An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat

Raeisi, M. and Hashemi, M. and Aminzare, M. and Afshari, A. and Zeinali, T. and Jannat, B. (2018) An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat. Veterinary World, 11 (12). pp. 1656-1662.

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Abstract

Background and Aim: Extending the shelf life of foods is an essential concept in food safety. Most of the time, foods deteriorate through the growth of microorganisms or oxidation process. Essential oils (EOs) derived from plant material have well-documented antioxidant and antibacterial activity. This study aimed to evaluate the effect of Zataria multiflora Boiss EO (ZEO) and Mentha piperita EO (MEO) on the chemical stability of minced meat during storage at 7°C. Materials and Methods: Total phenolic content, β-Carotene bleaching test, ferric reducing antioxidant potential assay, and 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity were used to determine the antioxidant potential of EOs. Five different groups including control, ZEO 0.3, ZEO 0.5, MEO 0.3, and MEO 0.5 were designed to assess the chemical stability of minced meat by measuring pH, thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), and peroxide value (PV). Results: pH did not have any significant change during storage. TBA values in the control group were significantly higher than the treatment groups, especially from the 5 th day of storage. TVBN in the treatment group was significantly lower than the control group during storage. PV values in the treatment group were significantly lower than the control group during storage. Conclusion: Results indicate that ZEO and MEO had an excellent antioxidant activity and retarded the spoilage process in minced meat. © 2018 Veterinary World. All Rights Reserved.

Item Type: Article
Additional Information: Cited By :2 Export Date: 16 February 2020 Correspondence Address: Zeinali, T.; Social Determinants of Health Research Center, School of Health, Birjand University of Medical SciencesIran; email: ta.zeinaly@gmail.com
Uncontrolled Keywords: Antioxidant Mentha piperita Minced meat Zataria multiflora Boiss beta carotene nitrogen peppermint oil peroxide phenol plant extract unclassified drug Zataria multiflora extract antibacterial activity antioxidant activity antioxidant assay Article chemical analysis controlled study DPPH radical scavenging assay drug stability free radical scavenging assay IC50 lipid peroxidation meat nonhuman pH temperature Zataria multiflora
Subjects: WB Practice of Medicine
QU Biochemistry
Divisions: Mashhad University of Medical Sciences
Depositing User: lib2 lib2 lib2
Date Deposited: 07 May 2020 07:08
Last Modified: 07 May 2020 07:08
URI: http://eprints.mums.ac.ir/id/eprint/17473

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