg showed stronger antimicrobial activity against bacterial cocktail of S. Typhimurium in beef; however, the higher concentrations caused alterations in the organoleptic properties of meatballs. The results of the present study indicate that O. onites and O. basilicum EOs may be used in combination with each other and different food preservation systems in meat ball formulation.
authors: Yenice Vocational School, Canakkale Onsekiz Mart University, Yenice Canakkale, Turkey.
authors: Seda
authors: S
authors: Ozdikmenli
authors: Department of Food Engineering, Faculty of Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey dnukhet@hotmail.com.
authors: Nukhet N
authors: NN
authors: Demirel Zorba
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D002417:Cattle; D003080:Cold Temperature; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000494:pharmacology*; D031341:Origanum / Q000737:chemistry; D000069466:Red Meat / Q000382:microbiology*; D012475:Salmonella / Q000187:drug effects*; D017365:Spices / Q000032:analysis*
chemical_list: D000900:Anti-Bacterial Agents; D005520:Food Preservatives; D009822:Oils, Volatile
keywords: Ocimum basilicum; Origanum onites; Salmonella Typhimurium; antimicrobial activity